Description
Indulge in the rich flavors of our Dutch Oven Short Rib Ragu with Pappardelle, a comforting dish that’s perfect for family gatherings or cozy Sunday dinners. This recipe features tender beef short ribs slowly braised in a hearty tomato-based sauce, creating a deep and satisfying flavor profile. Served over wide pappardelle noodles, this dish is not only delicious but also simple to prepare, making it an ideal choice for meal prep or a special occasion. The combination of fresh vegetables, aromatic herbs, and creamy cheese finishes off this classic Italian dish, ensuring everyone at your table will relish every bite.
Ingredients
Scale
- 3–4 pounds boneless beef 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
- 1/2 cup grated Parmesan cheese
Instructions
- Pat dry the short ribs and season with salt and pepper.
- In a preheated Dutch oven over medium-high heat, brown the short ribs in olive oil on all sides. Remove and set aside.
- Sauté diced onion, celery, and carrot in the same pot until soft. Add smashed garlic and tomato paste; cook until fragrant.
- Stir in crushed tomatoes and chicken broth; return the ribs to the pot.
- Bring to a boil, then reduce heat to low and cover. Simmer for 2½ to 3 hours until meat is tender.
- Cook pappardelle pasta according to package instructions; drain.
- Mix heavy cream and Parmesan into the ragu before combining with pasta in the Dutch oven. Adjust consistency as needed with reserved pasta water.
- Prep Time: 30 minutes
- Cook Time: 170 minutes
- Category: Main
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: About 1 cup (240g)
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg