Dutch Oven Short Rib Ragu with Pappardelle
Indulge in the comforting flavors of Dutch Oven Short Rib Ragu with Pappardelle. This hearty dish features tender, slow-braised short ribs simmered in a rich tomato-based sauce, served over wide pappardelle pasta. Perfect for family gatherings or special occasions, this recipe combines savory ingredients that meld together beautifully, creating an unforgettable experience for your taste buds. With easy-to-follow steps, even beginner cooks can create this mouthwatering meal that’s sure to impress.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: Serves 6
- 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
- Heavy cream and Parmesan cheese for finishing touches
Instructions
- Pat dry the short ribs and season with salt and pepper.
- Brown the meat in a preheated Dutch oven over medium-high heat.
- Sauté diced onion, celery, and carrot until soft.
- Add garlic, tomato paste, and Worcestershire sauce; stir well.
- Pour in crushed tomatoes and chicken broth; return the browned meat to the pot.
- Bring to a boil, then reduce heat to low and simmer for 2½–3 hours until tender.
- Cook pappardelle pasta according to package instructions.
- Stir heavy cream and Parmesan into the ragu before combining with drained pasta.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 675
- Sugar: 8g
- Sodium: 952mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 112mg