As the sun dips below the horizon, a warm, savory aroma fills the air, instantly transporting me to a rustic Italian kitchen. Today, I’m excited to share my recipe for Dutch Oven Short Rib Ragu with Pappardelle, a comforting dish that evokes cozy family dinners and laughter around the table. The beauty of this recipe lies in its simplicity: slow-braised short ribs meld beautifully into a rich, hearty sauce that perfectly clings to the luscious pappardelle pasta. Not only is it a delight to prepare, but it also serves as a crowd-pleaser—perfect for gatherings or a special dinner at home. Plus, the leftovers are freezer-friendly, making your future self incredibly grateful! Are you ready to embrace the warmth and flavor of this Italian classic?

Why is This Ragu Recipe Unforgettable?

Comforting, hearty dish: This Dutch Oven Short Rib Ragu is the ultimate comfort food, providing warmth and satisfaction with every bite.
Layered flavors: The combination of slow-braised short ribs and rich tomatoes creates a deeply savory sauce that you’ll crave again and again.
Versatile meal: Pair this ragu with pappardelle, or try over mash for a delightful twist—perfect for any occasion!
Easy prep: With simple ingredients and a straightforward method, this recipe is approachable for home cooks of all levels, allowing you to impress without the stress.
Make-ahead delight: This ragu stores beautifully, making it a perfect candidate for meal prepping. Enjoy it fresh or defrost leftovers for an easy weeknight dinner, just like our Cucumber Salad Crab or Tenderloin Dijon Cream when you need a quick side!

Dutch Oven Short Rib Ragu Ingredients

Dive into making this hearty and comforting dish!

For the Ragu

Boneless Short Ribs – Use boneless for less fat and easier trimming.
Onion – A large diced onion adds the perfect base flavor with natural sweetness.
Celery – Diced to provide aromatic depth, enhancing the overall flavor profile.
Carrot – Diced for a touch of natural sweetness, balancing the savory elements.
Garlic – Smashed to enhance flavor subtly without overwhelming the dish.
Tomato Paste – This rich ingredient contributes to a beautiful color and deep flavor; no substitute needed unless using crushed tomatoes.
Worcestershire Sauce – Essential for adding layers of umami complexity to your ragu.
Crushed Tomatoes – The heart of the sauce; for a different texture, diced tomatoes can be substituted.
Chicken Broth – A homemade broth is recommended for a richer braising liquid.
Heavy Cream – Adds a luxurious creaminess; can be omitted for a lighter finish.
Parmesan Cheese – Freshly grated offers the best flavor enhancement.
Pappardelle Pasta – The wide noodles are ideal for holding the hearty sauce; substitute with other large pasta shapes like rigatoni if necessary.

This Dutch Oven Short Rib Ragu with Pappardelle is sure to warm your heart and fill your home with irresistible aromas! Enjoy the process of creating this comforting, homemade dish.

Step‑by‑Step Instructions for Dutch Oven Short Rib Ragu with Pappardelle

Step 1: Prepare Meat
Pat the boneless short ribs dry with paper towels to ensure a good sear. Trim any excess fat, then generously season the ribs with salt and pepper, allowing the flavors to penetrate the meat. This bonus step sets the foundation for a delicious Dutch Oven Short Rib Ragu, enhancing each bite.

Step 2: Brown Meat
Heat a couple of tablespoons of olive oil in your Dutch oven over medium-high heat. In batches, add the seasoned short ribs, browning them for about 4-5 minutes on each side until they’re deeply seared and golden. Once browned, set the ribs aside on a plate, allowing the fond to develop in the pot for flavor.

Step 3: Cook Vegetables
Reduce the heat to medium-low, then add diced onion, celery, and carrot to the Dutch oven. Sauté these aromatic vegetables for approximately 15 minutes, stirring occasionally, until they are softened and slightly caramelized. This step builds the base flavor for the ragu that will envelop your pasta.

Step 4: Flavor Development
Toss in the smashed garlic, tomato paste, and Worcestershire sauce, stirring to combine everything. Let this mixture cook for 1 minute, allowing the aroma of garlic to develop and infuse the vegetables, creating a robust flavor profile that enhances the Dutch Oven Short Rib Ragu.

Step 5: Combine Ingredients
Add the crushed tomatoes and chicken broth to the Dutch oven, stirring well to incorporate all the ingredients. Bring the mixture to a gentle boil, then return the browned short ribs to the pot. This stage introduces the meat back into the saucy goodness, preparing to marry flavors beautifully.

Step 6: Simmer
Lower the heat, cover the Dutch oven, and let it simmer gently for 2.5 to 3 hours. Check every so often, stirring to prevent sticking and adjusting the heat if necessary. The meat should become tender and easy to pull apart, showcasing the magic of slow cooking in your Dutch Oven Short Rib Ragu.

Step 7: Cook Pasta
As the ragu nears completion, bring a pot of salted water to boil. Cook the pappardelle pasta according to package instructions, typically around 5-8 minutes until al dente. Reserve 1 cup of the pasta water before draining, which will help adjust the sauce consistency later on.

Step 8: Finish Sauce
With the ragu fully developed, stir in the heavy cream and freshly grated Parmesan cheese, mixing thoroughly to create a rich, creamy texture. Add the cooked pappardelle to the pot, tossing gently; if the sauce feels too thick, incorporate a little reserved pasta water until it reaches the desired consistency.

Dutch Oven Short Rib Ragu Variations

Feel free to let your creativity shine as you explore these variations that will make this dish uniquely yours!

Different Beef Cuts: Swap short ribs for chuck roast for a different, yet equally delicious texture and flavor.
Experimenting with cuts allows you to explore the nuances of beef while still enjoying a comforting ragu.
Creamy Twist: Increase the heavy cream for a richer finish or substitute with cream cheese for a delightful flavor twist.
Embrace the creaminess that adds depth while playing with the elements of flavor!
Spicy Kick: Add red pepper flakes or diced jalapeños to the sauce for a delightful heat that warms your soul.
Your ragu will transform into a magnificent dish with layers of flavor—perfect for those who adore a bit of spice!
Vegetarian Option: Use portobello mushrooms instead of meat, slow-cooking them in the same rich sauce for depth and umami flavor.
Opting for this variation allows everyone to share in the hearty goodness, no matter their dietary preferences.
Herbaceous Delight: Enhance the ragu by adding finely chopped fresh herbs like rosemary, thyme, or even basil during the last stages of cooking.
Fresh herbs elevate flavors and add a vibrant touch to this cozy dish, bringing brightness to every bite.
Pasta Variety: Switch up the pappardelle for a different shape, like rigatoni or even gnocchi, for a fun textural experience.
Varying your pasta allows you to keep the dish exciting and adaptable to what you have on hand.
Wine Infusion: Incorporate a splash of red wine while the sauce simmers for added depth of flavor and complexity.
This simple addition takes your ragu from ordinary to extraordinary, adding gourmet flair to your home-cooked meal!
Flavorful Broth: Consider using beef broth instead of chicken broth for a deeper, more robust flavor throughout your ragu.
Choose your stock wisely, as it’s a fundamental ingredient that sets the stage for the rich taste to come!

As you venture into these fun variations, remember to always keep the essence of the Dutch Oven Short Rib Ragu alive while customizing it to your taste. Happy cooking!

How to Store and Freeze Dutch Oven Short Rib Ragu

Fridge: Store cooled Dutch Oven Short Rib Ragu in airtight containers for up to 4-5 days. Reheat on the stovetop over low heat, adding a splash of broth if necessary.

Freezer: Freeze the ragu without pasta in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop.

Reheating: Gently reheat the ragu on the stovetop, stirring occasionally, until warmed through. If the ragu thickens, add a bit of reserved pasta water or broth to adjust the consistency.

Make-Ahead Tip: This dish is perfect for meal prepping; prepare it in advance for a cozy weeknight dinner that’s ready to enjoy!

Expert Tips for Dutch Oven Short Rib Ragu

Sear Thoroughly: Ensure you brown the short ribs evenly, as this step adds unbeatable depth to your Dutch Oven Short Rib Ragu. Don’t rush it!
Don’t Rush the Vegetables: Take your time cooking the onion, celery, and carrot; their sweetness builds the essential flavor base.
Adjust Thickness: Keep an eye on the sauce’s consistency; stir frequently as it simmers to prevent sticking and burning.
Flavor Check: Taste the ragu towards the end; adjust seasoning as needed for a balanced flavor that enhances the overall dish.
Creamy Finish: If you’re looking for more richness, feel free to add extra heavy cream at the end for a luxurious touch!

What to Serve with Dutch Oven Short Rib Ragu with Pappardelle

As you savor the rich and luscious flavors of this comforting dish, think of delightful accompaniments that can enhance your dining experience.

Garlic Bread: Warm, buttery garlic bread is perfect for mopping up the creamy ragu, adding a satisfying crunch to each bite. The aromatic flavors also resonate wonderfully with the dish’s depth.
Caesar Salad: A classic Caesar salad, with its crisp romaine, creamy dressing, and savory Parmesan, provides a refreshing balance to the hearty ragu, adding brightness to your meal.
Roasted Vegetables: Seasoned roasted vegetables, such as carrots, zucchini, and bell peppers, offer a colorful and nutritious contrast, bringing both texture and a touch of sweetness to the table.
Polenta: Creamy polenta served alongside or underneath the ragu creates an indulgent experience, bringing a velvety texture that perfectly complements the meat.
Red Wine: A glass of full-bodied red wine pairs beautifully, enhancing the rich flavors of the ragu. Look for a Chianti or a Cabernet Sauvignon for the best match.
Tiramisu: For dessert, a luscious tiramisu offers a delightful ending to your meal. Its creamy coffee-infused layers are a wonderful way to round off the hearty flavors of the ragu.

Let the Dutch Oven Short Rib Ragu with Pappardelle shine, knowing it’s accompanied by flavors that will create a memorable dining experience!

Make Ahead Options

This Dutch Oven Short Rib Ragu with Pappardelle is perfect for meal prep enthusiasts! You can prepare the ragu up to 3 days in advance by following these steps: After simmering the sauce, allow it to cool completely, then transfer it into an airtight container and refrigerate. To maintain quality, avoid cooking the pappardelle until just before serving. When you’re ready to enjoy, simply reheat the ragu on the stovetop over low heat, stirring occasionally, until it’s warmed through. Cook the pappardelle according to package instructions, toss it with the ragu, and you’ll have a comforting, restaurant-quality meal ready to enjoy with minimal effort!

Dutch Oven Short Rib Ragu with Pappardelle Recipe FAQs

What type of short ribs should I use for this recipe?
I recommend using boneless short ribs for a leaner and more manageable dish, but bone-in can also add depth of flavor if you prefer. Just ensure they are well-trimmed for the best results.

How should I store leftovers of Dutch Oven Short Rib Ragu?
Cool the ragu to room temperature and transfer it to airtight containers. You can refrigerate it for up to 4-5 days. When ready to eat, simply reheat it on the stovetop over low heat, adding a splash of chicken broth as needed to revive its creamy texture.

Can I freeze this ragu, and how do I do it?
Absolutely! Allow the ragu to cool, then portion it into freezer-safe airtight containers or plastic freezer bags. It can stay in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator and reheat gently on the stovetop. Add reserved pasta water or broth for consistency if needed.

What if the ragu is too thick?
If you find that your ragu has thickened too much during cooking or reheating, simply stir in small amounts of reserved pasta water or chicken broth until the sauce reaches your desired consistency. This is a common adjustment, and it keeps everything velvety!

Is this recipe suitable for gluten-free diets?
To make this Dutch Oven Short Rib Ragu gluten-free, simply substitute traditional pappardelle pasta with a gluten-free pasta option. Check the ingredients in your sauces and broth to ensure they are gluten-free as well.

How can I enhance the flavor of the ragu?
For a deeper flavor profile, consider adding additional fresh herbs like thyme or bay leaves during the simmering process. You can also deglaze the pan with a splash of red wine after browning the ribs for enhanced complexity. Just remember to allow the alcohol to cook off before adding the rest of your ingredients.