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Dutch Oven Short Rib Ragu: Indulgent Comfort with Pappardelle

Dutch Oven Short Rib Ragu with Pappardelle
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A rich and hearty Dutch oven short rib ragu served over pappardelle pasta, perfect for a cozy meal.

Ingredients

Scale
  • 2 pounds short ribs
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 2 cups beef broth
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • salt to taste
  • pepper to taste
  • 1 pound pappardelle pasta
  • fresh parsley for garnish

Instructions

  1. Heat olive oil in a Dutch oven over medium-high heat. Season short ribs with salt and pepper, then brown them 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 another minute.
  3. Pour in red wine, scraping up any bits stuck to the pot, and let it reduce by half.
  4. Add back the short ribs along with broth, crushed tomatoes, tomato paste, oregano, and thyme. Bring to a simmer.
  5. Cover and place in the oven at 300°F for 3 hours or until the meat is tender.
  6. Remove ribs from the pot and shred the meat, discarding bones.
  7. Cook pappardelle according to package instructions, then drain and toss with the ragu before serving.
  8. Garnish with fresh parsley and enjoy!

Notes

  • This ragu tastes even better the next day!
  • Serve with grated Parmesan cheese on top.

Nutrition

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