Dutch Oven Short Rib Ragu with Pappardelle
Indulge in the warmth of home-cooked comfort with this Dutch Oven Short Rib Ragu with Pappardelle. This delightful dish features boneless short ribs that braise slowly in a rich tomato sauce until fork-tender, combining beautifully with wide pappardelle pasta for a hearty meal. Perfect for family gatherings or a cozy night in, this ragu offers layers of flavor and satisfaction. With easy preparation steps and minimal fuss, you can enjoy a comforting dinner that will impress everyone at the table. Plus, it makes for tasty leftovers, ideal for meal prepping throughout the week!
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 20 minutes
- Yield: Serves approximately 6 people 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 and season short ribs with salt and pepper.
- 2. Brown short ribs in a Dutch oven over medium/high heat until golden on all sides.
- 3. Sauté diced onion, celery, and carrot until softened.
- 4. Add garlic, tomato paste, and Worcestershire sauce; cook for one minute.
- 5. Pour in crushed tomatoes and chicken broth; return short ribs to pot.
- 6. Bring to a boil, then reduce heat to low and simmer covered for 2½ – 3 hours.
- 7. Cook pappardelle according to package instructions.
- 8. Stir in heavy cream and Parmesan cheese into the ragu before tossing with cooked pasta.
- 9. Serve hot, garnished with additional cheese if desired.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 650
- Sugar: 8g
- Sodium: 820mg
- Fat: 33g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg