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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 flavorful Dutch oven short rib ragu served over pappardelle pasta, perfect for a comforting meal.

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
  • 1 can (14 ounces) crushed tomatoes
  • 2 cups beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound pappardelle pasta
  • 1/4 cup fresh parsley, chopped

Instructions

  1. In a Dutch oven, heat olive oil over medium-high heat. Brown the short ribs on all sides.
  2. Add onion, carrots, celery, and garlic. Sauté until vegetables are softened.
  3. Pour in red wine and scrape the bottom of the pot to deglaze.
  4. Add crushed tomatoes, beef broth, thyme, salt, and pepper. Stir to combine.
  5. Bring to a simmer, then cover and cook on low heat for 3 hours.
  6. Remove ribs, shred the meat, and return to the sauce.
  7. Cook pappardelle according to package instructions. Serve ragu over pasta and garnish with parsley.

Notes

  • For extra richness, consider adding a splash of cream to the ragu before serving.
  • Pair with a nice crusty bread for dipping.

Nutrition

Keywords: Dutch Oven Short Rib Ragu, Pappardelle

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