Description
Make your evenings special with our Dutch Oven Short Rib Ragu with Pappardelle. This rich and hearty dish features tender, slow-braised beef short ribs enveloped in a savory tomato-based sauce, served over wide pappardelle pasta. Perfect for cozy family dinners or impressing guests at gatherings, this recipe is designed to bring comfort and flavor to your table. With its easy preparation and delightful aroma filling your kitchen, this ragu will quickly become a favorite.
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
- Pat dry short ribs and season with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat; brown short ribs for 4-5 minutes on each side. Remove and set aside.
- In the same pot, sauté onion, celery, and carrot for about 15 minutes until soft.
- Add garlic, tomato paste, and Worcestershire sauce; cook for another minute.
- Stir in crushed tomatoes and chicken broth; return short ribs to the pot.
- Bring to a boil, then reduce heat to low and cover; simmer for 2½-3 hours until meat is tender.
- Cook pappardelle according to package instructions; drain but reserve some pasta water.
- Stir heavy cream and Parmesan into the ragu; combine with cooked pasta before serving.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg