Dutch Oven Short Rib Ragu With Pappardelle
Dutch Oven Short Rib Ragu With Pappardelle pairs tender slow-braised beef with tomato, cream, Parmesan, and wide ribbons of pasta. It is a cozy comfort food dinner that works well for family meals, make-ahead cooking, and relaxed weekend serving.
Equipment
- Dutch oven
- Tongs
- Wooden spoon
- Large pasta pot
- Colander
Ingredients
- 3-4 pounds boneless short ribs excess fat trimmed
- 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
Instructions
- Trim excess fat from the short ribs and season the beef with salt and pepper.
- Heat a Dutch oven over medium-high heat and brown the short ribs on all sides in batches.
- Remove the beef and cook the onion, celery, and carrot until softened and lightly golden.
- Stir in the smashed garlic, tomato paste, and Worcestershire sauce and cook for 1 to 2 minutes.
- Add crushed tomatoes and chicken broth, then return the short ribs to the Dutch oven.
- Cover and simmer gently for about 2 1/2 to 3 hours, or until the beef is fork-tender.
- Shred the beef, return it to the sauce, and stir in heavy cream and grated Parmesan.
- Cook the pappardelle until al dente, reserving some pasta water before draining.
- Toss the pappardelle with the ragu, loosening with pasta water as needed, and serve warm.
Notes
Storage: Store cooled ragu and pasta separately in airtight containers in the refrigerator for up to 4 days.
Freezing: Freeze the ragu without pasta for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm the sauce gently on the stove with a splash of broth until hot. Reheat pasta separately when possible.
Expert Tips: Brown the short ribs in batches and keep the braise at a low simmer so the beef becomes tender without drying out.
Sauce Tips: Skim excess fat before adding cream and Parmesan if the sauce looks oily after braising.
Variations: Use beef broth for a deeper sauce, add mushrooms with the vegetables, or stir in red pepper flakes for light heat.