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Dutch Oven Short Rib Ragu with Pappardelle

Dutch Oven Short Rib Ragu with Pappardelle
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Indulge in the cozy comfort of Dutch Oven Short Rib Ragu with Pappardelle, a dish that perfectly combines tender, slow-braised beef with rich tomato sauce and al dente pasta. This hearty meal is ideal for family gatherings or a relaxing dinner at home. The slow-cooking process transforms the short ribs into melt-in-your-mouth bites, enveloped in a robust ragu that fills your kitchen with irresistible aromas. Not only is it delicious, but it also offers make-ahead convenience, allowing you to savor quality time with loved ones while enjoying an impressive homemade meal.

Ingredients

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  • 3–4 pounds boneless short ribs
  • 1 large onion (diced)
  • 1 rib celery (diced)
  • 1 large carrot (diced)
  • 2 cloves garlic (smashed)
  • 1/4 cup tomato paste
  • 15 ounces crushed tomatoes
  • 3 cups chicken broth
  • 10 ounces pappardelle pasta
  • 1/3 cup heavy cream
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Pat dry and season short ribs with salt and pepper. Brown in a heated Dutch oven with olive oil for about 4–5 minutes on each side, then set aside.
  2. Sauté diced onion, celery, and carrot for about 15 minutes until softened. Add smashed garlic and tomato paste; cook for 1 minute.
  3. Stir in crushed tomatoes and chicken broth, then return browned meat to the pot. Bring to a boil, reduce heat, cover, and simmer for 2½–3 hours until tender.
  4. Cook pappardelle according to package instructions; reserve one cup of pasta water before draining.
  5. Once ragu is ready, stir in heavy cream and Parmesan cheese. Toss in cooked pasta and adjust consistency with reserved pasta water as needed.

Nutrition

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