Dutch Oven Short Rib Ragu with Pappardelle

Make the best homemade Dutch Oven Short Rib Ragu with Pappardelle. This dish features slowly braised short ribs in a rich, hearty sauce, resulting in meat that is fall-apart tender. It’s a comforting meal perfect for family gatherings or a cozy Sunday dinner.

Why You’ll Love This Recipe

• Flavorful Delight: The slow braising process allows the flavors to meld beautifully, giving you a ragu that’s rich and satisfying.
• Versatile Meal: Serve this ragu over pappardelle pasta, polenta, or even mashed potatoes for a delightful change.
• Easy Preparation: With simple steps and minimal hands-on time, making this dish is straightforward and enjoyable.
• Perfect for Entertaining: Impress friends and family with this elegant yet comforting dish that’s sure to please everyone at the table.

Tools and Preparation

To create your Dutch Oven Short Rib Ragu with Pappardelle, having the right tools will enhance your cooking experience.

Essential Tools and Equipment

• Dutch oven
• Wooden spoon
• Sharp knife
• Cutting board
• Measuring cups and spoons

Importance of Each Tool

• Dutch oven: This heavy pot is perfect for even cooking and retains heat well, making it ideal for braising meats.
• Sharp knife: A good knife ensures you can easily chop vegetables and trim meat without hassle.
• Wooden spoon: Great for stirring without scratching your pot’s surface and helps combine ingredients effectively.

Ingredients

For the Ragu

• 3-4 pounds boneless short ribs (trim 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

For the Creamy Finish

• 1/3 cup heavy cream
• 1/2 cup Parmesan cheese (grated)

For the Pasta

• 10 ounces pappardelle pasta

How to Make Dutch Oven Short Rib Ragu with Pappardelle

Step 1: Prepare the Short Ribs

1. Pat dry boneless short ribs, trim off any excess fat.
2. Generously season both sides with salt and pepper.

Step 2: Brown the Meat

1. Preheat your Dutch oven over medium/high heat.
2. Add 2 tablespoons of olive oil.
3. Once hot, brown the meat in two batches for about 4-5 minutes on each side until nicely browned.
4. Transfer to a plate and set aside.

Step 3: Sauté Vegetables

1. Lower the heat to medium/low.
2. Add diced onion, celery, and carrot to the pot.
3. Cook for about 15 minutes until vegetables are soft and beginning to caramelize.

Step 4: Add Flavorings

1. Stir in smashed garlic, tomato paste, and Worcestershire sauce.
2. Cook for another minute until fragrant.

Step 5: Combine Ingredients

1. Add crushed tomatoes and chicken broth; stir well.
2. Return browned short ribs along with any juices back into the pot.

Step 6: Simmer to Perfection

1. Increase heat to high, bringing the mixture to a boil.
2. Reduce heat back to low, cover with a lid, and simmer for 2½-3 hours until meat is fall-apart tender.

Step 7: Monitor Cooking Process

• After cooking for about 40 minutes, check more frequently to avoid burning.
• If necessary, add water if the sauce reduces too much.

Step 8: Cook Pappardelle Pasta

1. In a separate pot, boil water according to package instructions for pappardelle pasta.
2. Drain the pasta once cooked but reserve one cup of pasta water.

Step 9: Finish the Sauce

1. Once the meat is tender and sauce has reduced, stir in heavy cream and grated Parmesan cheese until combined.

Step 10: Combine Pasta and Sauce

1. Toss cooked pappardelle in with the ragu until evenly coated.
2. If needed, add reserved pasta water to reach desired consistency.
3. Cook together for an additional minute before serving hot.

Enjoy your delicious homemade Dutch Oven Short Rib Ragu with Pappardelle!

How to Serve Dutch Oven Short Rib Ragu with Pappardelle

Serving Dutch Oven Short Rib Ragu with Pappardelle is all about enhancing the comforting flavors of this rich dish. Here are some delicious serving suggestions to elevate your meal.

Garnish Ideas

• Fresh Herbs: Sprinkle chopped parsley or basil on top for a fresh, vibrant touch.
• Grated Cheese: Add extra grated Parmesan for a cheesy finish that complements the ragu.
• Zest: A hint of lemon zest can brighten the dish and balance the richness.

Accompaniments

• Garlic Bread: Serve with warm garlic bread to soak up the flavorful sauce.
• Salad: A simple green salad dressed in vinaigrette can provide a refreshing contrast.
• Roasted Vegetables: Seasonal roasted veggies add color and nutrients to your plate.

Wine Pairing Alternatives

• Sparkling Water: A chilled sparkling water adds a refreshing element without alcohol.
• Fruit Juices: Pair with a glass of pomegranate or cranberry juice for a sweet-tart complement.

How to Perfect Dutch Oven Short Rib Ragu with Pappardelle

Perfecting your Dutch Oven Short Rib Ragu takes some attention but yields incredible results. Here are some helpful tips.

• Choose Quality Meat: Use well-marbled short ribs for maximum flavor and tenderness.
• Sear Properly: Don’t rush the browning process; it adds depth to the sauce.
• Low and Slow Cooking: Allow ample time for simmering so the meat becomes fork-tender.
• Adjust Consistency: If the sauce thickens too much, add reserved pasta water gradually.
• Taste as You Go: Regularly taste for seasoning adjustments throughout cooking.

Best Side Dishes for Dutch Oven Short Rib Ragu with Pappardelle

Pairing side dishes with your Dutch Oven Short Rib Ragu can transform your meal into an extraordinary dining experience. Here are some excellent options.

1. Garlic Mashed Potatoes: Creamy, buttery mashed potatoes provide a comforting base that pairs perfectly with ragu.
2. Brussels Sprouts Salad: Shaved Brussels sprouts tossed in lemon vinaigrette offer a crunchy and fresh contrast.
3. Caprese Salad: Fresh tomatoes, mozzarella, and basil drizzled with balsamic glaze create a bright, flavorful side.
4. Roasted Carrots: Honey-glazed roasted carrots bring sweetness and color to your plate.
5. Grilled Asparagus: Lightly seasoned grilled asparagus adds an elegant touch and balances the hearty ragu.
6. Polenta Cakes: Creamy polenta can be sliced into cakes and grilled or fried for added texture alongside ragu.

Common Mistakes to Avoid

When making Dutch Oven Short Rib Ragu with Pappardelle, it’s essential to avoid common pitfalls that can diminish the dish’s flavor and texture.

• Bold seasoning: Many people forget to season the meat properly before browning. Generously season with salt and pepper to enhance the flavor of the ragu.
• Skipping browning: Don’t skip the step of browning the short ribs. This adds depth and richness to the sauce, so take the time to achieve a nice sear.
• Ignoring simmer time: Some cooks may not let the meat simmer long enough. For tender short ribs, allow at least 2 ½ hours of simmering for optimal results.
• Overcooking pasta: Be cautious when cooking pappardelle. Follow package instructions closely to ensure it remains al dente and holds up well when mixed with the ragu.
• Neglecting sauce consistency: Monitor your sauce towards the end of cooking. If it becomes too thick, add reserved pasta water gradually until you reach your desired consistency.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• It can be kept in the fridge for up to 3 days.

Freezing Dutch Oven Short Rib Ragu with Pappardelle

• Allow ragu to cool completely before freezing.
• Use freezer-safe containers or bags, and it will last for up to 3 months.

Reheating Dutch Oven Short Rib Ragu with Pappardelle

• Oven: Preheat oven to 350°F (175°C) and cover your dish with foil. Heat for about 20-30 minutes, stirring occasionally until warm.
• Microwave: Place in a microwave-safe dish, cover loosely, and heat on medium power for 3-5 minutes, stirring halfway through.
• Stovetop: Reheat in a saucepan over medium heat. Stir frequently and add a splash of water or broth if necessary.

Frequently Asked Questions

Here are some common questions about making Dutch Oven Short Rib Ragu with Pappardelle.

Can I use other types of meat?

You can absolutely substitute beef or lamb for short ribs if you prefer. Just adjust cooking times accordingly based on the cut used.

How do I know when short ribs are done?

Short ribs are done when they are fork-tender and easily pull apart. This typically takes about 2 ½ to 3 hours of simmering.

What type of pasta works best?

While pappardelle is recommended for its wide shape that holds sauce well, you can also use tagliatelle or fettuccine if needed.

Can I make this recipe ahead of time?

Yes! The flavors deepen as it sits, making it even more delicious if prepared a day in advance. Just reheat as directed before serving.

Final Thoughts

Dutch Oven Short Rib Ragu with Pappardelle is a hearty meal perfect for any occasion. Its rich flavors and tender meat create a comforting dish that everyone will love. Feel free to customize by adding vegetables or herbs based on your preferences!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Dutch Oven Short Rib Ragu with Pappardelle

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 3 hours 20 minutes
• Yield: Serves approximately 6 people 1x

Print Recipe

Pin Recipe

Description

Discover the warm, comforting flavors of Dutch Oven Short Rib Ragu with Pappardelle, a dish that embodies the essence of home-cooked goodness. This recipe features tender beef short ribs slowly braised in a rich tomato-based sauce, combined with perfectly cooked pappardelle pasta for a hearty meal that’s perfect for family gatherings or a cozy night in. Each bite melts in your mouth, offering a satisfying blend of flavors that will leave everyone asking for seconds. With straightforward instructions and minimal hands-on time, this dish is as enjoyable to prepare as it is to eat. Elevate your dining experience with this gourmet yet approachable recipe.

---

Ingredients

Scale 1x2x3x

• 3–4 pounds boneless short ribs
• 1 large onion (diced)
• 1 rib celery (diced)
• 1 large carrot (diced)
• 2 cloves garlic (smashed)
• 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 Parmesan cheese (grated)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Pat dry boneless short ribs, trimming excess fat, and season generously with salt and pepper.
2. In a preheated Dutch oven over medium-high heat, brown the meat in olive oil for 4-5 minutes on each side; then set aside.
3. Lower heat and sauté diced onion, celery, and carrot for about 15 minutes until soft.
4. Add smashed garlic, tomato paste, and Worcestershire sauce; cook for one minute.
5. Stir in crushed tomatoes and chicken broth; return beef to the pot.
6. Bring to a boil then reduce heat to low; cover and simmer for 2½ to 3 hours until tender.
7. Cook pappardelle according to package instructions; drain and reserve some pasta water.
8. Stir heavy cream and Parmesan into the ragu before combining with pappardelle; adjust consistency using reserved water if needed.

• Prep Time: 20 minutes
• Cook Time: 180 minutes
• Category: Main
• Method: Braising
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 620
• Sugar: 6g
• Sodium: 850mg
• Fat: 32g
• Saturated Fat: 16g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 5g
• Protein: 38g
• Cholesterol: 130mg