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Dutch Oven Short Rib Ragu with Pappardelle

Dutch Oven Short Rib Ragu with Pappardelle
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Indulge in the warmth and richness of homemade Dutch Oven Short Rib Ragu with Pappardelle. This comforting dish features tender beef short ribs slow-cooked to perfection in a savory sauce made from fresh vegetables, crushed tomatoes, and aromatic seasonings. Served over wide pappardelle pasta, this meal is ideal for cozy family dinners or special gatherings, offering a delightful blend of flavors that are both hearty and satisfying. The ragu’s depth of flavor, combined with the creamy finish from heavy cream and Parmesan cheese, ensures each bite is an experience worth savoring.

Ingredients

Scale
  • 3–4 pounds boneless beef 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. 1. Season the trimmed short ribs with salt and pepper.
  2. 2. Heat olive oil in a Dutch oven over medium-high heat; brown the meat in batches for about 4-5 minutes per side. Remove and set aside.
  3. 3. Lower the heat; sauté diced onion, celery, and carrot until soft (about 15 minutes).
  4. 4. Add smashed garlic, tomato paste, and Worcestershire sauce; cook for an additional minute.
  5. 5. Stir in crushed tomatoes and chicken broth; return the browned meat to the pot.
  6. 6. Bring to a boil; reduce heat to low, cover, and simmer for 2½ to 3 hours until tender.
  7. 7. About 20 minutes before serving, cook pappardelle according to package instructions; drain and reserve some pasta water.
  8. 8. Stir heavy cream and Parmesan into the ragu; add cooked pasta and toss gently to combine.

Nutrition

Find it online: https://mealsavor.com/dutch-oven-short-rib-ragu-with-pappardelle/

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