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Dutch Oven Short Rib Ragu with Pappardelle

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Discover the comforting warmth of Dutch Oven Short Rib Ragu with Pappardelle, a dish that effortlessly transforms your kitchen into a haven of rich aromas and delightful flavors. This slow-cooked ragu features boneless short ribs that become melt-in-your-mouth tender as they simmer with a medley of vegetables, garlic, and wholesome ingredients. Paired with luscious pappardelle pasta, this recipe is perfect for family dinners or casual gatherings. Its make-ahead nature means you can prepare it in advance and savor the deep flavors on busy weeknights or during special occasions. Experience the magic of this hearty meal that promises to satisfy every palate.

Ingredients

Scale
  • 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
  • 15 ounces crushed tomatoes
  • 3 cups chicken broth
  • 1/3 cup heavy cream
  • 10 ounces pappardelle pasta

Instructions

  1. Pat dry the boneless short ribs and season generously with salt and pepper.
  2. In a preheated Dutch oven over medium/high heat, brown the meat in batches for 4-5 minutes per side until caramelized.
  3. Lower the heat to medium/low and sauté the diced onion, celery, and carrot for about 15 minutes until softened.
  4. Stir in garlic, tomato paste, and Worcestershire sauce; cook for an additional minute.
  5. Add crushed tomatoes and chicken broth, then return browned meat to the pot.
  6. Bring to a boil over high heat, reduce to low, cover, and simmer for 2½ to 3 hours until tender.
  7. Cook pappardelle according to package instructions; reserve one cup of pasta water.
  8. Stir in heavy cream when ragu is finished cooking; combine with cooked pasta using reserved water if needed.
  9. Serve warm and enjoy!

Nutrition

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