As I stood in my kitchen, the rich aroma of slow-braised meat filled the air, instantly transporting me to a cozy Italian trattoria. There’s something magical about a Dutch Oven Short Rib Ragu with Pappardelle; it’s not just a meal—it’s an experience that invites family and friends to gather around the table. This recipe is a celebration of comfort food at its finest, with tender short ribs melting into a hearty sauce that clings to every luscious strand of pasta. Plus, it’s easy enough for a weeknight dinner, yet impressive enough to wow your guests at any gathering. Ready to create a dish that will have everyone asking for seconds? Let’s dive into this comforting Italian delight!

Why Is This Ragu So Special?

Hearty, Rich Flavor: The slow-braised short ribs bring depth to this dish, creating a sauce that’s rich and satisfying.

Comforting Experience: Each bite of pappardelle offers a warm embrace, making it perfect for family gatherings or cozy nights in.

Easy to Prepare: With minimal prep work, this recipe is designed for convenience. You can focus on enjoying the process without fuss.

Versatile Pairing: Serve alongside crusty bread or a fresh salad for a complete meal that suits any occasion.

Impressive Presentation: The stunning contrast of the ragu against the wide noodles makes for an eye-catching dish sure to impress your guests.

Don’t forget to check out our Chicken Bacon Cheese for another crowd-pleaser, or our Strawberry Shortcake Cake for a delightful dessert!

Short Rib Ragu Ingredients

• Prepare to indulge in the flavors of homemade Short Rib Ragu with Pappardelle!

For the Ragu

Short Ribs – Use boneless for easier trimming and less greasiness.
Onion – A large, diced onion builds the sweet, aromatic foundation.
Celery – One rib of diced celery adds crunch and depth to the soffritto.
Carrot – Diced large carrot enhances sweetness and brightens the dish.
Garlic – Two smashed cloves of garlic enhance flavor; add more for stronger taste.
Tomato Paste – ¼ cup of tomato paste adds richness and engages the palate.
Worcestershire Sauce – One tablespoon introduces complex flavors to the sauce.
Crushed Tomatoes – Use 15 ounces for the main liquid base; diced tomatoes work too.
Chicken Broth – Three cups of homemade chicken broth is recommended for depth of flavor.
Heavy Cream – ⅓ cup creates a creamy texture that elevates the ragu.
Parmesan Cheese – ½ cup of grated Parmesan cheese brings cheesy richness.

For the Pasta

Pappardelle Pasta – Ten ounces of this ideal pasta shape embraces the robust sauce perfectly.

Feel free to experiment with variations, and enjoy every comforting bite of this rich Short Rib Ragu with Pappardelle!

Step‑by‑Step Instructions for Short Rib Ragu with Pappardelle

Step 1: Prepare the Short Ribs
Pat your short ribs dry with paper towels, trimming any excess fat for better texture. Generously season them with salt and pepper, coating all sides well. This step ensures a flavorful meat that will melt beautifully into your Short Rib Ragu.

Step 2: Brown the Short Ribs
Heat your Dutch oven over medium-high heat and add two tablespoons of olive oil. Once shimmering, carefully place the seasoned short ribs in the pot, browning each side for 4 to 5 minutes until a nice crust forms. Remove them and set aside, allowing the flavor to develop further in the next steps.

Step 3: Sauté the Vegetables
Lower the heat to medium and add diced onion, celery, and carrot to the Dutch oven. Stir occasionally as you cook the vegetables for about 15 minutes, or until they soften and begin to caramelize, creating a flavorful soffritto base for your ragu.

Step 4: Add Aromatics and Tomato Paste
Stir in the smashed garlic, allowing it to cook for 1 minute until fragrant. Then, incorporate the tomato paste and Worcestershire sauce, mixing well to coat the vegetables. This step builds the deep, rich flavor profile essential to your Short Rib Ragu.

Step 5: Incorporate Tomatoes and Broth
Next, pour in the crushed tomatoes and chicken broth, stirring to combine everything thoroughly. Return the short ribs to the pot along with any accumulated juices. This creates a delicious, stewy base that will enhance the tenderness of the meat as it simmers.

Step 6: Simmer the Ragu
Bring your mixture to a boil on medium-high heat before reducing the temperature to low. Cover the Dutch oven and let it simmer for about 2 ½ to 3 hours, or until the short ribs are fall-apart tender. Stir occasionally, adding water as needed to prevent burning and ensure a rich sauce.

Step 7: Cook the Pappardelle
As the ragu nears completion, cook the pappardelle pasta in a separate pot according to package instructions. Reserve one cup of pasta cooking water before draining the pasta. The starchy water will help bind the sauce beautifully.

Step 8: Finish the Ragu
When the ragu is ready, stir in the heavy cream and grated Parmesan cheese. Mix well to create a creamy, luscious sauce that envelops the tender short ribs. Toss in the cooked pappardelle, using the reserved pasta water to loosen the sauce as needed for the perfect consistency. Serve hot and enjoy your delicious Short Rib Ragu with Pappardelle!

How to Store and Freeze Short Rib Ragu

Fridge: Store cooled Short Rib Ragu in an airtight container for up to 4-5 days. Reheat gently on the stovetop or microwave until heated through.

Freezer: For longer storage, freeze the ragu without pasta for up to 3 months. Cool completely, then transfer to freezer-safe containers, leaving space for expansion.

Thawing: When ready to enjoy, thaw overnight in the fridge, then reheat on the stovetop. Add a splash of chicken broth or water to rejuvenate the sauce consistency.

Pasta Storage: If you have leftover pappardelle, store it separately in the fridge for up to 3 days. Combine with the ragu during reheating for best results.

What to Serve with Dutch Oven Short Rib Ragu with Pappardelle

Looking to create the perfect meal experience around the table?

Crusty Bread: This rustic staple is perfect for soaking up every drop of the rich ragu, enhancing the dining experience with its hearty texture.
Garlic Bread: A warm, buttery garlic bread complements the ragu’s richness, providing a deliciously crunchy contrast to the tender pasta.
Italian Salad: A fresh salad with arugula, cherry tomatoes, and a light vinaigrette balances the hearty ragu, adding a crisp, refreshing element.
Sautéed Spinach: This garlicky spinach side is a nutritious choice, pairing perfectly with the rib ragu’s richness while offering a delightful pop of color on the plate.
Roasted Vegetables: Brightly colored veggies like carrots, zucchini, and bell peppers provide a beautiful contrast in flavors and textures, complementing the ragu’s depth.
Red Wine: Savor a glass of robust red wine, such as Chianti or Barolo, that echoes the Italian roots of your dish and elevates the meal with its tannins.
Tiramisu: End the meal with a classic Italian dessert. The creamy coffee-flavored tiramisu creates a luscious finale to your comforting feast, leaving everyone happily satisfied.

Each of these pairings enhances your Dutch Oven Short Rib Ragu with Pappardelle, transforming a simple dinner into a memorable gathering filled with warmth and joy.

Make Ahead Options

These Dutch Oven Short Rib Ragu with Pappardelle make for a fantastic meal prep option, perfect for busy weeknights! You can prepare the ragu up to 3 days in advance by cooking it fully and then refrigerating it in an airtight container. When ready to serve, simply reheat the ragu gently on the stovetop over low heat, stirring occasionally to ensure even warming. For best results, toss the cooked pappardelle with a bit of reserved pasta water before mixing it with the ragu to maintain its texture and flavor. By prepping ahead, you’ll enjoy a delicious, comforting meal that’s just as delightful as when freshly made!

Expert Tips for Short Rib Ragu

Browning Matters: Ensure you brown the short ribs well; this caramelization deepens the flavor of your ragu significantly.
Don’t Rush the Simmer: Patience is key; let the ragu simmer for the full time to achieve that tender, melt-in-your-mouth texture.
Watch for Thickening: Keep an eye on your sauce after 40 minutes—if it thickens too much, add a splash of water to prevent burning.
Perfect Pasta Toss: Always reserve some pasta cooking water! It helps emulsify the sauce with the pappardelle, making for a beautifully cohesive dish.
Make Ahead Magic: Consider preparing the ragu a day in advance; the flavors deepen and improve overnight, creating an even more satisfying Short Rib Ragu.

Short Rib Ragu with Pappardelle Variations

Feel free to personalize this delectable dish to suit your tastes or dietary needs!

Beef Chuck: Substitute beef chuck or brisket for the short ribs. This will offer a different flavor profile while still creating a succulent ragu.
Other Pasta Shapes: Swap pappardelle for hearty options like rigatoni or fettuccine if you can’t find pappardelle. Each shape brings its unique texture to the dish, making every bite enjoyable.
Cream-Free Option: For a lighter version, omit the heavy cream and stick to a more traditional, robust tomato-based sauce. This still offers rich flavors without the extra richness.
Spicy Kick: Add red pepper flakes or chopped fresh chili to the ragu for a delightful heat. Start small, as a little can go a long way!
Herb Infusion: Try adding fresh herbs like thyme or rosemary while the ragu simmers. This will bring aromatic qualities that elevate the overall flavor profile.
Vegetable Boost: Toss in some chopped mushrooms or zucchini while sautéing vegetables for more texture and nutrition. They will absorb the rich flavors of the sauce beautifully.
Wine Variation: Incorporate a splash of red wine after browning the meat. This adds depth and enhances the sauce, creating a more complex flavor.
Alternative Cheeses: Instead of Parmesan, experiment with Pecorino Romano or Grana Padano for a different cheese profile that complements the dish with saltiness and zest.

By exploring these variations, you’ll find just the right twist for your own flavorful take on the comforting Short Rib Ragu with Pappardelle! Don’t forget to pair it with a delightful dessert like our Strawberry Shortcake Cake for a complete meal experience!

Short Rib Ragu with Pappardelle Recipe FAQs

How do I choose the right short ribs for this recipe?
Absolutely! I recommend using boneless short ribs for less greasiness and easier trimming. Look for short ribs with a good amount of marbling, as this fat will render during cooking, contributing to a tender and flavorful ragu.

How long can I store the Short Rib Ragu in the fridge?
You can refrigerate cooled Short Rib Ragu in an airtight container for up to 4-5 days. When you’re ready to enjoy it again, simply reheat on the stovetop or microwave until fully heated through.

Can I freeze the ragu, and how should I do it?
Very! For long-term storage, you can freeze the Short Rib Ragu without pasta for up to 3 months. Cool it completely before transferring to freezer-safe containers—don’t forget to leave some space for expansion. When you’re ready to eat it, thaw it overnight in the fridge before reheating on the stovetop. Adding a splash of chicken broth or water can help rejuvenate the sauce’s consistency.

What can I do if my ragu gets too thick while simmering?
I often find that checking the sauce after 40 minutes is a good habit. If you notice it starting to thicken too much, simply stir in a splash of water or chicken broth to thin it out and prevent burning.

Is this recipe suitable for children or those with allergies?
Absolutely! However, keep in mind that heavy cream and cheese might not be suitable for lactose-intolerant individuals. For a lighter alternative, you can omit the heavy cream and still have a delicious ragu. Always be cautious of any specific allergies your family members may have, especially regarding garlic and prepared sauces.

Can this recipe be made in a slow cooker?
Yes, absolutely! You can prepare the Short Rib Ragu in a slow cooker by following the initial steps of browning the short ribs and sautéing the vegetables, then transferring everything to the slow cooker. Cook on high for 4-5 hours or on low for 7-8 hours until the short ribs are tender. This method captures the essence of the dish with minimal effort!