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Dutch Oven Short Rib Ragu with Pappardelle

Dutch Oven Short Rib Ragu with Pappardelle
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Experience the ultimate comfort of homemade Dutch Oven Short Rib Ragu with Pappardelle! This hearty dish features fall-apart tender beef slow-cooked in a rich, savory sauce brimming with vegetables and herbs. Ideal for family gatherings or cozy evenings, this ragu is not only satisfying but also easy to prepare, ensuring you can impress your guests without spending all day in the kitchen. Pair it with your favorite pasta or polenta, and enjoy the delightful blend of flavors that will warm both your heart and soul.

Ingredients

Scale
  • 3–4 pounds boneless beef short ribs
  • 1 large onion
  • 1 rib celery
  • 1 large carrot
  • 2 cloves garlic
  • 1/4 cup tomato paste
  • 15 ounces crushed tomatoes
  • 3 cups chicken broth
  • 10 ounces pappardelle pasta
  • 1/3 cup heavy cream
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Pat dry the beef short ribs and season generously with salt and pepper.
  2. In a heated Dutch oven, brown the short ribs on both sides for about 4-5 minutes per side. Transfer to a plate.
  3. Sauté diced onion, celery, and carrot in the same pot until soft (about 15 minutes).
  4. Stir in smashed garlic, tomato paste, and Worcestershire sauce; cook for another minute.
  5. Add crushed tomatoes and chicken broth, then return the short ribs to the pot.
  6. Bring to a boil, then reduce heat to low and simmer covered for 2½ – 3 hours until fork-tender.
  7. Cook pappardelle according to package instructions; drain while reserving some pasta water.
  8. Stir in heavy cream and grated Parmesan into the ragu before mixing in cooked pasta.
  9. Adjust sauce consistency with reserved pasta water as needed.

Nutrition

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