Description
Indulge in the rich, hearty flavors of homemade Dutch Oven Short Rib Ragu with Pappardelle—a comforting classic perfect for family dinners or gatherings. This delightful dish features slow-braised beef short ribs simmered to perfection in a robust tomato-based sauce, complemented by tender pappardelle pasta that soaks up all the savory goodness. Ideal for cozy Sunday meals or special occasions, this ragu is sure to impress your guests and leave them asking for seconds.
Ingredients
Scale
- 3–4 pounds boneless beef 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
- 10 ounces pappardelle pasta
- 1/3 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Pat short ribs dry, trim excess fat, season with salt and pepper.
- Preheat Dutch oven over medium/high heat, add olive oil, and sear short ribs until browned on both sides.
- Lower heat; add onion, celery, and carrot. Cook until softened.
- Stir in garlic, tomato paste, and Worcestershire sauce; cook briefly.
- Add crushed tomatoes and chicken broth; return meat to pot.
- Simmer covered for 2½–3 hours until meat is tender.
- Cook pappardelle according to package instructions; drain and reserve pasta water.
- Stir in heavy cream and Parmesan into ragu; toss with cooked pappardelle.
- Serve hot and enjoy!
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 535
- Sugar: 6g
- Sodium: 610mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg