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