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Dutch Oven Short Rib Ragu: Indulgent Pappardelle Delight

Dutch Oven Short Rib Ragu with Pappardelle
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A rich and savory Dutch Oven Short Rib Ragu served over tender pappardelle.

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 stock
  • 1 can (14 oz) diced tomatoes
  • 2 bay leaves
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 pound pappardelle pasta
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Season the short ribs with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat and sear the short ribs until browned on all sides. Remove and set aside.
  2. Add onions, carrots, and celery to the pot and sauté until softened. Stir in garlic and cook for another minute.
  3. Deglaze the pot with red wine, scraping up any browned bits. Add the beef stock, diced tomatoes, bay leaves, thyme, and rosemary. Return the short ribs to the pot.
  4. Bring the mixture to a simmer, then cover and transfer to a preheated oven at 325°F. Cook for 2.5 to 3 hours, until the meat is tender.
  5. Remove the short ribs, shred the meat, and discard bones. Return the meat to the sauce and simmer on the stovetop while boiling pappardelle according to package instructions.
  6. Serve the ragu over the pappardelle pasta.

Notes

  • For extra depth, let the ragu sit overnight in the refrigerator before reheating.
  • Try adding a pinch of red pepper flakes for a bit of heat.

Nutrition

Find it online: https://www.prepinmin.com/dutch-oven-short-rib-ragu-indulgent-pappardelle-delight/