Dutch Oven Short Rib Ragu with Pappardelle for Cozy Nights

A comforting Dutch Oven Short Rib Ragu with Pappardelle, perfect for cozy family dinners and gatherings.

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings: 4 servings

Course: Lunch

Cuisine: Italian

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Ragu

2 pounds Boneless Short Ribs Use boneless for less fat.
1 large Onion Diced.
2 stalks Celery Diced.
1 large Carrot Diced.
4 cloves Garlic Smashed.
2 tablespoons Tomato Paste Rich ingredient for color and flavor.
2 tablespoons Worcestershire Sauce
28 ounces Crushed Tomatoes Heart of the sauce.
2 cups Chicken Broth Homemade recommended.
1 cup Heavy Cream Can be omitted for a lighter finish.
1 cup Parmesan Cheese Freshly grated.
12 ounces Pappardelle Pasta Substitute with large pasta if necessary.

Equipment

Dutch oven

Method

Step-by-Step Instructions

Pat the boneless short ribs dry and season with salt and pepper.
Heat olive oil and brown the short ribs in batches.
Sauté diced onion, celery, and carrot until softened.
Add garlic, tomato paste, and Worcestershire sauce; stir for 1 minute.
Stir in crushed tomatoes and chicken broth, return short ribs to pot.
Simmer covered for 2.5 to 3 hours, until meat is tender.
Cook pappardelle pasta according to package instructions, reserve 1 cup pasta water.
Stir in heavy cream and Parmesan cheese; add cooked pasta and toss to combine.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 60gProtein: 40gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 2000IUVitamin C: 10mgCalcium: 400mgIron: 4mg

Notes

This dish is perfect for meal prepping and freezes well without pasta.

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