Print

Dutch Oven Short Rib Ragu: Indulge in Comfort with Pappardelle

Dutch Oven Short Rib Ragu with Pappardelle
Print Recipe

A rich and hearty Italian dish featuring tender short ribs slow-cooked in a savory sauce, served over pappardelle pasta.

Ingredients

Scale
  • 2 pounds short ribs
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 2 cups beef broth
  • 1 can (14 ounces) crushed tomatoes
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • salt to taste
  • pepper to taste
  • 12 ounces pappardelle pasta
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat your Dutch oven over medium heat and add olive oil.
  2. Season short ribs with salt and pepper, then sear them in the Dutch oven until browned on all sides. Remove and set aside.
  3. Add onion, carrot, celery, and garlic to the pot, cooking until softened.
  4. Pour in the red wine, scraping the bottom of the pot to deglaze.
  5. Add beef broth, crushed tomatoes, bay leaves, thyme, and the seared short ribs back to the pot.
  6. Cover and let simmer on low heat for 3 hours, or until the meat is tender.
  7. Remove the short ribs, shred the meat, and return it to the sauce.
  8. Cook pappardelle according to package instructions, then toss with the ragu before serving.
  9. Top with grated Parmesan cheese and serve hot.

Notes

  • For extra depth of flavor, consider adding a splash of balsamic vinegar.
  • Pair with a glass of red wine for a complete meal.

Nutrition

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

Find it online: https://simplyyumrecipes.net/dutch-oven-short-rib-ragu-indulge-in-comfort-with-pappardelle/