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, then brown in hot oil until browned on all sides. Set aside.
- Sauté diced onion, celery, and carrots until soft and caramelized, about 15 minutes.
- Add garlic, tomato paste, and Worcestershire sauce; cook for 1 minute.
- Add crushed tomatoes, chicken broth, and browned meat; bring to boil, then simmer covered for 2.5-3 hours until meat is tender.
- Cook pappardelle pasta until al dente, drain, and reserve 1 cup pasta water.
- Stir in heavy cream and Parmesan cheese into sauce, then toss with cooked pasta. Add reserved pasta water if needed, cook 1 minute, then serve.
Notes
Stir the sauce frequently after 40 minutes to prevent burning and add water if it reduces too much.