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Dutch Oven Short Rib Ragu with Pappardelle

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Slowly braised short ribs in a rich, hearty tomato sauce until fall-apart tender, served with wide pappardelle pasta for a comforting Italian main course.

Ingredients

Scale
  • 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
  • 1/3 cup heavy cream
  • 1/2 cup Parmesan cheese, grated
  • 10 ounces pappardelle pasta
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Preheat oven to 325°F (163°C).
  2. Season short ribs generously with salt and pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until browned and crust forms. Remove and set aside.
  4. Add diced onion, celery, and carrot to the pot; cook until softened, about 6 minutes.
  5. Add smashed garlic and cook for 1 minute until fragrant.
  6. Stir in tomato paste and Worcestershire sauce; cook for 1-2 minutes.
  7. Add crushed tomatoes and chicken broth; stir to combine.
  8. Return short ribs to the pot, nestling them into the sauce.
  9. Cover and transfer to the oven; braise for 2.5 to 3 hours until meat is fall-apart tender.
  10. Remove short ribs from pot; shred meat with forks, discarding bones and excess fat.
  11. Return shredded meat to the sauce; stir in heavy cream and grated Parmesan cheese. Simmer gently on stovetop to combine.
  12. Cook pappardelle pasta according to package instructions. Reserve 1 cup pasta water before draining.
  13. Add cooked pasta to the ragu sauce; toss to coat, adding reserved pasta water as needed to loosen sauce.
  14. Serve topped with additional Parmesan cheese.

Notes

Braising the short ribs slowly in the Dutch oven tenderizes the meat and develops deep flavors. Adding heavy cream and Parmesan at the end balances acidity and enriches the sauce. Reserve pasta water to adjust sauce consistency when mixing with pasta.

Nutrition

Find it online: https://www.rapidrecipes.blog/dutch-oven-short-rib-ragu/