Dutch Oven Short Rib Ragu with Pappardelle is a rich, slow-cooked dish that brings together melt-in-your-mouth beef, a deeply savory tomato sauce, and wide ribbons of pappardelle pasta. It’s the kind of comforting, elegant meal I make when I want something hearty and impressive, but still rooted in rustic, simple ingredients.
Why You’ll Love This Recipe
I love how this ragu turns simple short ribs into something unforgettable with just a few hours in the Dutch oven. The beef becomes incredibly tender, the sauce is thick and flavorful, and the pappardelle soaks it all up perfectly. It’s great for dinner parties or a cozy night in, and even better the next day. Plus, everything cooks in one pot, which makes cleanup easier.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
bone-in beef short ribs
salt and pepper
olive oil
onion (chopped)
carrot (chopped)
celery (chopped)
garlic (minced)
tomato paste
crushed tomatoes or passata
dry red wine
beef broth
bay leaves
fresh thyme or rosemary
pappardelle pasta
Parmesan cheese (for serving)
fresh parsley (optional, for garnish)
Directions
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I preheat the oven to 300°F (150°C).
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I season the short ribs with salt and pepper on all sides.
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In a large Dutch oven, I heat olive oil over medium-high heat and sear the short ribs until browned on all sides. I remove them and set aside.
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In the same pot, I add onion, carrot, and celery, and cook until softened. I stir in the garlic and tomato paste and cook for a few more minutes.
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I deglaze the pot with red wine, scraping up the browned bits, then simmer it for a couple of minutes to reduce slightly.
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I add crushed tomatoes, beef broth, bay leaves, and herbs. I return the short ribs to the pot, cover, and transfer to the oven.
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I braise the ribs for 2.5 to 3 hours, or until the meat is fall-apart tender.
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I remove the short ribs from the pot, shred the meat, discard the bones and any excess fat, and return the meat to the sauce.
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I simmer the sauce on the stove for 10–15 minutes to thicken slightly and adjust seasoning as needed.
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Meanwhile, I cook the pappardelle pasta according to package instructions, then toss it with the ragu.
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I serve it hot with freshly grated Parmesan and parsley.
Servings and timing
This recipe serves 4–6 people. Prep time takes about 20 minutes, cook time is around 3 hours, and it’s usually ready in just over 3 hours from start to finish.
Variations
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I sometimes add a splash of balsamic vinegar or a pinch of sugar to balance the acidity of the tomatoes.
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For a spicier version, I add a pinch of red pepper flakes.
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If I want a smoother sauce, I blend the vegetables before adding the shredded meat back in.
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I use rigatoni or tagliatelle if I don’t have pappardelle on hand.
Storage/Reheating
I store leftovers in the fridge for up to 4 days — the flavor deepens over time. To reheat, I warm the ragu gently on the stovetop and add a splash of water or broth if needed. It also freezes beautifully; I freeze the sauce (without pasta) for up to 2 months and defrost in the fridge overnight before reheating.
FAQs
Can I make this without a Dutch oven?
Yes, I can use any heavy oven-safe pot with a lid. If I don’t have one, I can cook the sauce on the stovetop over low heat, but I stir often to prevent burning.
Can I use boneless short ribs?
Yes, boneless short ribs work fine — they cook a bit faster, but I still aim for 2.5–3 hours to get them super tender.
Is it okay to skip the wine?
Yes, I can substitute the wine with more beef broth, but the wine adds depth. If I’m avoiding alcohol, I use a splash of balsamic vinegar or grape juice for flavor.
What pasta works best with ragu?
Pappardelle is my favorite because it holds up to the thick sauce, but tagliatelle, fettuccine, or even gnocchi work well too.
Can I make this ahead of time?
Absolutely. I often make it a day in advance — the flavors only get better. I reheat it gently before tossing with freshly cooked pasta.
Conclusion
Dutch Oven Short Rib Ragu with Pappardelle is one of those special dishes that feels both rustic and refined. The slow-cooked meat, rich tomato sauce, and wide noodles make every bite deeply satisfying. I make it when I want to treat myself or others to something hearty, delicious, and totally unforgettable.
Print
Dutch Oven Short Rib Ragu with Pappardelle
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: Serves 4–6
- Category: Main Dish
- Method: Braised
- Cuisine: Italian-Inspired
- Diet: Halal
Description
Dutch Oven Short Rib Ragu with Pappardelle is a comforting, slow-cooked dish made with fall-apart tender beef short ribs braised in a rich tomato and red wine sauce. Served over wide pappardelle noodles, it’s rustic, elegant, and perfect for special dinners or cozy nights in.
Ingredients
- 2.5–3 lbs bone-in beef short ribs
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes or 2 cups passata
- 1 cup dry red wine
- 1 cup beef broth
- 2 bay leaves
- 2–3 sprigs fresh thyme or rosemary
- 12 oz pappardelle pasta
- Freshly grated Parmesan cheese, for serving
- Chopped fresh parsley, optional for garnish
Instructions
- Preheat oven to 300°F (150°C).
- Season short ribs with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs until browned on all sides, then remove and set aside.
- In the same pot, add onion, carrot, and celery. Cook until softened, about 5–7 minutes.
- Add garlic and tomato paste; cook for 2 minutes more.
- Deglaze with red wine, scraping up any browned bits, and simmer for 2–3 minutes.
- Add crushed tomatoes, beef broth, bay leaves, and thyme or rosemary. Return short ribs to the pot.
- Cover and braise in the oven for 2.5 to 3 hours, or until the meat is fall-apart tender.
- Remove ribs, discard bones and excess fat, shred the meat, and return it to the sauce.
- Simmer sauce on the stove for 10–15 minutes to thicken and adjust seasoning as needed.
- Meanwhile, cook pappardelle pasta according to package directions. Drain and toss with ragu.
- Serve hot topped with Parmesan and optional parsley.
Notes
- Add a splash of balsamic vinegar or a pinch of sugar to balance tomato acidity.
- Use boneless short ribs if preferred — reduce cook time slightly.
- Blend sauce before adding shredded meat for a smoother texture.
- Substitute pasta with tagliatelle, fettuccine, or gnocchi.
- For a non-alcoholic version, replace wine with extra broth and a splash of grape juice or vinegar.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 620
- Sugar: 7g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 110mg
