Name: Dutch Oven Short Rib Ragu with Pappardelle for Cozy Nights
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Ingredients: 3 pounds Boneless Short Ribs (The star of the show); 1 medium Onion (Chopped); 2 stalks Celery (Chopped); 2 medium Carrot (Chopped); 3 cloves Garlic (Smashed); 2 tablespoons Tomato Paste (Key for deep flavor); 1 tablespoon Worcestershire Sauce; 28 ounces Crushed Tomatoes (Diced tomatoes can be used if needed); 2 cups Chicken Broth (Homemade is preferred); 1 cup Heavy Cream; 1 cup Parmesan Cheese (Grated); 12 ounces Pappardelle Pasta (Can substitute with rigatoni)

As the sun sets and the aroma of home-cooked goodness fills the air, I can’t help but feel a wave of comfort wash over me. That’s when I turn to my trusty Dutch Oven Short Rib Ragu with Pappardelle, a recipe that warms the heart and soul. This hearty Italian dish is a celebration of slow cooking, where tender short ribs simmer for hours, creating a sauce that wraps around each strand of pappardelle like a cozy embrace. Perfect for a family gathering or a quiet evening in, it offers the irresistible perks of being both a crowd-pleaser and a wonderful make-ahead option. Trust me, once you serve this dish, you’ll become the hero of hearty meals! What do you think—are you ready to dive into the flavors of Italy?

Why is Ragu the Ultimate Comfort Food?

Rich flavors come together in this Dutch Oven Short Rib Ragu, making every bite a delicious journey through Italy. Hearty and filling, this dish is perfect for chilly evenings or family gatherings. Versatile enough to adapt to your preferred pasta, Pasta Cherry Tomatoes offers a lighter alternative if you’re feeling adventurous. Crowd-pleasing and easy to prepare, it effortlessly transforms any meal into a special occasion. Plus, it’s a fantastic make-ahead option, allowing you to savor cozy nights without stress!

Dutch Oven Short Rib Ragu Ingredients

• Dive into a world of flavor with this heartwarming dish!

For the Ragu

Boneless Short Ribs – The star of the show, slow-braising transforms them into tender morsels.
Onion, Celery, Carrot – This classic soffritto blend builds a flavorful foundation for your ragu.
Garlic – A couple of cloves infuse incredible aroma; add more if you crave a stronger garlic punch.
Tomato Paste – Intensifies the sauce with its rich tomato goodness; key to that deep flavor.
Worcestershire Sauce – Just a splash adds complexity and enhances the savory notes.
Crushed Tomatoes – Forms the heart of the sauce; if you’re in a pinch, diced tomatoes work too!
Chicken Broth – Brings moisture and depth; homemade stock elevates the flavor even further.
Heavy Cream – Adds a delightful creaminess and balances the acidity beautifully.
Parmesan Cheese – Finishing touch for both flavor and that luxurious, creamy texture.
Pappardelle Pasta – Perfectly wide to embrace the ragu sauce; feel free to swap with rigatoni or your favorite pasta.

Step‑by‑Step Instructions for Dutch Oven Short Rib Ragu with Pappardelle

Step 1: Prepare the Short Ribs
Pat dry the boneless short ribs with a paper towel and trim any excess fat. Generously season each side with salt and pepper, allowing the flavors to begin enhancing the meat. This step sets the foundation for a delicious Dutch Oven Short Rib Ragu, ensuring the flavors soak in right from the start.

Step 2: Brown the Meat
Heat your Dutch oven over medium-high heat and add a splash of olive oil. Place the seasoned short ribs in the pot, working in batches to avoid overcrowding, and brown each side for about 4-5 minutes until they develop a deep, rich color. Once browned, carefully remove the ribs and set them aside, leaving the flavorful bits in the pot.

Step 3: Sauté the Soffritto
Reduce the heat to medium and add chopped onion, celery, and carrot to the Dutch oven. Sauté these aromatics for about 15 minutes, stirring frequently until they soften and caramelize, forming a fragrant base for your ragu. The vivid colors of the vegetables will start to bring the dish to life as they blend into the flavors.

Step 4: Add Garlic and Tomato Paste
Once the soffritto is beautifully caramelized, incorporate the smashed garlic, tomato paste, and Worcestershire sauce into the mixture. Stir everything together and let it cook for an additional minute, until the garlic becomes fragrant and the tomato paste starts to darken slightly, enhancing the depth of the ragu.

Step 5: Combine the Sauce Ingredients
Pour in the crushed tomatoes and chicken broth, then return the browned short ribs along with their juices back into the pot. Stir everything together to combine all the flavors, creating a savory base. This mixture will simmer slowly to build the rich and hearty essence of your Dutch Oven Short Rib Ragu.

Step 6: Simmer for Tender Meat
Bring the ragu mixture to a rolling boil for just a moment, then immediately lower the heat to low. Cover the Dutch oven with its lid and let the ragu simmer gently for 2½ to 3 hours. Stir occasionally, ensuring it doesn’t burn, and add a splash of water if the sauce thickens too much, until the short ribs are incredibly tender.

Step 7: Cook the Pappardelle
About 15 minutes before the ragu is done cooking, bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to the package instructions until al dente, typically 8-10 minutes. Reserve a cup of the starchy pasta water, then drain the pasta and set it aside, ready to combine with the ragu.

Step 8: Final Touches
Once the ragu is finished simmering and the meat is fork-tender, stir in the heavy cream and grated Parmesan cheese until melted and well incorporated. Toss the cooked pappardelle in the ragu, adding a bit of reserved pasta water if you need to loosen the sauce. Mix everything thoroughly to ensure the pasta is coated in the creamy, luscious flavors of the Dutch Oven Short Rib Ragu.

Expert Tips for Dutch Oven Short Rib Ragu

Don’t Rush Browning: Allow the short ribs to brown adequately. This step builds essential flavor and depth in your Dutch Oven Short Rib Ragu.
Perfect Soffritto: Cook the onion, celery, and carrot until caramelized. If undercooked, they won’t deliver the rich flavor base needed.
Moisture Control: Keep an eye on the ragu after 40 minutes; add water if it thickens too much. This ensures a luxuriously smooth sauce.
Slow and Steady: Maintain low heat during simmering for at least 2½ to 3 hours. Patience yields perfectly tender, fall-apart short ribs.
Creamy Finish: Stir in heavy cream and Parmesan cheese off the heat for a rich finish, enhancing the comforting nature of your dish.

How to Store and Freeze Dutch Oven Short Rib Ragu

Fridge: Store cooled ragu in an airtight container for up to 4-5 days. Make sure it’s fully cooled before placing it in the fridge to prevent condensation.
Freezer: Separate the ragu from pappardelle and freeze in sealed bags or containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Gently reheat the ragu on the stovetop over low heat, stirring occasionally. If it seems thick, add a splash of chicken broth or water to reach your desired consistency.
Make-Ahead: This Dutch Oven Short Rib Ragu not only tastes better the next day as flavors meld, but also makes cozy meals effortlessly easy throughout the week!

Dutch Oven Short Rib Ragu Variations

Feel free to let your culinary creativity shine and customize this delicious recipe to suit your palate!

Beef Alternative: Swap short ribs for chuck roast or brisket for a slightly different texture while keeping that tender goodness.
Pasta Change: Use other pastas like rigatoni, fusilli, or even zoodles for a uniquely satisfying twist on your ragu.
Veggie Boost: Add earthy mushrooms or fresh spinach to the ragu, boosting fiber and flavor while letting nature’s goodness shine through.
Herbs Galore: Enhance the flavor profile by stirring in fresh herbs like thyme or oregano just before serving; they’ll brighten up the dish immensely.
Spicy Kick: For those who crave heat, a pinch of red pepper flakes or some fresh chili will elevate the ragu to a whole new level of deliciousness.
Creamy Delight: For added richness, try swapping heavy cream with mascarpone cheese, giving the sauce an ultra-luxurious, velvety texture.
Smoky Aroma: A dash of smoked paprika can deeply enhance the complexity of flavors, leaving your guests curious about your secret ingredient.
Wine Enthusiast: Deglaze the pot with a splash of red wine after browning the meat to create a more intense, aromatic base perfect for this stew-like dish.

Pair your ragu with a hearty side salad or a glass of red wine, and don’t forget to explore delightful options like Tacos Scrambled Eggs or Stuffed Chicken Roulade for your next family meal!

What to Serve with Dutch Oven Short Rib Ragu with Pappardelle

Enhance your delightful meal with perfect pairings that elevate the comforting essence of this Italian dish.

Garlic Bread: The warm, aromatic embrace of garlic bread complements the ragu’s richness, allowing you to savor every last drop of sauce. A crunchy crust meets soft, buttery goodness, making it a classic choice for this hearty meal.
Arugula Salad: A bright arugula salad with lemon vinaigrette offers a peppery contrast, balancing the heavy flavors of the ragu. The freshness uplifts the palate before diving back into the creamy depths of your dish.
Roasted Vegetables: Crisp-tender roasted vegetables, like zucchini and bell peppers, add vibrant colors and earthy flavors. Their natural sweetness beautifully contrasts the savory ragu, making each bite a delightful experience.
Red Wine: A glass of bold red wine, such as Chianti or a robust Cabernet Sauvignon, enhances the meal’s Italian flair. The wine’s tannins cut through the richness, creating a harmonious dining experience.
Parmesan Crisps: Sprinkle homemade or store-bought Parmesan crisps on top of your ragu for an added crunch and burst of flavor. They offer a delightful texture contrast as you enjoy resting your forkful on each pasta strand.
Tiramisu: End your meal on a sweet note with classic tiramisu. This rich, creamy dessert filled with coffee-soaked layers will leave everyone delightfully satisfied after that heartwarming ragu.
Grilled Polenta: Creamy grilled polenta with a hint of Parmesan makes for a fantastic base for your ragu. Its subtle, nutty flavors meld in with the dish, creating a comforting, hearty option that feels like a warm hug.
Chardonnay: Pair your meal with a chilled Chardonnay for freshness and acidity. This wine brightens up rich flavors, providing a zesty complement to the comforting ragu.

Make Ahead Options

These Dutch Oven Short Rib Ragu with Pappardelle are perfect for meal prep enthusiasts! You can prepare the ragu up to 3 days in advance; simply cool it completely and store it in an airtight container in the refrigerator. If you prefer to freeze it, it can be stored for up to 3 months—just separate the ragu from the pasta for best results. To maintain its rich flavor and quality, reheat gently on the stove, adding a splash of broth or water as needed before mixing it with fresh, cooked pappardelle. When ready to serve, stir in the heavy cream and Parmesan for that creamy finish. Enjoy the process of savoring this comforting dish at your convenience!

Dutch Oven Short Rib Ragu with Pappardelle Recipe FAQs

What type of short ribs should I use for this ragu?
Absolutely! For the richest flavor and tenderness, opt for boneless short ribs. They braise beautifully, becoming incredibly tender without excessive grease. If you prefer, you can use bone-in short ribs, but they may require a bit more cooking time.

How should I store any leftover ragu?
Store cooled ragu in an airtight container in the refrigerator for up to 4-5 days. Make sure the ragu is fully cooled before sealing it to prevent condensation, ensuring it stays fresh and delicious for your next meal!

Can I freeze the Dutch Oven Short Rib Ragu?
Very much so! To freeze, separate the ragu from the pappardelle after cooking. Place the ragu in freezer-safe bags or containers, taking care to label them. You can freeze it for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight and gently reheat on the stovetop.

What if my ragu is too thick during cooking?
No worries! If you notice the sauce thickening more than you’d like, stir in a splash of chicken broth or water. This will help rehydrate the sauce and maintain that luxurious consistency. Just remember to keep an eye on it while simmering!

Is this recipe suitable for people with dietary restrictions?
Definitely! To cater to common dietary considerations, you can substitute the heavy cream with a plant-based alternative such as coconut milk or cashew cream for a dairy-free option. Always check for gluten-free pasta if gluten is a concern, making this dish accessible for everyone at your table.

Can I add vegetables to the ragu?
Absolutely! I often recommend adding mushrooms, spinach, or even bell peppers for added nutrition and flavor. Just sauté them with the soffritto in Step 3 to ensure they become a part of that delicious flavor base. Enjoy experimenting with flavors!