Dutch Oven Short Rib Ragu with Pappardelle

If you’re looking for a cozy and satisfying meal that warms the soul, let me introduce you to my favorite Dutch Oven Short Rib Ragu with Pappardelle. This dish is pure comfort food at its best! The short ribs are slow-braised in a rich, hearty sauce, transforming them into tender morsels that practically melt in your mouth. It’s the kind of recipe that makes your kitchen smell heavenly and brings everyone to the table.

This ragu is perfect for family gatherings or a relaxed Sunday dinner. It’s a meal that invites conversation and laughter, making it ideal for those special moments with loved ones. Plus, it’s one of those recipes you can easily make ahead of time, allowing you to enjoy your evening without feeling rushed.

Why You’ll Love This Recipe

• Fall-apart tender meat: The long braising process ensures that the short ribs turn incredibly tender, making each bite a delight.
• Rich and flavorful: The combination of fresh vegetables, tomatoes, and spices creates a deep flavor profile that’s simply irresistible.
• Family-friendly: Everyone loves a good pasta dish! This recipe is sure to please both kids and adults alike.
• Easy to prepare: With just a few simple steps, you’ll have an impressive meal on the table without spending all day in the kitchen.
• Make-ahead convenience: Prepare it in advance so you can relax and enjoy quality time with your guests!

Ingredients You’ll Need

Gathering the ingredients for this Dutch Oven Short Rib Ragu with Pappardelle is a breeze. You’ll find these are simple, wholesome ingredients that come together beautifully.

For the Ragu

• 3-4 pounds boneless short ribs (trim excess fat)
• 1 large onion (diced)
• 1 rib celery (diced)
• 1 large carrot (diced)
• 2 cloves garlic (smashed)
• 1/4 cup tomato paste
• 1 tablespoon Worcestershire sauce
• 15 ounces crushed tomatoes
• 3 cups chicken broth

For Serving

• 1/3 cup heavy cream
• 1/2 cup Parmesan cheese (grated)
• 10 ounces pappardelle pasta

Variations

One of the best things about this ragu is its flexibility! Feel free to get creative with these variations:

• Swap the protein: If short ribs aren’t your thing, try using beef chuck or even lamb shanks for a different flavor profile.
• Add extra veggies: Toss in some mushrooms or bell peppers for added texture and nutrition.
• Change up the pasta: While pappardelle is traditional, feel free to use any pasta shape you love—fettuccine works great too!
• Make it spicy: A pinch of red pepper flakes can give your ragu an exciting kick if you’re craving some heat.

How to Make Dutch Oven Short Rib Ragu with Pappardelle

Step 1: Sear the Short Ribs

First things first—pat dry those boneless short ribs! Trimming off excess fat helps prevent greasiness. Season generously with salt and pepper on both sides. This step enhances flavor right from the start. Preheat your Dutch oven over medium-high heat and add olive oil. Once hot, brown the meat in batches for about 4-5 minutes per side until beautifully browned. Transfer them to a plate; this caramelization adds depth to your ragu.

Step 2: Sauté the Vegetables

Lower the heat to medium-low and add chopped onion, celery, and carrots. Cook for about 15 minutes until they soften and start caramelizing. This process brings out their natural sweetness, which will balance perfectly with the savory elements of your ragu.

Step 3: Add Garlic and Tomato Paste

Next up, add those smashed garlic cloves along with tomato paste and Worcestershire sauce. Stir everything together and let it cook for another minute. This step allows those flavors to mingle beautifully before adding liquids.

Step 4: Combine Everything

Now it’s time to add crushed tomatoes and chicken broth! Give it all a good stir before reintroducing the browned meat with its juices back into the pot. Turning up the heat brings everything to a boil quickly—then reduce it back down low, cover with a lid, and let it simmer away for 2½-3 hours until that meat becomes fall-apart tender.

Step 5: Cook Your Pasta

When you’re nearing the end of cooking time for your ragu, boil water in another pot and cook pappardelle according to package instructions. Drain but remember to reserve one cup of that precious pasta water!

Step 6: Finish Up Your Ragu

Once your meat is tender and deliciously reduced, stir in heavy cream and grated Parmesan cheese until everything melds perfectly together. Toss in your cooked pasta; if it’s too thick for your liking, add some reserved pasta water bit by bit until you reach your desired consistency. Give it one last minute on low heat so all those flavors blend nicely together.

Now serve up this delightful dish—you’ve earned it! Enjoy every comforting bite of this Dutch Oven Short Rib Ragu with Pappardelle alongside loved ones; I promise it will be memorable!

Pro Tips for Making Dutch Oven Short Rib Ragu with Pappardelle

Cooking is all about the little details, and these pro tips will help you elevate your Dutch Oven Short Rib Ragu to new heights!

• Choose Quality Meat: Opt for well-marbled boneless short ribs for maximum flavor and tenderness. The fat content helps keep the meat moist during the long cooking process, resulting in a truly melt-in-your-mouth experience.
• Don’t Rush the Browning: Take the time to brown your short ribs properly. This step adds depth of flavor through caramelization, enriching the overall taste of your ragu.
• Monitor Simmering Time: Keep an eye on your ragu as it simmers. A gentle simmer ensures that the meat becomes tender without drying out, while also allowing the flavors to meld beautifully.
• Reserve Pasta Water: Always save some pasta water before draining. This starchy water can be a game changer when adjusting sauce consistency, making sure your ragu clings perfectly to the pappardelle.
• Fresh Ingredients Matter: Whenever possible, use fresh herbs and vegetables. Fresh ingredients brighten up your dish and enhance its overall flavor profile.

How to Serve Dutch Oven Short Rib Ragu with Pappardelle

Serving this delightful dish can be just as enjoyable as making it! Here are some ideas on how to present your ragu beautifully.

Garnishes

• Fresh Basil or Parsley: A sprinkle of finely chopped fresh herbs adds a pop of color and freshness that brightens each bite.
• Extra Parmesan Topping: A generous dusting of grated Parmesan not only enhances flavor but also gives a lovely presentation with its creamy texture.

Side Dishes

• Garlic Bread: Perfect for soaking up any leftover sauce, garlic bread is always a comforting addition that complements the richness of the ragu.
• Mixed Green Salad: A refreshing salad with light vinaigrette balances the hearty ragu, adding crunch and brightness to your meal.
• Roasted Vegetables: Seasonal roasted veggies provide additional nutrients and color on your plate while harmonizing with the flavors of your main dish.
• Steamed Asparagus or Green Beans: These green sides offer a crisp contrast to the tender pasta and meat, bringing an extra layer of texture to your dining experience.

With these serving suggestions and pro tips in hand, you’re all set to impress friends and family with a meal that’s as beautiful as it is delicious! Enjoy every savory bite of this comforting Dutch Oven Short Rib Ragu with Pappardelle!

Make Ahead and Storage

This Dutch Oven Short Rib Ragu with Pappardelle is an excellent choice for meal prep! You can make it in advance, and the flavors only get better as it sits. Here’s how to store and enjoy your delicious ragu over time:

Storing Leftovers

• Allow the ragu to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 3 days.
• If you plan to eat it within a couple of days, it’s best to keep the pasta separate from the sauce to prevent it from getting mushy.

Freezing

• To freeze, portion out the ragu into freezer-safe containers or heavy-duty zip-top bags.
• Label each container with the date and contents.
• Freeze for up to 3 months for optimal flavor and texture. Remember, you can always make a fresh batch of pappardelle when you’re ready to enjoy!

Reheating

• Thaw the ragu overnight in the refrigerator if frozen.
• Reheat on the stovetop over medium heat until warmed through, adding a splash of water or reserved pasta water if needed.
• If reheating from frozen, simmer gently on low heat until fully heated, stirring occasionally.

FAQs

Here are some common questions about making Dutch Oven Short Rib Ragu with Pappardelle that you might have:

Can I use other types of meat for this ragu?

Yes! While short ribs are ideal for this recipe due to their tenderness after slow cooking, you can also use beef chuck or brisket as alternatives. Just ensure they are cut into similar sizes for even cooking.

What should I serve with Dutch Oven Short Rib Ragu with Pappardelle?

This comforting dish pairs beautifully with a simple green salad or crusty bread. A glass of sparkling water or your favorite non-alcoholic beverage makes a great accompaniment too!

How long does Dutch Oven Short Rib Ragu need to simmer?

For the best flavor and tenderness, let your ragu simmer for at least 2 ½ to 3 hours. This slow cooking allows the flavors to meld beautifully and makes the meat incredibly tender.

Can I prepare Dutch Oven Short Rib Ragu ahead of time?

Absolutely! This recipe is perfect for meal prep. You can make it a day in advance, and it will taste even better when reheated.

Final Thoughts

I hope you find joy in creating this Dutch Oven Short Rib Ragu with Pappardelle! It’s not just a meal; it’s a warm hug on a plate—a comforting dish that brings family together around the table. Enjoy every step of preparing this flavorful ragu, and don’t hesitate to experiment along the way. Happy cooking!