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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 with pappardelle pasta, perfect for a comforting meal.

Ingredients

Scale
  • 2 pounds short ribs
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 1 can (28 ounces) crushed tomatoes
  • 2 cups beef broth
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound pappardelle pasta

Instructions

  1. Heat olive oil in a Dutch oven over medium-high heat.
  2. Season the short ribs with salt and pepper, then brown them on all sides.
  3. Remove the ribs and add onion, carrots, celery, and garlic to the pot. Sauté until softened.
  4. Pour in red wine and scrape the bottom of the pot to deglaze.
  5. Add crushed tomatoes, beef broth, bay leaves, and oregano. Return short ribs to the pot.
  6. Bring to a simmer, cover, and reduce heat to low. Cook for 2-3 hours until meat is tender.
  7. Remove short ribs from the pot and shred the meat, discarding bones.
  8. Return the shredded meat to the pot and stir to combine.
  9. Cook pappardelle according to package instructions, then serve ragu over the pasta.

Notes

  • For extra flavor, let the ragu sit overnight and reheat before serving.
  • Garnish with parmesan cheese and fresh herbs if desired.

Nutrition

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