Description
This Dutch Oven Short Rib Ragu with Pappardelle is a rich and comforting Italian-inspired dish featuring slow-simmered, fall-apart tender short ribs in a savory tomato-based sauce. The hearty ragu is infused with aromatic vegetables, garlic, and Worcestershire sauce, then finished with cream and Parmesan for a luscious texture. Served over fresh pappardelle pasta, this dish is perfect for a cozy family dinner or special occasion.
Ingredients
Meat
- 3-4 pounds boneless short ribs (trim excess fat)
Vegetables and Aromatics
- 1 large onion (diced)
- 1 rib celery (diced)
- 1 large carrot (diced)
- 2 cloves garlic (smashed)
Liquids and Sauces
- 1/4 cup tomato paste
- 1 tablespoon Worcestershire sauce
- 15 ounces crushed tomatoes
- 3 cups chicken broth
- 1/3 cup heavy cream
Cheese
- 1/2 cup Parmesan cheese (grated)
Pasta
- 10 ounces pappardelle pasta
Oils and Seasonings
- 2 tablespoons olive oil
- Salt and pepper (to taste)
Instructions
- Prepare and Season the Meat: Pat dry the boneless short ribs and trim off any excess fat. Generously season both sides with salt and pepper to enhance flavor.
- Brown the Short Ribs: Preheat a Dutch oven over medium-high heat and add 2 tablespoons of olive oil. When the oil is hot, brown the short ribs in two batches for about 4-5 minutes per side until a deep golden crust forms. Transfer the browned meat to a plate and set aside.
- Sauté Vegetables: Reduce the heat to medium-low and add diced onion, celery, and carrot to the Dutch oven. Cook for about 15 minutes until vegetables are softened and beginning to caramelize, building the base flavor for the ragu.
- Add Flavorings: Stir in smashed garlic cloves, tomato paste, and Worcestershire sauce. Cook for an additional minute to combine and deepen the flavors.
- Simmer with Liquids: Add crushed tomatoes and chicken broth, stirring to combine. Return the browned short ribs along with any collected juices to the pot.
- Cook the Ragu: Increase heat to high and bring the mixture to a boil. Reduce heat to low, cover with the lid, and simmer gently for 2 ½ to 3 hours until the meat is fall-apart tender.
- Maintain the Ragu: After 40 minutes of cooking, stir more frequently to prevent burning. If the sauce reduces too much, add water as needed and continue cooking until the meat reaches the desired tenderness.
- Cook the Pasta: Approximately 15 minutes before the ragu is done, bring a separate pot of salted water to a boil and cook the pappardelle pasta according to package directions. Drain the pasta, reserving one cup of the cooking water, and set aside.
- Finish the Sauce: Once meat is tender and sauce is reduced, stir in heavy cream and grated Parmesan cheese until well combined for a rich, creamy texture.
- Combine Pasta and Ragu: Add the cooked pappardelle to the Dutch oven and toss to coat in the sauce. If the sauce is too thick, add reserved pasta water a splash at a time to loosen. Cook together for an additional minute to meld flavors, then remove from heat and serve immediately.
Notes
- Pay close attention to stirring the ragu after the first 40 minutes to prevent burning and sticking at the bottom.
- If the sauce reduces too much during cooking, adding water can help maintain the right consistency.
- Use freshly grated Parmesan for best flavor and texture.
- Short ribs can also be cooked a day ahead and reheated to enhance the flavors.
- Pappardelle pasta works best due to its wide shape, which holds the rich ragu sauce beautifully.
- Prep Time: 20 minutes
- Cook Time: 3 hours 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
