Dutch Oven Short Rib Ragu with Pappardelle
This Dutch Oven Short Rib Ragu with Pappardelle is a celebration of slow-cooked perfection. Fork-tender boneless short ribs are braised in a rich, aromatic tomato sauce until they practically melt, creating an unforgettable depth of flavor. Tossed with wide ribbons of pappardelle pasta, it’s a deeply satisfying and luxurious dish that promises a truly gourmet experience from your own kitchen.
Prep Time
30 minutes
Cook Time
3 hours 30 minutes
Total Time
4 hours
Servings
6-8 servings
Keywords
Dutch oven short ribsbeef ragu recipepappardelle pastaslow-cooked short ribshearty pasta dishcomfort foodbraised short ribshomemade ragufall-apart tender beefrich tomato sauce
Why This Recipe Delivers
- Features incredibly tender, fall-apart short ribs, braised to perfection.
- Boasts a rich, deeply flavored tomato-based sauce that clings beautifully to pasta.
- The ultimate comfort food, perfect for family dinners or entertaining.
- Surprisingly easy to prepare with minimal hands-on time after the initial searing.
- Delivers a gourmet restaurant-quality meal right in your home kitchen.
Ingredients
- 1.4-1.8 kg (3-4 pounds) boneless beef short ribs, trimmed of excess fat
- 30 ml (2 tablespoons) olive oil, plus more as needed
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 large onion (approx. 200g), diced
- 1 stalk celery (approx. 50g), diced
- 1 large carrot (approx. 100g), diced
- 2 cloves garlic, smashed or finely minced
- 60 ml (¼ cup) tomato paste
- 15 ml (1 tablespoon) Worcestershire sauce
- 425 g (15 ounces) crushed tomatoes
- 700 ml (3 cups) chicken broth
- 80 ml (â…“ cup) heavy cream
- 50 g (½ cup) grated Parmesan cheese, plus more for serving
- 280 g (10 ounces) pappardelle pasta
Instructions
- Prepare the short ribs by patting them thoroughly dry with paper towels, which is crucial for achieving a good sear. Trim off any significant excess fat, then generously season the ribs on all sides with salt and freshly ground black pepper.
- Preheat a heavy-bottomed Dutch oven over medium-high heat. Add 30 ml (2 tablespoons) of olive oil. Once the oil is shimmering and hot, carefully place the seasoned short ribs into the pot in batches, ensuring not to overcrowd the pan. Sear each batch for about 4-5 minutes per side, or until a deep, golden-brown crust forms; this browning step is essential for developing rich flavor. Transfer the seared meat to a plate and set aside.
- Reduce the heat to medium-low. Add the diced onion, celery, and carrots to the same Dutch oven, adding a little more olive oil if needed. Sauté gently for about 15 minutes, stirring occasionally, until the vegetables are softened and have begun to caramelize, developing a sweet, aromatic base for the ragu. Scrape up any browned bits from the bottom of the pot as they cook.
- Add the 2 smashed cloves of garlic, 60 ml (¼ cup) of tomato paste, and 15 ml (1 tablespoon) of Worcestershire sauce to the softened vegetables. Stir everything together and cook for another minute, allowing the tomato paste to "bloom" and deepen its flavor while coating the vegetables.
- Pour in the 425 g (15 ounces) of crushed tomatoes and 700 ml (3 cups) of chicken broth, stirring well to combine and scrape up any remaining fond from the bottom of the pot. Return the browned short ribs, along with any accumulated juices from the plate, to the Dutch oven, nestling them into the sauce.
- Increase the heat to high and bring the liquid to a gentle boil. Once boiling, reduce the heat significantly to low, ensuring the liquid is just barely simmering. Cover the Dutch oven tightly with its lid and let it simmer for 2 ½ to 3 hours, or until the short ribs are incredibly tender and can be easily shredded with a fork. After approximately 40 minutes of cooking, begin to pay closer attention to the pot, stirring more often to prevent the sauce from sticking or burning at the bottom. If the sauce reduces too much, you may add small splashes of water or extra chicken broth to maintain consistency and prevent dryness.
- About 20-30 minutes before the short ribs are done, bring a large separate pot of generously salted water to a rolling boil. Add the 280 g (10 ounces) of pappardelle pasta and cook according to package directions until al dente. Before draining, reserve approximately 240 ml (1 cup) of the starchy pasta water, then drain the pasta and set aside.
- Once the short ribs are fully cooked and fall-apart tender, carefully remove them from the Dutch oven. Using two forks, shred the meat into bite-sized pieces, discarding any remaining fat or sinew. Return the shredded meat to the Dutch oven. Stir in the 80 ml (⅓ cup) of heavy cream and 50 g (½ cup) of grated Parmesan cheese until fully combined, allowing the cheese to melt and enrich the sauce.
- Add the cooked pappardelle pasta directly into the Dutch oven with the ragu. Toss everything gently to ensure the pasta is thoroughly coated in the luxurious sauce. If the sauce appears too thick, add a splash or two of the reserved cooked pasta water to loosen it to your desired consistency. Continue cooking for just 1 minute more, stirring, to allow all the flavors to meld beautifully. Turn off the heat and serve immediately, garnished with extra Parmesan cheese.
Tools You’ll Need
- Large Dutch oven (6-8 liter / 6-8 quart capacity)
- Cutting board
- Sharp chef's knife
- Large pot for cooking pasta
- Kitchen tongs
- Wooden spoon or sturdy spatula
- Cheese grater
- Measuring cups and spoons
Essential Success Tips
- Patting the short ribs thoroughly dry before searing is key to achieving a deep, flavorful crust.
- Do not overcrowd the Dutch oven when browning the meat; work in batches to ensure proper searing, not steaming.
- Allow the mirepoix (onion, celery, carrots) to truly caramelize; this sweet foundation is critical for the ragu's depth.
- Simmer the ragu low and slow, resisting the urge to rush the braising process, for truly fall-apart tender meat.
- Always taste and adjust the seasoning (salt and pepper) at the very end, as flavors intensify during cooking.
Professional Cooking Secrets
- After searing the meat and sautéing the vegetables, deglaze the Dutch oven with a splash of dry red wine (like Cabernet Sauvignon or Merlot) before adding the tomatoes and broth. This will unlock even more complex flavors from the fond.
- If you have the time, make the ragu a day in advance. The flavors will have more time to meld and deepen overnight, resulting in an even more delicious dish when reheated gently the next day.
- Consider adding a bay leaf and a sprig of fresh rosemary or thyme to the Dutch oven during the long simmer for an added layer of aromatic complexity.
Notes
- Storage: Leftover ragu can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully for up to 3 months; thaw in the refrigerator overnight before reheating.
- Variations: For an even richer sauce, a small amount of rendered pancetta or bacon can be added before sautéing the vegetables.
Frequently Asked Questions
Can I use bone-in short ribs instead of boneless?
Yes, absolutely! Bone-in short ribs will actually add even more depth of flavor to the ragu. Just increase the total weight slightly to account for the bone weight, and remove the bones before shredding the meat once it's cooked.
Can this ragu be made ahead of time?
This dish is perfect for making ahead! In fact, the flavors often deepen and improve overnight. Prepare the ragu completely, then store it in an airtight container in the refrigerator. When ready to serve, gently reheat on the stovetop and cook fresh pappardelle.
What if my sauce is too thin or too thick after cooking?
If your sauce is too thin, simply simmer it uncovered for an additional 15-30 minutes to allow it to reduce. If it's too thick, use the reserved starchy pasta water to thin it out to your desired consistency, adding a splash at a time until perfect.
Nutrition Facts (Per Serving)
Calories: 750, Protein: 60g, Fat: 45g, Carbs: 35g (per serving, estimated)
Allergy Information
Contains dairy (Parmesan cheese, heavy cream) and gluten (pappardelle pasta). For a gluten-free version, simply substitute with gluten-free pappardelle pasta.
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