Mouthwatering Comfort in a Pot

Ever had a dish so rich and savory it feels like a warm hug after a long day? Dutch Oven Short Rib Ragu with Pappardelle is that dish! This recipe transforms succulent short ribs into a fall-apart tender sauce, served over luscious pappardelle pasta — what’s not to love? It’s like bringing a little taste of Italy to your kitchen, minus the plane ticket!

Why Make This Recipe

Seriously, why not? Here are a few reasons this dish should hit your dinner table ASAP:

Easy Cleanup: One pot, folks. That’s right—your Dutch oven does all the work, while you kick back and relax. No one likes doing the dishes after a gourmet meal, am I right?
Crowd-Pleaser: Whether it’s family dinner or impressing your besties, everyone will be talking about your culinary prowess. You might just earn a reputation as the chef of the group!
Affordable Indulgence: Comfort food doesn’t have to break the bank. With budget-friendly ingredients, you get a five-star meal without costing an arm and a leg.

Ingredients You Don’t Need Fancy Stuff — Just These Basics!

3-4 pounds boneless short ribs (trim excess fat)
1 large onion (diced)
1 rib celery (diced)
1 large carrot (diced)
2 cloves garlic (smashed)
1/4 cup tomato paste
1 tablespoon Worcestershire sauce
15 ounces crushed tomatoes
3 cups chicken broth
1/3 cup heavy cream
1/2 cup Parmesan cheese (grated)
10 ounces pappardelle pasta

Directions

Ready to dive into some culinary magic? Let’s make this!

Prep the Ribs: Pat dry the boneless short ribs, trim off any excess fat, and season generously with salt and pepper on both sides.
Sear the Meat: Preheat a Dutch oven over medium-high heat and add 2 tablespoons of olive oil. Brown the meat in two batches for about 4-5 minutes on each side until nicely browned. Transfer to a plate and set aside.
Cook the Veggies: Lower the heat to medium-low. Add the diced onion, celery, and carrots. Cook for about 15 minutes, stirring until soft and caramelized.
Add Flavor: Toss in the smashed garlic, tomato paste, and Worcestershire sauce, and stir for about a minute until fragrant.
Combine Everything: Add the crushed tomatoes and chicken broth. Stir, then return the browned short ribs to the pot.
Simmer to Perfection: Increase heat to high and bring to a boil. Once boiling, reduce heat to low, cover, and let it simmer for 2 ½ to 3 hours. Pro tip: After 40 minutes, stir occasionally to prevent burning!
Cook the Pasta: When the meat is tender, boil a separate pot of water and cook the pappardelle according to package instructions. Drain, reserving 1 cup of the pasta water.
Finish the Sauce: Once the short ribs are fully cooked, stir in the heavy cream and grated Parmesan cheese until well combined.
Toss it Together: Add the cooked pasta to the ragu and toss until coated. If it’s too thick, add a splash of reserved pasta water for that silky finish. Cook for 1 more minute to meld the flavors.
Serve It Up: Turn off the heat and serve that warm bowl of deliciousness!

How to Serve Dutch Oven Short Rib Ragu with Pappardelle

Serving this dish is where the magic happens! Imagine a big, steaming bowl of deep, rich red ragu clinging lovingly to your wide pappardelle. You can top it with an extra sprinkle of parmesan and a few fresh herbs like parsley for a pop of color. The aroma? Pure heaven! Pair with a crisp green salad or some garlic bread to add a nice crunch and make this a truly satisfying meal.

How to Store Dutch Oven Short Rib Ragu with Pappardelle

Leftovers? Yes, please! You can keep this delicious ragu in the fridge for about 4-5 days. Just make sure it’s stored in an airtight container. You can also freeze it for up to 3 months. For reheating, just simmer on the stove or pop it in the microwave until heated through. And tip: it tastes even better the next day as the flavors continue to meld. Score! 😋

Tips to Make Dutch Oven Short Rib Ragu with Pappardelle

Timing is Key: Don’t rush the simmer! Let those flavors develop over at least 2 hours for maximum yumminess.
Ingredient Swaps: You can swap short ribs for chuck roast if it’s easier to find. Still delish!
Texture Tip: Shred the short ribs before serving for a casual, fork-tender experience that melds with the pasta.
Add an Extra Kick: A splash of red wine can elevate the flavor profile. Just be sure to let it cook down a bit.
Vegetarian Option: Swap the meat for hearty mushrooms and keep the same base, just adjust cooking time. You’ll wow the non-meat-eaters in your life!

Variation

Want to mix it up? Try adding herbs like thyme or rosemary for a different flavor profile. Or if you’re feeling adventurous, toss in some mushrooms for an earthy twist. You could even turn it vegan by sticking to mushrooms and veggie broth. Who doesn’t love options?

FAQs

Can I make this ragu ahead of time? Absolutely! It actually tastes better the next day as the flavors meld. Just keep it in the fridge and reheat when you’re ready to serve.
Can I use a different pasta? Sure thing! While pappardelle is perfect, feel free to swap for fettuccine or tagliatelle if you prefer a different shape.
Is it okay to freeze leftovers? Yes! Just store in a freezer-safe container, and it’ll keep for around three months. When ready, reheat gently on the stove or in the microwave.

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