Dutch Oven Short Rib Ragu with Pappardelle
Indulge in the heartwarming flavors of Dutch Oven Short Rib Ragu with Pappardelle, a dish that promises to impress at any dinner gathering. This slow-braised ragu features tender, fall-apart short ribs enveloped in a rich, savory sauce made from fresh vegetables, tomatoes, and a hint of cream. Perfectly paired with wide pappardelle pasta, this gourmet meal is not only comforting but also remarkably simple to prepare. Ideal for Sunday dinners or special occasions, this recipe will elevate your culinary repertoire while providing an unforgettable dining experience.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Dinner
- Method: Braising
- Cuisine: Italian
Ingredients
Scale
- 3–4 pounds boneless short ribs
- 1 large onion
- 1 rib celery
- 1 large carrot
- 2 cloves garlic
- 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 grated Parmesan cheese
- 10 ounces pappardelle pasta
Instructions
- Pat dry short ribs and season with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat; brown short ribs on both sides.
- Remove meat; sauté diced onion, celery, and carrot for about 15 minutes until soft.
- Add smashed garlic, tomato paste, and Worcestershire sauce; cook for another minute.
- Stir in crushed tomatoes and chicken broth; return browned short ribs to the pot.
- Bring to a boil, then cover and simmer on low for 2½–3 hours until tender.
- Cook pappardelle according to package instructions; drain and reserve pasta water.
- Stir in heavy cream and Parmesan cheese into the ragu; combine with cooked pasta before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 6g
- Sodium: 820mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg