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Dutch Oven Short Rib Ragu with Pappardelle

Dutch Oven Short Rib Ragu with Pappardelle for Cozy Nights

This Dutch Oven Short Rib Ragu with Pappardelle is a comforting Italian dish of slow-braised meat and rich tomato sauce.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 800
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 3 lbs Boneless Short Ribs
  • 1 medium Onion
  • 2 stalks Celery
  • 2 medium Carrot
  • 4 cloves Garlic minced
  • 2 tbsp Tomato Paste
  • 2 tbsp Worcestershire Sauce
  • 28 oz Crushed Tomatoes
  • 2 cups Chicken Broth homemade is best
  • 1 cup Heavy Cream
  • 1 cup Parmesan Cheese freshly grated
  • 12 oz Pappardelle Pasta or rigatoni

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Pat the boneless short ribs dry and season with salt and pepper.
  2. Preheat your Dutch oven and brown the short ribs in olive oil.
  3. Cook the chopped onion, celery, and carrot until softened.
  4. Stir in minced garlic, tomato paste, and Worcestershire sauce for 1 minute.
  5. Return the short ribs to the pot, add crushed tomatoes and chicken broth, and stir.
  6. Bring to a gentle boil, cover, and simmer for 2 ½ to 3 hours.
  7. Cook pappardelle pasta according to package instructions and reserve 1 cup of pasta water.
  8. Stir in heavy cream and Parmesan cheese into the ragu, then mix with cooked pappardelle.
  9. Serve hot, spooning ragu over pappardelle.

Nutrition

Serving: 1dishCalories: 800kcalCarbohydrates: 60gProtein: 40gFat: 45gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 20gCholesterol: 120mgSodium: 700mgPotassium: 900mgFiber: 5gSugar: 8gVitamin A: 4000IUVitamin C: 20mgCalcium: 250mgIron: 4mg

Notes

For best flavor, ensure proper browning of ingredients and don't rush the braising process.

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