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
