Dutch Oven Short Rib Ragu with Pappardelle

If you’re looking for a cozy, comforting meal that will make your kitchen smell heavenly, you’ve found it! My Dutch Oven Short Rib Ragu with Pappardelle is a true labor of love. The short ribs braise slowly in a rich tomato sauce until they are unbelievably tender, making for a delightful dish that’s perfect for family gatherings or a special Sunday dinner. The combination of flavorful meat and wide pappardelle pasta creates a hearty meal that is sure to impress everyone at the table.

This recipe is not only delicious but also surprisingly easy to prepare. It’s ideal for busy weeknights when you want something warm and satisfying without too much fuss. Plus, the leftovers are just as tasty, making it perfect for meal prep!

Why You’ll Love This Recipe

• Easy to prepare: With simple steps and minimal hands-on time, this ragu comes together effortlessly.
• Family-friendly: Everyone loves pasta! This dish is sure to please both kids and adults alike.
• Make ahead: The flavors deepen over time, making it a fantastic option for meal prepping or enjoying later in the week.
• Comforting flavor: The combination of tender short ribs and creamy sauce creates the ultimate comfort food experience.

Ingredients You’ll Need

You’ll be pleased to know that this recipe uses simple and wholesome ingredients that you can easily find at your local grocery store. Here’s what you’ll need to create this mouthwatering Dutch Oven Short Rib Ragu with Pappardelle:

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 Serving

• 1/3 cup heavy cream
• 1/2 cup Parmesan cheese (grated)
• 10 ounces pappardelle pasta

Variations

This Dutch Oven Short Rib Ragu recipe is wonderfully flexible! Here are some fun variations to consider:

• Swap the protein: Try using beef chuck or even chicken thighs if you’re looking for a different flavor profile.
• Add some greens: Toss in some fresh spinach or kale during the last few minutes of cooking for added nutrition.
• Change up the pasta: While pappardelle is fantastic, feel free to experiment with other pasta shapes like fettuccine or rigatoni.
• Make it spicy: If you enjoy heat, add some red pepper flakes while sautéing the vegetables for an extra kick.

How to Make Dutch Oven Short Rib Ragu with Pappardelle

Step 1: Prepare the Short Ribs

Start by patting dry your boneless short ribs and trimming off any excess fat. Generously season them with salt and pepper on both sides. This step is crucial because seasoning enhances the meat’s flavor as it cooks.

Step 2: Brown the Meat

Preheat your Dutch oven over medium/high heat and add 2 tablespoons of olive oil. Once hot, brown the meat in two batches, searing each side for about 4-5 minutes until beautifully golden. Browning adds depth of flavor through caramelization—a key step in making this ragu truly special.

Step 3: Sauté the Vegetables

Lower the heat to medium/low and add your diced onion, celery, and carrots to the pot. Cook them for about 15 minutes until they soften and start caramelizing. This brings out their natural sweetness and adds richness to your sauce.

Step 4: Add Garlic and Tomato Paste

Stir in your smashed garlic cloves, tomato paste, and Worcestershire sauce. Cooking these together for another minute allows their flavors to meld before adding liquids.

Step 5: Combine Ingredients

Next, pour in your crushed tomatoes and chicken broth, stirring well. Add back the browned short ribs along with any juices from the plate. This builds layers of flavor that will make your ragu irresistible!

Step 6: Simmer

Bring everything to a boil over high heat before reducing it back down to low. Cover with a lid and let it simmer for 2½ – 3 hours until your meat is fall-apart tender. Keep an eye on this beauty; stir occasionally to prevent burning!

Step 7: Cook Pappardelle Pasta

When you’re nearing the end of cooking time for your ragu, boil water in a separate pot and cook your pappardelle according to package instructions. Reserve one cup of that starchy pasta water—trust me, you’ll want it later!

Step 8: Finish Off the Ragu

Once your meat is tender and deliciously infused with flavors, stir in heavy cream and grated Parmesan cheese until well combined. These ingredients add creaminess that balances out the acidity of tomatoes perfectly.

Step 9: Toss Pasta With Sauce

Now it’s time for magic! Add your cooked pappardelle into the ragu pot and toss gently to coat everything evenly. If you find it too thick, splash in some reserved pasta water until you reach your desired consistency.

Step 10: Serve & Enjoy!

Let everything cook together for one more minute so those flavors can marry beautifully before turning off the heat. Serve hot, garnished with extra Parmesan if desired, and watch as everyone digs in happily!

This Dutch Oven Short Rib Ragu with Pappardelle is bound to become a favorite at your dinner table—enjoy every bite!

Pro Tips for Making Dutch Oven Short Rib Ragu with Pappardelle

Crafting the perfect Short Rib Ragu is all about attention to detail and patience, and these tips will help you nail it every time!

• Sear the meat properly: Browning the short ribs develops a rich flavor that enhances the overall taste of your ragu. A good sear creates a delicious crust that locks in moisture.

• Don’t rush the simmering process: Allowing the meat to braise slowly ensures it becomes incredibly tender and allows flavors to meld beautifully. Patience is key here!

• Taste as you go: Adjusting seasoning throughout cooking helps build depth in flavor. A dash more salt or a sprinkle of pepper can make a world of difference.

• Use high-quality ingredients: Fresh vegetables, excellent broth, and good-quality pasta contribute to a more flavorful dish. Investing in quality can elevate your meal significantly.

• Reserve some pasta water: This starchy water is a secret weapon for adjusting sauce consistency. It helps bind the sauce to the pasta while ensuring it remains creamy without being too thick.

How to Serve Dutch Oven Short Rib Ragu with Pappardelle

Presenting your Dutch Oven Short Rib Ragu with Pappardelle can elevate your dining experience from everyday comfort to something truly special. Here are some serving suggestions to impress your family or guests.

Garnishes

• Fresh basil or parsley: Chopped fresh herbs add a burst of color and a fresh flavor that brightens up the rich ragu.
• Grated lemon zest: A sprinkle of lemon zest offers a zesty contrast to the richness of the sauce, enhancing overall flavor complexity.

Side Dishes

• Garlic Bread: Perfect for soaking up extra sauce, garlic bread is an easy side that complements any Italian meal wonderfully.
• Mixed Green Salad: A light salad with a tangy vinaigrette balances out the hearty ragu. Consider using arugula, cherry tomatoes, and sliced cucumbers for freshness.
• Roasted Vegetables: Seasonal roasted veggies like carrots, zucchini, or bell peppers provide additional nutrition and color on the plate.
• Polenta: Creamy polenta pairs beautifully with ragu, offering a comforting alternative base that soaks up all those delicious juices.

Now you’re ready to serve up this delightful dish! Whether it’s a cozy family dinner or an elegant gathering, this Dutch Oven Short Rib Ragu with Pappardelle is sure to impress everyone at the table. Enjoy!

Make Ahead and Storage

This Dutch Oven Short Rib Ragu with Pappardelle is not only a delightful dish to enjoy fresh, but it also makes for an excellent meal prep option. Preparing it in advance means you can savor the flavors of this comforting recipe throughout the week!

Storing Leftovers

• Allow the ragu to cool completely before storing.
• Transfer it to an airtight container.
• Keep in the refrigerator for up to 3 days.

Freezing

• Let the ragu cool completely.
• Portion it into freezer-safe containers or bags.
• Label with the date and freeze for up to 3 months.

Reheating

• For best results, thaw overnight in the refrigerator before reheating.
• Reheat on the stovetop over low heat, adding a splash of chicken broth or reserved pasta water if necessary.
• Stir occasionally until heated through.

FAQs

Got questions about this delicious recipe? Here are some common ones!

Can I use other cuts of beef instead of short ribs for the Dutch Oven Short Rib Ragu with Pappardelle?

Yes, you can substitute chuck roast or brisket for short ribs if that’s what you have on hand. Just make sure to adjust cooking times as needed based on the cut’s tenderness.

What can I serve with Dutch Oven Short Rib Ragu with Pappardelle?

This ragu pairs wonderfully with a simple green salad or crusty bread to soak up any leftover sauce. A light dessert, like sorbet or fruit, would also complement your meal beautifully!

How do I know when the meat is tender in my Dutch Oven Short Rib Ragu?

The meat is ready when it easily pulls apart with a fork. If it’s still tough, continue simmering until it reaches that fall-apart tenderness.

Final Thoughts

I hope you find joy in making this Dutch Oven Short Rib Ragu with Pappardelle! It’s a dish that brings warmth and comfort, perfect for gatherings or cozy nights at home. Enjoy every bite as you create lovely memories around your dinner table. Happy cooking!