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Dutch Oven Short Rib Ragu: Indulgent Comfort with Pappardelle

Dutch Oven Short Rib Ragu with Pappardelle
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An indulgent and comforting Dutch Oven Short Rib Ragu served with pappardelle for a hearty meal.

Ingredients

Scale
  • 2 pounds short ribs
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 2 cups beef broth
  • 1 can (14 ounces) crushed tomatoes
  • 1 tablespoon fresh thyme
  • 1 bay leaf
  • 1 pound pappardelle pasta
  • Salt to taste
  • Black pepper to taste
  • Parmesan cheese for serving

Instructions

  1. Heat olive oil in a Dutch oven over medium-high heat.
  2. Season short ribs with salt and pepper, then sear them until browned on all sides.
  3. Remove short ribs and set aside. In the same pot, add onions, carrots, and celery, cooking until softened.
  4. Add garlic and cook for another minute.
  5. Pour in red wine, scraping the bottom of the pot to deglaze.
  6. Add beef broth, crushed tomatoes, thyme, and bay leaf; return short ribs to the pot.
  7. Bring to a simmer, then cover and cook on low for 2.5 to 3 hours.
  8. Once cooked, shred the meat and discard bones. Stir meat back into the sauce.
  9. Meanwhile, cook pappardelle according to package instructions; drain.
  10. Serve ragu over pappardelle and top with Parmesan cheese.

Notes

  • For extra richness, add a splash of cream at the end.
  • This dish tastes even better the next day!

Nutrition

Keywords: Dutch Oven Short Rib Ragu, Pappardelle, Comfort Food

Find it online: https://weeknightrecipebox.com/dutch-oven-short-rib-ragu/