Description
This Dutch Oven Short Rib Ragu with Pappardelle is a hearty, slow-cooked Italian-inspired dish featuring tender beef short ribs simmered in a rich tomato and red wine sauce, served over wide, silky pappardelle noodles. The deeply flavorful ragu is developed through browning, sautéing, and slow oven cooking, resulting in melt-in-your-mouth meat and a robust sauce perfect for a comforting meal.
Ingredients
Scale
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
- Brown the Short Ribs: Heat the olive oil in a large Dutch oven over medium-high heat. Season the short ribs generously with salt and pepper, then add them to the pot. Brown the ribs on all sides, about 4–5 minutes per side, to develop a deep crust. Remove the ribs and set aside.
- Sauté the Vegetables: In the same Dutch oven, add the chopped onion, carrots, and celery. Sauté the vegetables for about 5–7 minutes until softened and fragrant. Add the minced garlic and cook for an additional minute to release its aroma.
- Deglaze and Build the Ragu: Pour in the red wine, scraping the browned bits from the bottom of the pot to incorporate all the flavor. Bring the wine to a simmer and reduce by half, roughly 5–7 minutes. Stir in crushed tomatoes, beef broth, tomato paste, dried thyme, dried oregano, bay leaf, and return the browned short ribs into the pot. Bring everything to a gentle simmer.
- Slow Cook the Ragu: Cover the Dutch oven and place it in a preheated oven at 325°F (165°C). Cook for 2 to 2.5 hours until the short ribs are tender and can be easily shredded with a fork.
- Prepare the Pappardelle: About 15 minutes before the ragu is done, cook the pappardelle pasta according to the package instructions in a large pot of salted boiling water. Once cooked al dente, drain and set aside.
- Finish the Ragu: Remove the short ribs from the pot and shred the meat, discarding bones and any excess fat. Return the shredded meat to the sauce and stir well to combine. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Toss the cooked pappardelle pasta with the ragu in the Dutch oven or plate the pasta and ladle the ragu on top. Garnish with freshly chopped parsley and grated Parmesan cheese before serving.
Notes
- For best flavor, use a good quality dry red wine such as Chianti or Cabernet Sauvignon.
- Be sure to brown the short ribs well to develop a deep, rich flavor in the sauce.
- If you don’t have a Dutch oven, use any heavy oven-safe pot with a lid.
- Leftovers reheat beautifully and the flavors deepen even further the next day.
- You can substitute pappardelle with wider noodles like fettuccine or tagliatelle if preferred.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Dutch Oven Short Rib Ragu, Pappardelle Pasta, Slow Cooked Ragu, Italian Beef Ragu, Comfort Food, Hearty Pasta Sauce
