Dutch Oven Short Rib Ragu with Pappardelle
A hearty and flavorful Italian-inspired dish featuring tender short ribs in a rich tomato sauce served over pappardelle pasta.
Ingredients
Meat
- 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
Instructions
- Season short ribs with salt and pepper. Brown in hot Dutch oven, then set aside.
- Sauté vegetables until soft, then add garlic, tomato paste, and Worcestershire sauce. Cook briefly.
- Add crushed tomatoes, chicken broth, and browned meat. Simmer covered for 2.5-3 hours until tender.
- Cook pappardelle separately until al dente, then drain, reserving some pasta water.
- Stir heavy cream and Parmesan into sauce, then combine with pasta. Loosen with reserved water if needed. Serve.
Notes
Stir the sauce frequently after 40 minutes to prevent burning and add water if it reduces too much.