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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 comforting flavors of Dutch Oven Short Rib Ragu with Pappardelle, a dish that transforms tender beef short ribs into a rich, hearty sauce perfect for pasta. Slow-cooked to perfection, this ragu features a robust blend of tomatoes and spices that envelops wide pappardelle noodles, creating a warm and satisfying meal ideal for family gatherings or cozy dinners at home. With minimal prep and maximum flavor, this recipe is designed to impress, whether you’re an experienced cook or just starting out. Serve it with a sprinkle of fresh herbs and a side salad for a truly delightful dining experience.

Ingredients

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  • 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

  1. Pat dry the boneless short ribs and season with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat and brown the meat on all sides. Remove and set aside.
  3. Sauté diced onion, celery, and carrot in the same pot until softened.
  4. Add smashed garlic, tomato paste, and Worcestershire sauce; cook briefly to combine.
  5. Stir in crushed tomatoes and chicken broth; return the browned meat along with any juices.
  6. Bring to a boil, then reduce heat to low and let simmer for 2½ to 3 hours until meat is tender.
  7. Cook pappardelle according to package instructions; drain but reserve some pasta water.
  8. Stir heavy cream and Parmesan into the ragu before mixing in the cooked pasta.
  9. Toss everything together and adjust consistency with reserved pasta water if needed.

Nutrition

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