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Dutch Oven Short Rib Ragu: Indulgent Comfort with Pappardelle

Dutch Oven Short Rib Ragu with Pappardelle
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Indulge in the rich and savory flavors of Dutch Oven Short Rib Ragu served over pappardelle. This comforting dish is perfect for special occasions or any day you crave a hearty meal.

Ingredients

Scale
  • 3 pounds short ribs
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 1 can (28 ounces) crushed tomatoes
  • 2 cups beef broth
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary
  • 1 pound pappardelle pasta
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a Dutch oven over medium-high heat. Season short ribs with salt and pepper and sear them until browned on all sides. Remove and set aside.
  2. Add onion, carrots, and celery to the pot, cooking until softened. Stir in garlic and cook for an additional minute.
  3. Pour in red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and reduce for about 5 minutes.
  4. Add crushed tomatoes, beef broth, thyme, and rosemary. Return short ribs to the pot.
  5. Cover and cook in a preheated oven at 325°F (160°C) for 3 hours or until meat is tender.
  6. Once finished, remove short ribs, shred the meat and discard bones. Return meat to the sauce.
  7. Meanwhile, cook pappardelle according to package instructions. Drain and serve with the ragu.

Notes

  • For extra richness, add a tablespoon of balsamic vinegar to the ragu.
  • Feel free to substitute other pasta shapes if pappardelle is unavailable.

Nutrition

Keywords: Dutch Oven, Short Rib, Ragu, Pappardelle

Find it online: https://cookishlove.com/dutch-oven-short-rib-ragu-indulgent-comfort-with-pappardelle/