Description
This Dutch Oven Short Rib Ragu with Pappardelle recipe is a cozy embrace on a plate, bringing rich flavors and tender beef to your dinner table.
Ingredients
Scale
- 3 pounds Short Ribs (Substitute with chuck roast if necessary)
- 28 ounces Canned or Fresh Tomatoes (Use crushed tomatoes for smoother texture)
- 2 medium Yellow Onions (May substitute with shallots)
- 4 cloves Garlic (Fresh cloves are ideal, but minced garlic can be used)
- 2 medium Carrots (Optional for a simpler ragu)
- 2 stalks Celery (Optional for a simpler ragu)
- 1 cup Red Wine (Substitute with beef broth for non-alcoholic version)
- 2 cups Beef Broth (Use low-sodium to control salt levels)
- 2 leaves Bay Leaves (Remove before serving)
- 1 bunch Fresh Herbs (like thyme or parsley) (Parsley can substitute for fresh herbs at the end)
- 12 ounces Pappardelle Pasta (Alternately, wide egg noodles can be used)
- 1 cup Grated Parmesan Cheese (Pecorino Romano can be a suitable alternative)
Instructions
- Sear the Short Ribs: Begin by heating your Dutch oven over medium-high heat. Sear the short ribs on all sides until they are nicely browned, which should take about 8-10 minutes.
- Sauté the Vegetables: Remove the short ribs from the pot, then add onions, carrots, celery, and garlic. Sauté for about 5 minutes until softened.
- Deglaze the Pot: Pour in the red wine, scraping the bottom to lift flavorful bits. Allow it to simmer for about 3-5 minutes.
- Build the Ragu: Add the short ribs back, along with tomatoes, beef broth, bay leaves, and fresh herbs. Stir and bring to a gentle simmer.
- Slow Cook: Cover and reduce heat to low. Cook for 2-3 hours until the short ribs are tender.
- Cook the Pappardelle: In the last 20 minutes, prepare the pappardelle according to package instructions.
- Serve with Love: Strain the cooked pappardelle and toss with the ragu. Serve garnished with grated Parmesan cheese.
Notes
- This dish is perfect for a cozy night in.
- Feel free to adjust the seasoning to your taste.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braised
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 100 mg
Keywords: Dutch Oven Short Rib, Short Rib Ragu, Pappardelle Recipe, Comfort Food