Dutch Oven Short Rib Ragu with Pappardelle

Make the best homemade Dutch Oven Short Rib Ragu with Pappardelle! This dish features fall-apart tender meat slowly braised in a rich, hearty sauce. It’s perfect for various occasions, whether it’s a cozy family dinner or a special gathering with friends. The combination of short ribs and pappardelle pasta creates a comforting meal that everyone will love.

Why You’ll Love This Recipe

• Hearty Flavor: The slow cooking process enhances the flavors, creating a rich and savory ragu.
• Tender Meat: The boneless short ribs become incredibly tender, making each bite melt in your mouth.
• Comfort Food: Perfect for chilly evenings or family gatherings, this dish warms both the heart and the stomach.
• Easy Preparation: Using a Dutch oven simplifies cooking and cleanup, letting you focus on enjoying your meal.
• Versatile Pairing: While pappardelle is traditional, you can serve this ragu over any pasta you prefer.

Tools and Preparation

To make your Dutch Oven Short Rib Ragu with Pappardelle, you’ll need some essential kitchen tools. These will help ensure your cooking process is smooth and efficient.

Essential Tools and Equipment

• Dutch oven
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Wooden spoon

Importance of Each Tool

• Dutch oven: Perfect for slow braising; it retains heat well and allows for even cooking.
• Chef’s knife: Ideal for chopping vegetables quickly and efficiently.
• Measuring cups and spoons: Ensures accurate ingredient measurements for perfect flavor balance.

Ingredients

To create this delightful ragu, gather the following ingredients:

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
• 1/3 cup heavy cream
• 1/2 cup Parmesan cheese (grated)

For the Pasta

• 10 ounces pappardelle pasta

How to Make Dutch Oven Short Rib Ragu with Pappardelle

Step 1: Prepare the Short Ribs

Pat dry boneless short ribs, trim off excess fat, and season generously with salt and pepper on both sides.

Step 2: Brown the Meat

Preheat a Dutch oven over medium/high heat.
* Add 2 tablespoons of olive oil.
* Once hot, brown the meat in two batches for about 4-5 minutes on each side until nicely browned.
Transfer to a plate and set aside.

Step 3: Sauté the Vegetables

Lower heat to medium/low.
Add chopped onion, celery, and carrots.
Cook for about 15 minutes or until vegetables are soft and starting to caramelize.

Step 4: Add Aromatics and Tomato Paste

Add smashed garlic, tomato paste, and Worcestershire sauce to the pot.
Stir well and cook for another minute to release flavors.

Step 5: Combine Ingredients

Add crushed tomatoes and chicken broth to the pot.
Stir well, then add browned meat along with its juices.

Step 6: Simmer the Ragu

Turn heat to high until liquid boils.
Then reduce heat to low, cover with lid, and let simmer for 2 ½-3 hours until meat is fall-apart tender.

Step 7: Monitor Cooking Progress

After about 40 minutes of simmering, stir more frequently to prevent burning.
If sauce reduces too much, add water as needed.

Step 8: Cook Pappardelle Pasta

When meat is almost done, boil water in a separate pot.
Cook pappardelle pasta according to package instructions. Drain pasta but reserve one cup of cooked pasta water.

Step 9: Finish the Ragu Sauce

Once meat is fully cooked and sauce is reduced, stir in heavy cream and grated Parmesan cheese until combined.

Step 10: Combine Pasta with Ragu

Add cooked pappardelle to the ragu mixture. Toss to coat evenly. If sauce seems thick, add reserved pasta water gradually until desired consistency is reached. Continue cooking for one minute before serving.

Enjoy your delicious Dutch Oven Short Rib Ragu with Pappardelle!

How to Serve Dutch Oven Short Rib Ragu with Pappardelle

Serving Dutch Oven Short Rib Ragu with Pappardelle is a delightful experience that brings comfort and warmth to the table. Pairing this rich, hearty dish with the right accompaniments enhances its flavors and creates a memorable meal.

With Fresh Herbs

• Garnish with Basil or Parsley: A sprinkle of fresh basil or chopped parsley adds a vibrant touch and freshness to the rich ragu.

With Crusty Bread

• Serve with Garlic Bread: Toasted garlic bread is perfect for soaking up the delicious sauce and complements the dish beautifully.

With a Simple Salad

• Tossed Green Salad: A light salad with mixed greens, cherry tomatoes, and a lemon vinaigrette balances the rich flavors of the ragu.

With Parmesan Cheese

• Grate Fresh Parmesan: Adding freshly grated Parmesan cheese on top not only boosts flavor but also enhances the dish’s presentation.

With Red Pepper Flakes

• Sprinkle for Heat: For those who enjoy a kick, red pepper flakes can be sprinkled over each serving for an extra layer of flavor.

With White Wine Vinegar Drizzle

• A Splash of Acidity: Drizzling a little white wine vinegar over the dish just before serving can brighten up the flavors perfectly.

How to Perfect Dutch Oven Short Rib Ragu with Pappardelle

Creating a perfect Dutch Oven Short Rib Ragu requires attention to detail and a few tricks. These tips will help elevate your cooking experience and ensure your ragu is unforgettable.

• Choose Quality Meat: Opt for high-quality boneless short ribs; marbled fat ensures tenderness and flavor throughout the cooking process.

• Sear Properly: Take your time when browning the meat. A good sear develops deep flavors that enhance the overall taste of your ragu.

• Deglaze Wisely: After browning, deglaze the pot with chicken broth to lift all those flavorful bits off the bottom before adding other ingredients.

• Monitor Cooking Time: Keep an eye on simmering time. Cooking too long may dry out your meat, while undercooking can result in toughness.

• Adjust Consistency: If your sauce thickens too much, use reserved pasta water to loosen it up without losing flavor.

• Allow for Resting Time: Letting your ragu rest for a few minutes off heat allows flavors to meld together before serving.

Best Side Dishes for Dutch Oven Short Rib Ragu with Pappardelle

Complementing your Dutch Oven Short Rib Ragu with thoughtful side dishes can create a well-rounded meal. Here are some excellent options:

1. Garlic Roasted Vegetables: A mix of seasonal vegetables roasted in olive oil and garlic adds color and nutrition to your plate.
2. Caesar Salad: Crisp romaine lettuce topped with creamy dressing and croutons provides a refreshing contrast to the hearty ragu.
3. Polenta: Creamy polenta serves as a comforting base that pairs perfectly with rich sauces like this ragu.
4. Steamed Asparagus: Lightly steamed asparagus drizzled with olive oil offers a fresh taste that complements the richness of beef.
5. Herbed Rice Pilaf: Fluffy rice pilaf flavored with herbs adds an aromatic side that balances out heavier dishes beautifully.
6. Roasted Potatoes: Crispy roasted potatoes seasoned with herbs make for a satisfying accompaniment that everyone loves.

Common Mistakes to Avoid

When making Dutch Oven Short Rib Ragu with Pappardelle, avoid common pitfalls to ensure a delicious result.

• Skipping the seasoning: Failing to season the short ribs properly can lead to bland ragu. Always season generously with salt and pepper before browning.
• Rushing the cooking process: Cooking the ragu too quickly can result in tough meat and less flavor. Allow the short ribs to simmer low and slow for optimal tenderness.
• Not monitoring liquid levels: If you let the ragu cook without checking it, it may dry out. Stir occasionally and add water if necessary to maintain moisture.
• Overcooking the pasta: Cooking pappardelle too long can make it mushy. Follow package instructions and aim for al dente texture.
• Neglecting to taste and adjust: Failing to taste the sauce before serving can lead to unbalanced flavors. Adjust seasoning as needed by adding salt, pepper, or cream.

Storage & Reheating Instructions

Refrigerator Storage

• • Duration: Store in the refrigerator for up to 3 days.
• • Containers: Use an airtight container for best preservation.

Freezing Dutch Oven Short Rib Ragu with Pappardelle

• • Duration: Can be frozen for up to 3 months.
• • Containers: Use freezer-safe bags or containers, leaving space for expansion.

Reheating Dutch Oven Short Rib Ragu with Pappardelle

• Oven: Preheat your oven to 350°F (175°C). Place the ragu in an oven-safe dish covered with foil. Heat for about 30-40 minutes until warmed through.
• Microwave: Transfer a portion to a microwave-safe bowl. Cover and heat on medium power for 2-3 minutes, stirring halfway through.
• Stovetop: In a saucepan over medium heat, add the ragu. Stir occasionally until heated through, about 10 minutes.

Frequently Asked Questions

Here are some common questions about making Dutch Oven Short Rib Ragu with Pappardelle.

Can I use different types of meat in this recipe?

Yes! While short ribs are traditional, you can substitute beef chuck or lamb shanks for a different flavor profile.

How do I know when my ragu is done?

The ragu is ready when the meat is tender enough to shred easily with a fork and flavors have melded together beautifully.

What kind of pasta pairs best with this ragu?

Pappardelle is ideal due to its wide shape, holding onto the hearty sauce well. You could also try tagliatelle or fettuccine if needed.

Can I make this dish ahead of time?

Absolutely! The flavors develop even more when made a day ahead. Just reheat gently before serving.

Final Thoughts

Dutch Oven Short Rib Ragu with Pappardelle is a comforting dish perfect for family dinners or special occasions. Its rich flavors are sure to impress any guest, while customization options allow you to tailor it to your taste. Try adding different vegetables or herbs for a unique twist!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Dutch Oven Short Rib Ragu with Pappardelle

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• Author: Olivia
• Total Time: 3 hours 20 minutes
• Yield: Serves approximately 8

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Description

Indulge in the comforting flavors of Dutch Oven Short Rib Ragu with Pappardelle, a dish that transforms tender, slow-braised beef into a rich and savory sauce. This delightful recipe offers melt-in-your-mouth meat combined with wide pappardelle pasta, making it perfect for family dinners or special gatherings. The slow cooking process enhances the robust flavors of tomatoes and vegetables, resulting in a meal that warms the heart and satisfies the soul. Serve this hearty ragu with fresh herbs, crusty garlic bread, or a simple salad for an unforgettable dining experience.

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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

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Instructions

1. Pat dry and season short ribs with salt and pepper.
2. In a preheated Dutch oven, brown the ribs in olive oil for 4-5 minutes on each side. Transfer to a plate.
3. Sauté diced onion, celery, and carrot in the same pot until soft (about 15 minutes).
4. Add smashed garlic, tomato paste, and Worcestershire sauce; cook for one minute.
5. Stir in crushed tomatoes and chicken broth; return browned meat to the pot.
6. Bring to a boil; reduce heat to low and simmer covered for 2½ to 3 hours until tender.
7. Cook pappardelle according to package instructions; reserve one cup of water before draining.
8. Stir in heavy cream into the ragu, then mix with cooked pasta; add reserved water for desired consistency.

• Prep Time: 20 minutes
• Cook Time: 180 minutes
• Category: Main
• Method: Braising
• Cuisine: Italian

Nutrition

• Serving Size: 1 bowl (350g)
• Calories: 550
• Sugar: 7g
• Sodium: 680mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 100mg