Description
A deeply flavorful Italian dish, this Dutch Oven Short Rib Ragu is slow-simmered to perfection, creating melt-in-your-mouth beef and a luscious sauce. Tossed with wide pappardelle noodles and finished with cream and Parmesan, it’s the ultimate comfort food—perfect for cozy weekends or impressing dinner guests.
Ingredients
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1.4–1.8 kg boneless short ribs, trimmed of excess fat
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1 large onion, diced
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1 rib celery, diced
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1 large carrot, diced
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2 garlic cloves, smashed
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60 ml tomato paste
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1 tbsp Worcestershire sauce
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425 g crushed tomatoes
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710 ml chicken broth
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80 ml heavy cream
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50 g grated Parmesan cheese
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280 g pappardelle pasta
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Salt and pepper, to taste
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2 tbsp olive oil
Instructions
Pat short ribs dry and season generously with salt and pepper.
In a Dutch oven, heat olive oil over medium-high. Brown ribs in batches, 4–5 minutes per side. Set aside.
Reduce heat to medium-low. Sauté onion, celery, and carrot for 15 minutes until softened. Add garlic, tomato paste, and Worcestershire; stir and cook 1 minute.
Stir in crushed tomatoes and chicken broth. Return ribs and juices to the pot.
Bring to a boil, then reduce heat. Cover and simmer for 2½–3 hours, stirring occasionally. Add a splash of water if sauce thickens too much.
Meanwhile, cook pappardelle pasta and reserve 1 cup of pasta water.
When ribs are tender, stir in cream and Parmesan. Add pasta and reserved water. Toss to coat.
Serve hot, garnished with more Parmesan if desired.
Notes
Sauce too thick? Add a splash of broth or pasta water.
Add red pepper flakes for heat.
Browning the ribs well boosts flavor.
Tastes even better the next day—perfect for leftovers.
Freeze ragu without pasta for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Plats
- Method: Slow Cooked (Dutch Oven)
- Cuisine: Italian