Dutch Oven Short Rib Ragu with Pappardelle
This Dutch Oven Short Rib Ragu with Pappardelle is the ultimate comfort food, featuring fall-off-the-bone tender short ribs simmered in a rich, complex tomato sauce. Served over wide ribbons of pappardelle pasta, this dish is perfect for special occasions or cozy Sunday suppers, offering an unforgettable culinary experience.
Equipment
- Dutch oven
- Large pot
- Colander
- Measuring spoons
- Measuring cups
- Chef's knife
- Cutting board
- Paper towels
- Large plate
- Two forks
Ingredients
- 3-4 lbs bone-in beef short ribs
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 bay leaves
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 1 pound pappardelle pasta
- Fresh parsley, chopped for garnish
- Grated Parmesan cheese for serving
Instructions
- Prepare the Short Ribs: Pat the short ribs dry with paper towels and season generously with salt and pepper.
- Sear the Short Ribs: Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Transfer the seared short ribs to a plate and set aside.
- Sauté the Vegetables: Add the chopped onion, carrots, and celery to the Dutch oven and cook over medium heat until softened, about 8-10 minutes, stirring occasionally and scraping up any browned bits from the bottom of the pot.
- Add Garlic: Add the minced garlic and cook for another minute until fragrant.
- Deglaze the Pot: Pour in the red wine and bring to a simmer, scraping up any remaining browned bits from the bottom of the pot. Let the wine reduce by half, about 5-7 minutes.
- Add Tomatoes and Broth: Stir in the crushed tomatoes, tomato sauce, tomato paste, and beef broth.
- Add Seasonings: Add the bay leaves, oregano, and thyme. Season with salt and pepper to taste.
- Return Short Ribs: Return the seared short ribs to the Dutch oven, nestling them into the sauce. The liquid should almost cover the ribs; add more beef broth if needed.
- Bring to a Simmer: Bring the sauce to a simmer, then cover the Dutch oven and transfer it to a preheated oven at 325°F (160°C).
- Braise: Braise in the oven for 3-4 hours, or until the short ribs are fork-tender and easily pull away from the bone. Check on them occasionally to make sure the sauce isn't drying out; add a little more beef broth if needed.
- Shred the Short Ribs: Remove the Dutch oven from the oven and let it cool slightly. Remove the short ribs from the sauce and shred the meat with two forks. Discard the bones and any excess fat.
- Simmer the Ragu: Return the shredded short rib meat to the sauce in the Dutch oven. Bring the ragu to a gentle simmer over medium heat and cook for another 30 minutes, allowing the flavors to meld together.
- Cook the Pasta: While the ragu is simmering, cook the pappardelle pasta according to package directions until al dente.
- Combine and Serve: Drain the pasta and add it to the Dutch oven with the ragu. Toss to coat.
- Garnish and Serve: Serve immediately, garnished with fresh parsley and grated Parmesan cheese.
Notes
For a richer flavor, consider adding a Parmesan rind to the ragu during the simmering process (remember to remove it before serving). The ragu can be made 2-3 days in advance and stored in the refrigerator or frozen for up to 3 months. To elevate the dish, try adding sautéed mushrooms or a splash of balsamic vinegar at the end of cooking. Always taste and adjust seasonings before serving to ensure the perfect balance of flavors.