If you’ve been longing for a comforting, rich, and utterly satisfying meal that feels like a warm hug on a plate, then you are in for a treat with this Dutch Oven Short Rib Ragu with Pappardelle Recipe. Tender, fall-apart short ribs slowly cooked in a luscious tomato-based sauce, combined with silky pappardelle pasta, create a dish that’s both elegant enough for special occasions and deeply comforting for any cozy night at home. Every bite explodes with layers of flavor that only slow-cooked goodness can provide, making this a standout recipe you’ll want to make over and over.

Ingredients You’ll Need

The image shows ingredients arranged on a white marbled surface, centered around three raw marbled beef strips on a white speckled plate on the left side. Above the beef, a white speckled plate holds four nests of pale yellow uncooked pasta. To the right of the beef is a clear glass measuring cup filled with light yellow broth, placed near a whole brown onion and two garlic cloves. Below the onion, a small glass bowl contains dark soy sauce, next to a dark blue bowl filled with shredded white cheese. At the bottom center, a small glass jug holds white cream. Two orange carrots and a bunch of green celery sticks lie horizontally across the lower part of the image. On the left bottom corner, a white bowl contains bright red crushed tomatoes, while a small white speckled bowl on the top left corner has a thick red paste. photo taken with an iphone --ar 4:5 --v 7

These ingredients may seem straightforward, but each one plays a crucial role in building the complex and hearty flavors of this dish. From the savory short ribs to the aromatic mirepoix and the creamy finishing touches, they all work in harmony to create magic.

3-4 pounds boneless short ribs: The star of the show, these provide rich, tender meat that melts in your mouth after slow cooking.
1 large onion (diced): Adds sweetness and depth as it caramelizes gently in the pot.
1 rib celery (diced): Introduces subtle earthiness and crunch to balance the sauce.
1 large carrot (diced): Offers a natural sweetness and lovely color to the base flavors.
2 cloves garlic (smashed): Gives that irresistible aromatic punch that elevates the whole dish.
1/4 cup tomato paste: Deepens the tomato flavor, adding intensity and body.
1 tablespoon Worcestershire sauce: Brings umami and a slight tang that counters the richness beautifully.
15 ounces crushed tomatoes: The sauce base that ties everything together with fresh acidity.
3 cups chicken broth: Keeps the ragu moist, adding subtle savory notes as the short ribs cook slowly.
1/3 cup heavy cream: Adds creaminess and smooths out the sauce for that irresistible coating texture.
1/2 cup Parmesan cheese (grated): Finishes the sauce with sharp, nutty flavor and a hint of saltiness.
10 ounces pappardelle pasta: Wide, tender ribbons perfect for enveloping all that luscious sauce.

How to Make Dutch Oven Short Rib Ragu with Pappardelle Recipe

Step 1: Prepare and Brown the Short Ribs

Start by patting your boneless short ribs dry and trimming off any excess fat to avoid an overly greasy sauce. Generously season them with salt and pepper on all sides. Heat your Dutch oven over medium-high heat, add a couple of tablespoons of olive oil, and once shimmering, brown the ribs in batches. That golden sear on each side seals in flavor and creates the base for your ragu’s richness. Take them out and set aside once beautifully browned.

Step 2: Build the Flavor Base with Vegetables

Lower the heat to medium-low and toss in the diced onion, celery, and carrot. These veggies, known as mirepoix, cook slowly for about 15 minutes until soft and slightly caramelized. This step infuses the sauce with sweetness and depth, essential for balancing the hearty meatiness to come.

Step 3: Aromatics and Tomato Paste

Add the smashed garlic, tomato paste, and Worcestershire sauce to the softened veggies. Stir well and cook for about one more minute. This moment is key for blooming the tomato paste and garlic’s aroma, setting up the sauce with a deep, savory foundation.

Step 4: Combine Tomatoes, Broth, and Meat

Pour in the crushed tomatoes and chicken broth, stirring everything together. Nestle the browned short ribs back into the Dutch oven along with any juices collected on the plate. This combination will slowly transform into your luscious ragu sauce as the meat simmers and breaks down perfectly tender.

Step 5: Simmer Until Tender

Bring the liquid to a boil over high heat, then reduce to low heat and cover with the lid. Let the Dutch Oven Short Rib Ragu with Pappardelle Recipe simmer gently for 2 ½ to 3 hours until the meat is fall-apart tender. Be sure to stir more frequently after 40 minutes to prevent burning, and add a splash of water if the sauce reduces too much before the meat is done.

Step 6: Cook the Pappardelle Pasta

While the meat finishes cooking, boil a pot of salted water and cook the pappardelle pasta according to package instructions until al dente. Reserve one cup of the cooking water before draining, so you can adjust the sauce consistency later.

Step 7: Finish the Sauce and Combine

Once the meat is fully tender and the sauce has thickened nicely, stir in the heavy cream and grated Parmesan cheese. This enriches the sauce with creaminess and a subtle tangy sharpness. Add the drained pasta to the pot and toss thoroughly to coat every ribbon with that decadent ragu. If the sauce feels too thick, gently loosen it with some reserved pasta water, cooking together for another minute to marry all the flavors.

How to Serve Dutch Oven Short Rib Ragu with Pappardelle Recipe

The dish shows a white plate filled with wide, flat pasta noodles layered thickly, colored a warm yellow with a slightly shiny texture. Mixed through the pasta are chunky pieces of rich, dark brown meat sauce. On top, finely grated white cheese is spread out unevenly, adding a soft, crumbly layer. Bright green chopped herbs are sprinkled over, adding fresh color contrast. The white marbled surface underneath supports the plate, and a piece of striped cloth is near the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your bowls with freshly grated Parmesan and a sprinkle of chopped fresh parsley or basil for a fresh, vibrant contrast. A drizzle of high-quality olive oil can also add a beautiful finish and enhance the richness.

Side Dishes

Complement this hearty ragu with a simple mixed green salad dressed in tangy vinaigrette to lighten the meal. Crusty garlic bread or a warm baguette is perfect for soaking up every last bit of the sauce.

Creative Ways to Present

For a rustic dinner party, serve the Dutch Oven Short Rib Ragu in a large family-style dish right at the table, letting everyone help themselves. Or plate it elegantly with a twist of fresh black pepper and microgreens for a restaurant-quality experience at home.

Make Ahead and Storage

Storing Leftovers

This ragu only gets better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld wonderfully, making reheated portions even tastier.

Freezing

If you want to enjoy this dish later, it freezes beautifully. Place cooled ragu in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat leftovers in a saucepan over low to medium heat, adding a splash of water or broth if the sauce is too thick. Stir often to prevent sticking and ensure even warmth. The pasta will still hold nicely, making for a perfect quick meal.

FAQs

Can I use bone-in short ribs instead of boneless?

Absolutely! Bone-in short ribs will add even more richness and flavor to the ragu, but cooking times might be a bit longer. Just make sure to brown them well and adjust simmering time accordingly.

What if I don’t have a Dutch oven? Can I use another pot?

You can use any heavy-bottomed, oven-safe pot or large saucepan with a lid. The key is even heat distribution and the ability to keep the ragu simmering gently without burning.

Can I substitute the pappardelle with another type of pasta?

Yes! While pappardelle is ideal because its wide ribbons hold the sauce beautifully, fettuccine, tagliatelle, or even rigatoni would work well too. Just choose something that can cradle the ragu.

How can I make the sauce thicker if it seems too thin after cooking?

Let it simmer uncovered for a bit longer to reduce and thicken naturally. Alternatively, stir in a spoonful of tomato paste or a bit of grated Parmesan cheese to help thicken it.

Is this recipe freezer-friendly after mixing the pasta and sauce?

It’s best to freeze the ragu sauce and pasta separately. The pasta can become mushy when frozen together with sauce, so keep them apart and combine only when reheating.

Final Thoughts

This Dutch Oven Short Rib Ragu with Pappardelle Recipe is the kind of dish that becomes a favorite in your recipe collection because of its incredible flavor and comforting texture. It takes some time to prepare, yes, but every minute of slow cooking delivers a plate full of love and warmth. I encourage you to try it on a weekend when you can relax and savor all the wonderful aromas filling your kitchen. Trust me, once you taste this rich, tender ragu paired perfectly with silky pappardelle, you’ll be planning your next pot right away.