Dutch Oven Short Rib Ragu with Pappardelle is a rich and hearty dish featuring tender, slow-cooked short ribs in a savory tomato-based sauce served over wide pappardelle pasta. This comforting meal is perfect for special occasions or a cozy dinner at home.
Ingredients
For the Ragu:
- 2 pounds beef short ribs
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup red wine (such as Cabernet Sauvignon or Merlot)
- 1 can (28 ounces) crushed tomatoes
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
For the Pappardelle:
- 12 ounces pappardelle pasta
- Grated Parmesan cheese (for serving)
Timing
Making Dutch Oven Short Rib Ragu with Pappardelle takes about 20 minutes for preparation and 2.5 to 3 hours for cooking.
Instructions
Step 1: Brown the Short Ribs
- Preheat Dutch Oven: Heat the olive oil in a large Dutch oven over medium-high heat.
- Season and Brown: Season the short ribs with salt and pepper. Add them to the pot and brown on all sides, about 4-5 minutes per side. Remove the ribs from the pot and set aside.
Step 2: Sauté the Vegetables
- Cook Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened. Add the minced garlic and cook for an additional minute.
Step 3: Deglaze and Build the Ragu
- Add Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by half, about 5-7 minutes.
- Add Remaining Ingredients: Stir in the crushed tomatoes, beef broth, tomato paste, dried thyme, dried oregano, bay leaf, and the browned short ribs. Bring the mixture to a gentle simmer.
Step 4: Slow Cook the Ragu
- Cover and Cook: Cover the Dutch oven and transfer it to a preheated oven at 325°F (165°C). Cook for about 2-2.5 hours, or until the short ribs are tender and easily fall apart.
Step 5: Prepare the Pappardelle
- Cook Pasta: About 15 minutes before the ragu is done, cook the pappardelle pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.
Step 6: Finish the Ragu
- Shred Meat: Once the short ribs are tender, remove them from the pot and shred the meat, discarding the bones and any excess fat. Return the shredded meat to the sauce and stir to combine. Adjust seasoning with salt and pepper if needed.
Step 7: Serve
- Combine: Toss the cooked pappardelle with the ragu in the Dutch oven or serve the ragu over the pasta on individual plates.
- Garnish: Garnish with chopped fresh parsley and grated Parmesan cheese before serving.
Nutritional Information
Here’s a quick overview of the nutritional content of Dutch Oven Short Rib Ragu with Pappardelle (per serving, based on 6 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 600 |
| Protein | 40g |
| Fat | 30g |
| Carbohydrates | 50g |
| Sugar | 6g |
Tips for Customization
- Add Vegetables: Consider adding mushrooms or bell peppers to the ragu for additional flavor and nutrition.
- Herb Variations: Fresh herbs like basil or rosemary can be added towards the end of cooking for a fresh flavor.
- Pasta Alternatives: If you can’t find pappardelle, other wide pasta like fettuccine or tagliatelle can be used.
Storage Instructions
Store any leftover ragu in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. The ragu can also be frozen for up to 3 months.
Conclusion
Dutch Oven Short Rib Ragu with Pappardelle is a comforting and flavorful dish that’s perfect for gatherings or a cozy night in. With its rich sauce and tender meat, this recipe is sure to impress!
FAQs
Can I make this recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the short ribs and sauté the vegetables as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Is this recipe suitable for meal prep?
Yes, the ragu can be made ahead of time and stored for quick meals throughout the week.
Dutch Oven Short Rib Ragu with Pappardelle Recipe
Ingredients
- For the Ragu:
- • 2 pounds beef short ribs
- • 2 tablespoons olive oil
- • 1 onion, finely chopped
- • 2 carrots, diced
- • 2 celery stalks, diced
- • 4 cloves garlic, minced
- • 1 cup red wine
- • 1 can (28 ounces) crushed tomatoes
- • 2 cups beef broth
- • 1 tablespoon tomato paste
- • 1 teaspoon dried thyme
- • 1 teaspoon dried oregano
- • 1 bay leaf
- • Salt and pepper, to taste
- • Fresh parsley, chopped (for garnish)
- For the Pappardelle:
- • 12 ounces pappardelle pasta
- • Grated Parmesan cheese (for serving)
Instructions
Step 1: Brown the Short Ribs
- Preheat Dutch Oven: Heat the olive oil in a large Dutch oven over medium-high heat.
- Season and Brown: Season the short ribs with salt and pepper. Add them to the pot and brown on all sides, about 4–5 minutes per side. Remove the ribs from the pot and set aside.
Step 2: Sauté the Vegetables
- Cook Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5–7 minutes, or until the vegetables are softened. Add the minced garlic and cook for an additional minute.
Step 3: Deglaze and Build the Ragu
- Add Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by half, about 5–7 minutes.
- Add Remaining Ingredients: Stir in the crushed tomatoes, beef broth, tomato paste, dried thyme, dried oregano, bay leaf, and the browned short ribs. Bring the mixture to a gentle simmer.
Step 4: Slow Cook the Ragu
- Cover and Cook: Cover the Dutch oven and transfer it to a preheated oven at 325°F (165°C). Cook for about 2–2.5 hours, or until the short ribs are tender and easily fall apart.
Step 5: Prepare the Pappardelle
- Cook Pasta: About 15 minutes before the ragu is done, cook the pappardelle pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.
Step 6: Finish the Ragu
- Shred Meat: Once the short ribs are tender, remove them from the pot and shred the meat, discarding the bones and any excess fat. Return the shredded meat to the sauce and stir to combine. Adjust seasoning with salt and pepper if needed.
Step 7: Serve
- Combine: Toss the cooked pappardelle with the ragu in the Dutch oven or serve the ragu over the pasta on individual plates.
- Garnish: Garnish with chopped fresh parsley and grated Parmesan cheese before serving.
