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Dutch Oven Short Rib Ragu with Pappardelle

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Dutch oven short rib ragu with pappardelle is a rich, slow-cooked dish featuring tender braised short ribs in a savory tomato and wine sauce. Served over wide ribbons of pasta and topped with Parmesan, it’s a comforting, restaurant-worthy meal perfect for cozy nights or special occasions.

  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 4–6 servings
  • Category: Main Dish
  • Method: Braising
  • Cuisine: Italian
  • Diet: Halal

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

Instructions

  1. Preheat oven to 325°F. Season short ribs with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear short ribs on all sides until browned. Remove and set aside.
  3. Add onion, carrot, and celery. Cook until softened, about 5–7 minutes.
  4. Stir in garlic and tomato paste. Cook for 1 minute.
  5. Deglaze with red wine, scraping up any browned bits.
  6. Add crushed tomatoes, beef broth, bay leaves, and herbs. Return short ribs to the pot.
  7. Cover and transfer to oven. Braise for 2.5–3 hours, or until meat is fork-tender.
  8. Remove ribs, shred meat, and discard bones and excess fat. Return meat to the sauce and stir well.
  9. Cook pappardelle until al dente. Drain and toss with the ragu.
  10. Serve hot, topped with grated Parmesan and optional herbs.

Notes

  • Use boneless short ribs for easier prep and faster cooking.
  • Red wine adds depth, but beef broth can be used as a substitute.
  • Great over creamy polenta or with tagliatelle instead of pappardelle.
  • Ragu can be made ahead and tastes even better the next day.
  • Freezes well for up to 3 months.

Nutrition

Find it online: https://juliameals.com/dutch-oven-short-rib-ragu-with-pappardelle/