Name: Dutch Oven Short Rib Ragu with Pappardelle Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Ingredients: For the Ragu; 2 lbs beef short ribs (bone-in); 2 tablespoons olive oil; 1 onion (chopped); 2 carrots (diced); 2 celery stalks (diced); 4 cloves garlic (minced); 2 cups red wine (such as Chianti or Merlot); 1 can (28 oz) crushed tomatoes; 2 cups beef broth; 2 tablespoons tomato paste; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 bay leaf; Salt and pepper to taste; For the Pappardelle; 12 oz pappardelle pasta (fresh or dried); Grated Parmesan cheese (for serving); Fresh basil or parsley (for garnish)

This Dutch Oven Short Rib Ragu with Pappardelle is a rich and hearty dish that features tender, slow-cooked short ribs in a flavorful tomato-based sauce, served over wide pappardelle pasta. Perfect for a cozy dinner, this recipe is sure to impress!

Ingredients List

For the Ragu

2 lbs beef short ribs (bone-in)
2 tablespoons olive oil
1 onion (chopped)
2 carrots (diced)
2 celery stalks (diced)
4 cloves garlic (minced)
2 cups red wine (such as Chianti or Merlot)
1 can (28 oz) crushed tomatoes
2 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and pepper to taste

For the Pappardelle

12 oz pappardelle pasta (fresh or dried)
Grated Parmesan cheese (for serving)
Fresh basil or parsley (for garnish)

Timing

Here’s a breakdown of the timing for preparing this dish:

Preparation Time: 15 minutes
Cooking Time: 2.5 to 3 hours
Total Time: Approximately 3 hours and 15 minutes

Step-by-Step Instructions

Step 1: Sear the Short Ribs

Preheat Oven: Preheat your oven to 325°F (160°C).
Heat Oil: In a large Dutch oven, heat the olive oil over medium-high heat.
Sear Ribs: Season the short ribs with salt and pepper. Add them to the pot and sear on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.

Step 2: Sauté Vegetables

Cook Aromatics: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 3: Deglaze and Build the Sauce

Add Wine: Pour in the red wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by half, about 5-10 minutes.
Add Tomatoes and Broth: Stir in the crushed tomatoes, beef broth, tomato paste, dried thyme, dried oregano, bay leaf, and the seared short ribs. Bring to a gentle simmer.

Step 4: Slow Cook in the Oven

Cover and Cook: Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 2 to 2.5 hours, or until the short ribs are tender and easily pull apart with a fork.

Step 5: Cook the Pappardelle

Boil Pasta: About 15 minutes before the ragu is done, bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions until al dente. Drain and set aside.

Step 6: Finish the Ragu

Shred the Ribs: Once the short ribs are done, remove them from the pot and let them cool slightly. Discard the bones and shred the meat with two forks. Return the shredded meat to the sauce and stir to combine. Adjust seasoning with salt and pepper if needed.

Step 7: Serve

Plate the Dish: Serve the ragu over the cooked pappardelle pasta.
Garnish: Top with grated Parmesan cheese and fresh basil or parsley for garnish.

Nutritional Information

Here’s a rough estimate of the nutritional content per serving (assuming 6 servings):

Nutrient	Amount
Calories	550
Total Fat	25g
Saturated Fat	10g
Cholesterol	100mg
Sodium	800mg
Total Carbohydrates	50g
Dietary Fiber	3g
Sugars	5g
Protein	35g

Tips for Success

To ensure your Dutch Oven Short Rib Ragu with Pappardelle turns out perfectly, keep these tips in mind:

Quality Meat: Use high-quality short ribs for the best flavor and tenderness.
Wine Choice: Choose a wine that you enjoy drinking, as it will enhance the flavor of the sauce.
Make Ahead: This ragu can be made ahead of time and tastes even better the next day as the flavors meld.

Variations

Different Pasta: If you can’t find pappardelle, you can substitute with fettuccine or tagliatelle.
Add Vegetables: Incorporate mushrooms or bell peppers into the ragu for added flavor and nutrition.
Spicy Version: Add red pepper flakes for a spicy kick.

Conclusion

This Dutch Oven Short Rib Ragu with Pappardelle is a comforting and delicious meal that’s perfect for any occasion. The rich flavors and tender meat make it a standout dish that everyone will love!

FAQs

Can I make this dish ahead of time?

Yes! You can prepare the ragu in advance and store it in the refrigerator for up to 3 days. Reheat gently before serving.

How do I store leftovers?

Store any leftover ragu in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.

Can I freeze the ragu?

Yes! The ragu can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

What can I serve with this dish?

This ragu pairs well with a simple green salad and crusty bread for a complete meal.

Enjoy making and indulging in this delicious Dutch Oven Short Rib Ragu with Pappardelle!