Dutch Oven Short Rib Ragu with Pappardelle

Dutch Oven Short Rib Ragu with Pappardelle features fall-apart tender beef short ribs braised low and slow in rich tomato-wine sauce clinging to wide pappardelle ribbons.

This restaurant-worthy Sunday supper serves 6 in 3.5 hours hands-off braising perfect cozy dinner parties or special date nights.

Why This Recipe Works

Bone-in short ribs deliver unmatched richness gelatinous texture. Dutch oven retains even heat creating braising perfection. Mirepoix tomato paste build deep umami foundation. Red wine tenderizes brightens flavors. Heavy cream Parmesan finish transforms rustic sauce into silky luxury.

Ingredients & Prep

Ragu: 3-4 lbs bone-in short ribs, 2 tbsp olive oil, 1 onion diced, 2 carrots diced, 2 celery ribs diced, 3 garlic cloves smashed, ¼ cup tomato paste, 2 cups dry red wine, 28 oz crushed tomatoes, 2 cups beef broth, 2 sprigs rosemary 3 thyme, 1 bay leaf, salt pepper.
Pasta: 1 lb pappardelle, ⅓ cup heavy cream, ½ cup grated Parmesan, pasta water reserved.

Step-by-Step Instructions

Preheat oven 300°F. Pat short ribs dry season generously salt pepper. Heat oil Dutch oven medium-high brown ribs all sides batches 10 minutes total transfer plate. Lower heat sauté onion carrot celery 10 minutes softened. Add garlic tomato paste cook 2 minutes. Deglaze wine scraping bits reduce 5 minutes. Stir tomatoes broth herbs return ribs accumulated juices. Bring simmer cover braise oven 2.5-3 hours fork-tender. Shred meat discard bones fat return sauce. Cook pappardelle al dente reserve 1 cup water. Simmer sauce add cream Parmesan emulsify. Toss pasta sauce adjust pasta water serve topped Parmesan.

Flavor Variations

Storage Tips

Refrigerate sauce 4 days pasta separate. Freeze ragu 3 months. Reheat stovetop splash water.

FAQs

Meat tough? Braise full 3 hours low oven. Sauce thin? Simmer uncovered 15 minutes. Pasta dry? Extra pasta water Parmesan emulsify.

Conclusion

Dutch Oven Short Rib Ragu with Pappardelle delivers braised beef perfection through silky pappardelle embrace rich comforting celebratory bliss.

Dutch Oven Short Rib Ragu with Pappardelle

Print Recipe

A rich, slow-simmered Dutch oven short rib ragù with tender fall-apart beef cooked in a deep tomato-wine sauce, served over wide pappardelle pasta for an indulgent, restaurant-quality comfort meal.

• Author: ssam
• Prep Time: 25 mins
• Cook Time: 3 hrs
• Total Time: 3 hrs 25 mins
• Yield: 6 servings 1x
• Category: Dinner
• Method: Braising
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 2 lbs bone-in beef short ribs
• Salt and black pepper to taste
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 1 can (28 oz) crushed tomatoes
• 1 cup beef broth
• 2 tsp Italian seasoning
• 1 bay leaf
• 1/2 tsp red pepper flakes
• 1 lb pappardelle pasta
• Fresh parsley or basil, chopped
• Grated Parmesan cheese for serving

Instructions

• 1. Preheat oven to 325°F (165°C).
• 2. Season short ribs generously with salt and pepper.
• 3. Heat olive oil in a Dutch oven over medium-high heat and sear short ribs on all sides until deeply browned; remove and set aside.
• 4. Reduce heat to medium and add onion, carrots, and celery; cook until softened.
• 5. Add garlic and tomato paste; cook until fragrant and slightly caramelized.
• 6. Deglaze with red wine, scraping up browned bits; simmer for 3–4 minutes.
• 7. Stir in crushed tomatoes, beef broth, Italian seasoning, bay leaf, and red pepper flakes.
• 8. Return short ribs to the pot, cover, and transfer to oven.
• 9. Braise for 2.5–3 hours until meat is very tender.
• 10. Remove short ribs, shred meat, and discard bones.
• 11. Return shredded meat to sauce and simmer uncovered for 10 minutes.
• 12. Cook pappardelle according to package directions and toss with ragù.
• 13. Serve topped with herbs and Parmesan cheese.

Notes

• Ragù tastes even better the next day.
• Use boneless short ribs if preferred.
• Serve with crusty bread or a simple green salad.

Nutrition

• Serving Size: 2 cups
• Calories: 680
• Sugar: 8g
• Sodium: 720mg
• Fat: 34g
• Saturated Fat: 14g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 4g
• Protein: 44g
• Cholesterol: 135mg

Keywords: short rib ragu, dutch oven pasta, pappardelle ragu, beef ragu recipe