Dutch Oven Short Rib Ragu with Pappardelle for Cozy Nights

This Dutch Oven Short Rib Ragu with Pappardelle is a comforting, hearty Italian dish perfect for family gatherings.

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Prep Time 30

Cook Time 2 30

Total Time 3

Servings: 6 servings

Course: Pasta

Cuisine: Italian

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Ragu

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

Equipment

Dutch oven

Method

Cooking Steps

Pat dry the boneless short ribs and trim excess fat. Season with salt and pepper.
Heat Dutch oven, add olive oil. Brown short ribs on each side for 4-5 minutes.
Sauté chopped onion, celery, and carrot for about 15 minutes until softened.
Add garlic, tomato paste, and Worcestershire sauce. Cook for an additional minute.
Pour in crushed tomatoes and chicken broth; return short ribs to the pot. Stir to combine.
Bring to a boil, then lower heat. Cover and simmer for 2½ to 3 hours until tender.
Cook pappardelle pasta in salted water according to package instructions, reserve water.
Stir in heavy cream and Parmesan cheese into ragu. Toss cooked pasta with ragu to coat.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 50gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

The ragu tastes even better the next day as the flavors meld. Great for make-ahead meals!

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