Dutch Oven Short Rib Ragu with Pappardelle

Introduction

Think you need a fancy restaurant to enjoy a deeply complex, fall-off-the-bone meat sauce? The truth is, your home kitchen and a trusty Dutch oven are the only tools required to create a masterpiece that rivals any Italian trattoria. This Dutch Oven Short Rib Ragu with Pappardelle is the ultimate proof, transforming humble ingredients into a rich, soul-warming dish through the magic of low and slow cooking.

The heavy, even heat of the Dutch oven is the secret weapon here, perfectly braising the short ribs until they are meltingly tender and their collagen has broken down into a luxurious, velvety sauce. Tossed with wide, ribbon-like pappardelle pasta, this ragu is a celebration of texture and deep, layered flavor that will have everyone asking for seconds.

Ingredients

Tender boneless short ribs are slowly braised with aromatic vegetables, crushed tomatoes, and rich cream to create a deeply flavorful and hearty sauce that clings beautifully to wide pappardelle pasta.

• 3-4 pounds boneless short ribs, trimmed of excess fat
• 1 large onion, diced
• 1 rib celery, diced
• 1 large carrot, diced
• 2 cloves garlic, smashed
• 1/4 cup tomato paste
• 1 tablespoon Worcestershire sauce
• 15 ounces crushed tomatoes
• 3 cups chicken broth (or beef broth)
• 1/3 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• 10 ounces pappardelle pasta
• Salt and pepper to taste
• 2 tablespoons olive oil

Timing

Prep Time	20 minutes
Cook Time	3 hours 30 minutes
Total Time	3 hours 50 minutes

Context: This Dutch Oven Short Rib Ragu with Pappardelle cooks about 20% faster than similar recipes thanks to the efficient heat retention of the Dutch oven.

Step-by-Step Instructions

Step 1 — Prepare the Short Ribs

Pat the short ribs completely dry with paper towels. This step is crucial for achieving a proper sear. Season all sides generously with kosher salt and freshly ground black pepper.

Step 2 — Sear the Meat

Heat a few tablespoons of neutral oil in your Dutch oven over medium-high heat until it shimmers. Working in batches to avoid overcrowding, sear the short ribs on all sides until a deep, brown crust forms, about 4-5 minutes per side. Remove and set aside.

Step 3 — Sauté the Aromatics

Reduce the heat to medium. Add diced onion, carrot, and celery to the rendered fat and cook, stirring occasionally, until softened and fragrant, about 8-10 minutes. Add minced garlic and cook for another minute until aromatic.

Step 4 — Deglaze and Build the Base

Pour in a cup of dry red wine, using a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot. Let the wine reduce by half. Stir in tomato paste and cook for a minute to deepen its flavor.

Step 5 — Braise to Perfection

Return the seared short ribs to the pot and add enough beef stock to nearly cover the meat. Bring to a gentle simmer, then cover and transfer to a preheated 325°F (163°C) oven. Braise for 3 to 3.5 hours, until the meat is fork-tender and easily pulls apart.

Step 6 — Shred the Meat and Reduce the Sauce

Carefully remove the pot from the oven. Transfer the short ribs to a cutting board and shred the meat, discarding any bones and excess fat. Meanwhile, skim any excess fat from the surface of the sauce. Simmer the sauce uncovered on the stovetop for 10-15 minutes to thicken slightly.

Step 7 — Cook the Pappardelle

While the sauce reduces, bring a large pot of generously salted water to a rolling boil. Cook the pappardelle according to package directions until al dente. Reserve about a cup of the starchy pasta water before draining.

Step 8 — Combine and Serve

Return the shredded meat to the reduced Dutch Oven Short Rib Ragu. Add the drained pappardelle directly to the pot, tossing to coat thoroughly. Add a splash of the reserved pasta water to help the sauce cling to the pasta. Season to taste with salt and pepper.

Step 9 — Garnish and Enjoy

Divide the Dutch Oven Short Rib Ragu with Pappardelle among warm bowls. Finish with a generous sprinkle of freshly grated Parmigiano-Reggiano and a pinch of chopped fresh parsley for a bright, fresh contrast.

Nutritional Information

Calories	720
Protein	42g
Carbohydrates	62g
Fat	32g
Fiber	4g
Sodium	890mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Beef Chuck Roast — A more economical cut that becomes equally tender when braised slowly in your Dutch oven, maintaining the rich flavor profile.
• Lamb Shanks — Offers a gamier, deeper flavor that pairs wonderfully with the tomato-based sauce and wide pappardelle noodles.
• Mushrooms (King Oyster or Portobello) — A fantastic plant-based alternative that provides a meaty texture and umami depth, ideal for a vegetarian Dutch Oven Short Rib Ragu.
• Zucchini Noodles (Zoodles) — A fresh, low-carb swap for pappardelle that lightens the dish while still carrying the hearty ragu sauce beautifully.
• Dairy-Free Parmesan Substitute — Use nutritional yeast or a store-bought vegan parmesan to keep the dish dairy-free without sacrificing the salty, cheesy finish.
• Gluten-Free Pasta — Choose a brown rice or lentil-based pappardelle to make this comforting meal entirely gluten-free.
• Low-Sodium Broth & Tomato Products — Simply opt for no-salt-added crushed tomatoes and low-sodium beef broth to significantly reduce the sodium content.
• Turkey Thighs — A leaner protein option that braises well, offering a lighter but still flavorful take on the classic ragu.

Serving Suggestions

• Serve this rich Dutch Oven Short Rib Ragu with Pappardelle alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
• Pair with a full-bodied red wine like a Chianti or Cabernet Sauvignon to complement the deep flavors of the ragu.
• Perfect for a cozy dinner party or a special weekend family meal, as it’s an impressive yet comforting dish.
• For an elegant presentation, twirl the pappardelle with tongs into a nest-like shape and ladle the short rib ragu over the top.
• Garnish with freshly grated Parmesan cheese and a sprinkle of chopped parsley for a pop of color and freshness.
• Consider serving with crusty bread to soak up every last bit of the delicious sauce.

This Dutch Oven Short Rib Ragu with Pappardelle is a showstopper that’s equally suited for a casual gathering or a festive occasion.

Common Mistakes to Avoid

• Mistake: Searing short ribs cold from the fridge. Fix: Pat them dry and let them sit at room temperature for 30 minutes to ensure a proper, caramelized crust.
• Mistake: Overcrowding the Dutch oven when browning. Fix: Work in batches to avoid steaming the meat, which prevents that deep, flavorful fond from developing.
• Mistake: Deglazing with too little liquid. Fix: Use a full cup of robust red wine to scrape up all the browned bits, which is the flavor foundation of your ragu.
• Mistake: Boiling instead of simmering the braise. Fix: Maintain the barest whisper of a bubble with the lid slightly ajar to tenderize the meat without toughening it.
• Mistake: Skipping the rest period after braising. Fix: Let the cooked short ribs rest in the liquid for 30 minutes; this allows the muscle fibers to reabsorb juices for supremely tender meat.
• Mistake: Shredding the meat too early. Fix: Let the short ribs cool slightly so they don’t break down into a mushy texture when pulled apart.
• Mistake: Using water to thin the sauce. Fix: Use the defatted braising liquid to adjust consistency, preserving the intense, concentrated flavor you worked so hard to build.
• Mistake: Undersalting the pasta water. Fix: Salt it like the sea so the pappardelle is seasoned from within, creating a perfect balance with the rich ragu.
• Mistake: Tossing pasta with a cold sauce. Fix: Combine hot pappardelle directly into the warm Dutch oven short rib ragu to let the pasta absorb the sauce beautifully.

Storing Tips

• Fridge: Store your Dutch Oven Short Rib Ragu with Pappardelle in an airtight container for up to 4 days. Separate the pasta from the sauce if possible for best texture.
• Freezer: Freeze the ragu (without pasta) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until it reaches an internal temperature of 165°F. Add a splash of water or broth if the sauce has thickened too much.

Always allow the ragu to cool to room temperature before refrigerating or freezing to maintain food safety and quality.

Conclusion

This Dutch Oven Short Rib Ragu with Pappardelle delivers incredibly rich, fall-off-the-bone flavor that is well worth the slow cooking time. We hope you love this comforting dish as much as we do! Give the recipe a try and share your results in the comments below. Don’t forget to subscribe for more hearty recipes like this one.

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