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Dutch Oven Short Rib Ragu with Pappardelle Recipe

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4.3 from 24 reviews

This Dutch Oven Short Rib Ragu with Pappardelle is a comforting, slow-simmered Italian-inspired dish featuring tender, fall-apart short ribs in a rich tomato-based sauce. Cooked low and slow in a Dutch oven, the meat becomes incredibly flavorful and juicy, perfectly complemented by homemade pappardelle pasta tossed in a creamy Parmesan sauce. Ideal for a hearty family dinner or special occasion meal.

  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings

Ingredients

Meat and Seasoning

  • 3-4 pounds boneless short ribs (trim excess fat)
  • Salt and pepper to taste
  • 2 tbsp olive oil

Vegetables and Aromatics

  • 1 large onion (diced)
  • 1 rib celery (diced)
  • 1 large carrot (diced)
  • 2 cloves garlic (smashed)

Sauce Components

  • 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)

Pasta

  • 10 ounces pappardelle pasta

Instructions

  1. Prepare the Meat: Pat dry the boneless short ribs and trim off any excess fat. Generously season both sides with salt and pepper to enhance flavor.
  2. Brown the Short Ribs: Preheat a Dutch oven over medium-high heat and add 2 tablespoons of olive oil. Once hot, brown the short ribs in two batches, searing each side for 4-5 minutes until nicely browned. Remove the meat and set aside on a plate.
  3. Sauté Vegetables: Reduce heat to medium-low and add diced onion, celery, and carrots to the Dutch oven. Cook for about 15 minutes until the vegetables soften and begin to caramelize, adding depth to the sauce.
  4. Add Garlic and Tomato Paste: Stir in the smashed garlic cloves, tomato paste, and Worcestershire sauce. Cook for an additional minute to blend the flavors thoroughly.
  5. Combine Sauce Ingredients: Add crushed tomatoes and chicken broth to the pot, stirring to combine. Then return the browned short ribs along with any juices to the Dutch oven.
  6. Simmer the Ragu: Increase heat to high to bring the liquid to a boil. Once boiling, reduce heat to low, cover the pot with a lid, and gently simmer for 2.5 to 3 hours until the meat is tender and falls apart easily.
  7. Monitor and Adjust: After about 40 minutes of simmering, monitor closely and stir more frequently to prevent the sauce from burning. If the sauce thickens too much, add water as needed to maintain a perfect consistency.
  8. Cook the Pasta: Near the end of cooking, bring a separate pot of salted water to a boil. Cook the pappardelle according to the package instructions until al dente. Drain the pasta, reserving 1 cup of the cooking water, and set aside.
  9. Finish the Sauce: Once the meat is tender and sauce reduced, stir in the heavy cream and grated Parmesan cheese. Mix well to create a rich, creamy sauce base.
  10. Toss Pasta in Sauce: Add the cooked pappardelle to the Dutch oven and gently toss to coat the pasta evenly. If the sauce is too thick, add a splash of reserved pasta water to loosen it. Let it cook together for 1 minute to meld the flavors before turning off the heat and serving.

Notes

  • Trimming excess fat from short ribs helps reduce greasiness and lets the sauce shine.
  • Monitoring the sauce after 40 minutes prevents burning and allows you to adjust the liquid as needed.
  • Reserve pasta water is valuable for adjusting sauce consistency while helping it cling to the noodles.
  • Use a heavy-bottomed Dutch oven for even heat distribution and excellent searing.
  • This ragu can be made ahead and often tastes better the next day after flavors meld further.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://ellarecipe.com/dutch-oven-short-rib-ragu-with-pappardelle-recipe/