Name: Dutch Oven Short Rib Ragu with Pappardelle
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 3–4 lbs bone-in beef short ribs; Salt and black pepper, to taste; 2 tbsp olive oil; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 2 tbsp tomato paste; 1 can (28 oz) crushed tomatoes; 1 cup dry red wine; 1 cup beef broth; 2 bay leaves; 2–3 sprigs fresh thyme or rosemary; 1 lb pappardelle pasta; Parmesan cheese, for serving

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Dutch oven short rib ragu with pappardelle is a rich, slow-cooked dish that transforms simple ingredients into a comforting and flavorful meal. Tender, fall-apart short ribs simmer in a deeply savory tomato and wine sauce, served over wide, silky ribbons of pappardelle pasta. It’s hearty, rustic, and perfect for a cozy dinner.

Why You’ll Love This Recipe

I love this recipe because it feels like a restaurant-quality dish made right at home. The short ribs become incredibly tender after a few hours of slow braising, and the sauce develops layers of flavor that only get better with time. Pappardelle is the perfect pasta to hold onto that rich ragu. It’s great for a Sunday supper, special occasion, or whenever I want to treat myself to something delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

bone-in beef short ribs
salt
black pepper
olive oil
onion (chopped)
carrot (diced)
celery (diced)
garlic (minced)
tomato paste
crushed tomatoes
dry red wine
beef broth
bay leaves
fresh thyme or rosemary
pappardelle pasta
Parmesan cheese (for serving)

Directions

I start by seasoning the short ribs generously with salt and pepper.
In a large Dutch oven, I heat olive oil over medium-high heat and sear the ribs on all sides until browned. Then I remove them and set them aside.
I add the onion, carrot, and celery to the pot and cook until softened. Then I stir in the garlic and tomato paste and cook for another minute.
I deglaze the pot with red wine, scraping up the browned bits, then add crushed tomatoes, beef broth, bay leaves, and herbs.
I return the short ribs to the pot, cover, and transfer the Dutch oven to a 325°F oven. I let it braise for about 2.5 to 3 hours, or until the meat is fork-tender.
Once done, I remove the short ribs and shred the meat, discarding the bones and any excess fat. I return the shredded meat to the sauce and stir everything together.
I cook the pappardelle until al dente, then toss it with the ragu.
I serve it hot, topped with freshly grated Parmesan and a sprinkle of herbs if I want to get fancy.

Servings and timing

This recipe serves about 4–6 people. It takes around 30 minutes to prep and 2.5 to 3 hours to cook, so I set aside about 3.5 hours total from start to finish for best results.

Variations

Sometimes I use boneless short ribs if they’re easier to find. I’ve also swapped red wine with beef broth completely when I don’t have wine on hand—it still tastes amazing. For a slightly lighter version, I use tagliatelle instead of pappardelle or serve the ragu over creamy polenta.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavor actually gets better over time. To reheat, I warm the ragu gently on the stove and add a splash of water or broth if it’s too thick. The pasta is best fresh, but I sometimes store it separately and reheat both together for an easy next-day meal. It also freezes well for up to 3 months.

FAQs

Can I make this ahead of time?

Yes, I often make the ragu a day ahead—it tastes even better after the flavors have had time to develop. I reheat it gently and cook fresh pasta before serving.

Do I need a Dutch oven?

A Dutch oven works best for even heat and slow cooking, but I’ve used a heavy oven-safe pot with a lid and had great results.

What’s the best wine to use?

I go for a dry red wine like Cabernet Sauvignon, Merlot, or Chianti. It adds depth and richness to the sauce.

Can I use boneless short ribs?

Yes, boneless ribs work too. They cook a little faster and are easier to shred, though I do miss the added flavor from the bone.

Can I make this in a slow cooker?

Yes. After browning the meat and sautéing the vegetables, I transfer everything to the slow cooker and cook on low for 8 hours or until the meat is tender.

Conclusion

Dutch oven short rib ragu with pappardelle is a deeply comforting dish that’s worth every minute of slow cooking. The tender beef, rich sauce, and wide noodles come together in the most satisfying way. Whether I’m cooking for a special occasion or just want to make something truly soul-warming, this recipe never lets me down.