Print

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.

Ingredients

Scale
  • 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

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

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