Ah, Dutch Oven Short Rib Ragu with Pappardelle—this dish has become my ultimate comfort meal! Let me take you on a culinary journey that starts with a whiff of braised goodness and ends with a plate of luscious pasta that hugs your taste buds like an old friend. I stumbled upon this gem several years back, sitting around a family dinner table, and it quickly transformed into a tradition. There’s something magical about the melding of rich flavors, the kind that warms your heart and fills you with joy. So buckle up and get ready to impress yourself and anyone lucky enough to taste your creation!
Let me tell you why this recipe is more than just a meal. First off, the short ribs—oh, those glorious hunks of meat—become so incredibly tender they practically dissolve in your mouth! And let’s not ignore that rich ragu sauce. With layers of flavor that dance together, it’s no wonder you’ll find yourself going back for second and third helpings!
The slow, simmered magic transforms basic ingredients into exquisite comfort food. You’ve got the sweetness of caramelized vegetables balancing out savory elements, and that touch of heavy cream rounds it off perfectly. This dish is practically begging to be served with a glass of red wine and maybe a loaf of crusty bread to soak up every last drop. You’ll feel like a gourmet chef, yet the recipe is straightforward enough that you won’t spend your whole day in the kitchen. Now, how’s that for a win-win?
Boneless Short Ribs (3-4 pounds): Aim for good quality because, trust me, this is the star! Trim off any excess fat to keep things from getting greasy—nobody likes a slick sauce.
Onion (1 large): Diced finely, this will become the aromatic foundation of your ragu.
Celery (1 rib): Diced too. It adds that lovely crunch and depth.
Carrot (1 large): Diced for some sweetness. It’s like adding a little sunshine to your sauce!
Garlic (2 cloves): Smack ‘em around a bit and throw them in—garlic is life.
Tomato Paste (1/4 cup): This will deepen the flavor. It’s like putting on some designer shoes before heading out!
Worcestershire Sauce (1 tablespoon): Just the right kick; it’s that secret ingredient you didn’t know you needed.
Crushed Tomatoes (15 ounces): This is where we build our sauce. Opt for quality canned tomatoes for richness.
Chicken Broth (3 cups): Homemade is always best, but the store-bought stuff works too—just aim for low sodium.
Heavy Cream (1/3 cup): This adds that luxurious, dreamy finish. Seriously, don’t skip it!
Parmesan Cheese (1/2 cup): Grated, of course. It melts beautifully into the sauce, creating cheesy goodness.
Pappardelle Pasta (10 ounces): These wide ribbons are perfect for catching all that delicious sauce. If you're unable to find it, fettuccine is a fine substitute.
Prep the Ribs: Start by patting the short ribs dry. Drizzle them with salt and pepper on both sides. Trust me; seasoning is crucial.
Sear the Meat: Heat up your Dutch oven over medium-high and add 2 tablespoons of olive oil. When it's hot, sear the short ribs in batches, about 4-5 minutes per side until they’re beautifully browned. Transfer those to a plate and just look at them; isn’t it glorious?
Sauté the Veggies: Now lower the heat to medium-low. Toss in your onion, celery, and carrot. Cook them for about 15 minutes until they’re soft and starting to caramelize, turning your kitchen into an aromatic wonderland.
Add Garlic and Tomato Paste: Staring at all that potential, throw in the smashed garlic, tomato paste, and Worcestershire sauce. Cook for a minute, stirring to combine. Seriously, this is where the magic begins.
Build the Sauce: Add in the crushed tomatoes and chicken broth, then gently reintroduce the browned ribs with all their juices back to the pot.
Simmer Time: Bring it to a boil over high heat. Once bubbling, reduce the heat to low, cover it, and let it simmer for 2.5 to 3 hours. After about 40 minutes, keep an eye on it, stirring occasionally so the sauce doesn't burn.
Cook the Pasta: When the meat is tender, bring a pot of salted water to a boil and cook your pappardelle according to the package instructions. Drain but reserve a cup of that glorious pasta water.
Final Touches: Now, mix in the heavy cream and grated Parmesan into your ragu. The sauce should be rich and inviting. If it's too thick, splash in some of that reserved pasta water. Toss in the cooked pasta and make sure every strand is coated in that heavenly sauce.
Serve and Enjoy: Let it simmer for one more minute, then turn off the heat and marvel at your creation!
To experience this ragu in all its glory, serve it hot in shallow bowls. Garnish with a sprinkle of fresh parsley if you’re feeling fancy, and don’t forget a mountain of freshly grated Parmesan on top. Pair your dish with a full-bodied red wine—something like a Chianti—or a lovely homemade garlic bread for scooping up all those wonderful flavors. And for dessert, perhaps a simple panna cotta to keep the Italian theme alive!
Got leftovers? First off, you’re lucky! If you happen to have some ragu left, it stores beautifully in the refrigerator for 3-4 days. Just let it cool down before transferring it to an airtight container. If you’d rather stash it for a rainy day, feel free to freeze it. Portion it out and freeze in individual containers for easy reheating—just make sure to use it within three months for best quality.
Feeling adventurous? Swap the short ribs for chuck roast, or add some mushrooms for an umami twist. Add spinach or kale right before serving for a fresh touch. Experiment with fresh herbs like basil or thyme for a different flavor profile. The beauty of cooking is making it your own!
Cooking this dish isn't just about the food; it's about building memories and sharing love around the table. As you serve this ragu, picture all the smiles and happy noises it will bring. So, gather your loved ones, dig into this comforting plate, and allow yourself to truly savor the experience. Can't wait to hear how yours turns out—let's create some delicious magic together!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I'm the heart behind Recipes Rewind, sharing nostalgic comfort dishes along with the modern, viral recipes everyone’s talking about. I create food for real women who want warmth, fun, and zero-pressure cooking — a mix of old memories and new favorites. I'm here to remind you that cooking can be cozy, fun, and sometimes ridiculous… in the best way.
