Cozy up with a bowl of Dutch Oven Short Rib Ragu with Pappardelle. This dish is rich, tender, and so satisfying. It’s perfect for family dinners or any time you’re craving something warm and hearty. The wide pappardelle pasta beautifully captures the delicious sauce, making every bite unforgettable.

Why You Will Love This Dutch Oven Short Rib Ragu with Pappardelle

This recipe is ideal for busy families. It requires minimal prep and uses straightforward ingredients you likely have on hand. The slow cooking process means you can set it and forget it, allowing the flavors to deepen without any fuss. Plus, it’s comforting enough to please even the pickiest eaters!

How to Make Dutch Oven Short Rib Ragu with Pappardelle

Making this delicious ragu is simple! You’ll be browning the meat first and then building your sauce with fresh veggies and tomatoes. Everything comes together in one pot, which makes for easy cleanup. The slow simmer results in tender meat that’s packed with flavor.

What You Need

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

Step-by-Step

Pat dry boneless short ribs, trim off the excess fat, and then generously season with salt and pepper from both sides.
Preheat a Dutch oven over medium/high heat and add 2 tablespoons of olive oil. Once hot, brown the meat in two batches, searing for about 4-5 minutes on each side. Transfer the meat to a plate and set aside.
Lower the heat to medium/low and add the chopped onion, celery, and carrots. Cook for about 15 minutes, or until the vegetables are soft and starting to caramelize.
Add the smashed garlic, tomato paste, and Worcestershire sauce. Stir and cook for another minute.
Stir in the crushed tomatoes and chicken broth, then add the browned meat with its juices.
Turn the heat up to high and bring it to a boil. Reduce the heat to low, cover with the lid, and let it simmer for 2½-3 hours, or until the meat is fall-apart tender. Note: After 40 minutes, stir more often to prevent burning, adding a little water if needed.
When the meat is almost done, boil a separate pot of water and cook the pappardelle pasta according to the package instructions. Drain the pasta, reserving 1 cup of the cooked water, and set aside.
Once the meat is tender and the sauce is reduced, add heavy cream and grated Parmesan cheese, stirring until well combined.
Toss in the cooked pasta to coat. If the sauce is thick, add a splash of the reserved pasta water to loosen it up. Let it cook for an additional minute to blend the flavors, then turn off the heat and serve.

How to Serve Dutch Oven Short Rib Ragu with Pappardelle

This ragu is perfect on its own, but you can elevate it further with a sprinkle of fresh herbs, like basil or parsley. A side of garlic bread or a light salad adds a refreshing touch. It’s wonderful for family gatherings or cozy weeknights. Just scoop and enjoy!

How to Store Dutch Oven Short Rib Ragu with Pappardelle

To keep leftovers fresh, store them in an airtight container in the fridge for up to three days. You can also freeze the ragu for up to three months. To reheat, gently warm it on the stove over low heat, adding a little broth or water if it’s too thick. Cooking it slowly will bring back its rich flavors.

Recipe Tips

Always trim excess fat from the ribs for a leaner dish.
Stir occasionally during cooking to prevent the sauce from sticking.
If you have leftover sauce, it’s great with other pasta shapes.
Make sure to save a cup of pasta water; it helps with adjusting sauce consistency.
This dish is even better the next day; the flavors develop beautifully overnight.

Variations & Swaps

For a lighter version, use chicken thighs instead of short ribs.
Add vegetables like mushrooms or bell peppers for extra flavor.
Swap pappardelle for whole wheat pasta or gluten-free options if needed.

FAQs

Can I make this ragu ahead of time?
Absolutely! This dish tastes even better the next day, so feel free to make it a day in advance. Just store it in the fridge and reheat when you’re ready to serve.

Can I freeze leftovers?
Yes, you can freeze the ragu for up to three months. Just let it cool completely before transferring it to an airtight container or freezer bag. Thaw it in the fridge overnight when you’re ready to enjoy it again.

How can I reheat the ragu?
Reheat it on the stovetop over low heat, stirring occasionally. If it’s too thick, add a bit of chicken broth or water to reach your desired consistency.

What can I serve with this dish?
Alongside a light salad or garlic bread is always a hit! You can also add a sprinkle of Parmesan and some fresh herbs on top for a pop of flavor.

What are some common mistakes to avoid?
Be careful not to rush the browning step; it adds a lot of flavor. Also, avoid cooking it on too high of heat once it’s simmering. Low and slow is the key to that melt-in-your-mouth texture!