Dutch Oven Short Rib Ragu with Pappardelle
Indulge in the warmth and richness of homemade Dutch Oven Short Rib Ragu with Pappardelle. This cozy dish features tender beef short ribs slow-braised to perfection, enveloped in a luscious tomato-based sauce that mingles beautifully with wide pappardelle pasta. Ideal for family gatherings or intimate dinners, this recipe promises to impress with its deep flavors and comforting texture.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 20 minutes
- Yield: Approximately six servings 1x
- Category: Main
- Method: Braising
- Cuisine: Italian
Ingredients
Scale
- 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 grated Parmesan cheese
Instructions
- 1. Pat dry the short ribs and season with salt and pepper.
- 2. In a preheated Dutch oven, heat olive oil and brown the short ribs on all sides; set aside.
- 3. Sauté diced onion, celery, and carrot until soft, about 15 minutes.
- 4. Add smashed garlic, tomato paste, and Worcestershire sauce; cook for 1 minute.
- 5. Stir in crushed tomatoes and chicken broth; return the browned meat 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 in heavy cream and grated Parmesan into the ragu before combining with cooked pasta.
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 590
- Sugar: 8g
- Sodium: 810mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 120mg