Dutch Oven Short Rib Ragu with Pappardelle

This Italian-inspired ragu features boneless short ribs slowly braised in a Dutch oven until fall-apart tender. Finished with heavy cream and Parmesan, this velvety sauce is the ultimate Sunday comfort meal.

Table of Contents

• Ingredients for Short Rib Ragu
• Simple Step-by-Step Instructions
• Tips for Best Results
• FAQs (Frequently Asked Questions)
• Conclusion

Ingredients for Short Rib Ragu

This rich, slow-cooked recipe yields 6 servings:

The Meat

• Boneless short ribs: 3–4 lbs (trimmed)

The Soffritto & Aromatics

• Onion, Celery, Carrot: 1 large each (diced)
• Garlic: 2 cloves (smashed)
• Tomato paste: 1/4 cup
• Worcestershire sauce: 1 tbsp

The Braise

• Crushed tomatoes: 15 oz
• Chicken broth: 3 cups

The Finish

• Heavy cream: 1/3 cup
• Parmesan cheese: 1/2 cup (grated)
• Pappardelle pasta: 10 oz

Simple Step-by-Step Instructions

Step 1: Sear the Meat

Pat the short ribs dry and season generously with salt and pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Brown the meat in batches (4–5 minutes per side). Transfer to a plate and set aside.

Step 2: Sauté the Soffritto

Lower the heat to medium-low. Add the diced onion, celery, and carrots. Cook for 15 minutes until soft and starting to caramelize. Stir in the garlic, tomato paste, and Worcestershire sauce. Cook for 1 minute until fragrant.

Step 3: The Slow Braise

Add the crushed tomatoes and chicken broth. Return the meat and any juices to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5–3 hours until the meat is fall-apart tender. Note: Stir occasionally after the first 40 minutes to prevent burning.

Step 4: Finish and Serve

Cook the pappardelle in a separate pot. Drain, reserving 1 cup of pasta water. In the Dutch oven, stir in the heavy cream and Parmesan cheese until the sauce is velvety. Toss the cooked pasta into the ragu, adding a splash of pasta water if needed to reach your desired consistency. Cook for 1 minute and serve.

Tips for Best Results

• Don’t Rush the Veggies: Caramelizing the “Soffritto” is the key to building the base of a deep, complex sauce.
• Reduction: If your sauce hasn’t reduced enough after 3 hours, remove the lid and simmer uncovered for an extra 10–15 minutes.
• Meat Texture: If the beef still feels tough, it simply needs more time. Continue braising until it shreds easily with a fork.

FAQs (Frequently Asked Questions)

• Can I use bone-in short ribs?Yes! Bone-in ribs add even more flavor. Just be sure to remove the bones and any cartilage before stirring the meat back into the final sauce.
• How do I store and reheat leftovers?Store in an airtight container for 4–5 days. Reheat gently on the stovetop; you may need to add a splash of broth or water to loosen the sauce.
• Can I make this in a slow cooker?Absolutely. After searing the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on LOW for 7–8 hours.

Davis Janet

Short Rib Ragu with Pappardelle

This Italian-inspired ragu features boneless short ribs slowly braised in a Dutch oven until fall-apart tender. Finished with heavy cream and Parmesan, this velvety sauce is the ultimate Sunday comfort meal.

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Prep Time 20 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 50 minutes mins

Servings: 6 servings

Course: Dinner, Main Dish

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

• 3-4 lbs Boneless short ribs, trimmed (The Meat)
• 1 large Onion, diced (The Soffritto & Aromatics)
• 1 large Celery, diced (The Soffritto & Aromatics)
• 1 large Carrot, diced (The Soffritto & Aromatics)
• 2 cloves Garlic, smashed (The Soffritto & Aromatics)
• 0.25 cup Tomato paste (The Soffritto & Aromatics)
• 1 tbsp Worcestershire sauce (The Soffritto & Aromatics)
• 15 oz Crushed tomatoes (The Braise)
• 3 cups Chicken broth (The Braise)
• 0.33 cup Heavy cream (The Finish)
• 0.5 cup Parmesan cheese, grated (The Finish)
• 10 oz Pappardelle pasta (The Finish)
• 2 tbsp Olive oil (For searing)

Equipment

• Dutch oven essential for slow braising
• large pot for boiling pasta

Method

 

1. Pat the short ribs dry and season generously with salt and pepper. Heat $2text{ tbsp}$ olive oil in a Dutch oven over medium-high heat. Brown the meat in batches ($4text{–}5text{ minutes}$ per side). Transfer to a plate and set aside.
2. Lower the heat to medium-low. Add the diced onion, celery, and carrots. Cook for $15text{ minutes}$ until soft and starting to caramelize. Stir in the smashed garlic, tomato paste, and Worcestershire sauce. Cook for $1text{ minute}$ until fragrant.
3. Add the crushed tomatoes and chicken broth. Return the meat and any juices to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for $2.5text{–}3text{ hours}$ until the meat is fall-apart tender. Stir occasionally after the first $40text{ minutes}$ to prevent burning.
4. Cook the pappardelle in a separate pot of salted water. Drain, reserving $1text{ cup}$ of pasta water. In the Dutch oven, shred the meat with two forks, then stir in the heavy cream and Parmesan cheese until velvety. Toss the cooked pasta into the ragu, adding a splash of pasta water if needed to reach desired consistency. Cook for $1text{ minute}$ and serve.

Notes

Caramelizing the soffritto (onion, celery, carrot) is key to a deep, complex sauce. If the beef still feels tough after $3text{ hours}$, continue braising until it shreds easily. If the sauce is too thin, simmer uncovered for $10text{–}15text{ minutes}$ at the end. Bone-in short ribs can be used for extra flavor; just remove bones before serving.

Conclusion

This Short Rib Ragu is a labor of love that rewards you with restaurant-quality flavor. It’s the perfect dish for a cozy weekend dinner with family or friends.

Would you like me to find a recipe for a classic Tiramisu or an Apple Sponge Cake to serve for dessert?