Dutch Oven Short Rib Ragu with Pappardelle

The rich, savory aroma of Dutch Oven Short Rib Ragu with Pappardelle will transform your kitchen into an Italian trattoria. This luxurious dish combines fork-tender beef short ribs that slowly simmer in a robust tomato sauce until they practically melt into the wide pappardelle ribbons. The deep, complex flavors develop over hours of gentle cooking in a Dutch oven, creating an unforgettable comfort food experience that’s impressive enough for special occasions yet comforting enough for Sunday family dinners. You’ll learn how to create restaurant-quality Dutch Oven Short Rib Ragu with Pappardelle that will have everyone requesting seconds.

Why You’ll Love This Recipe

This Dutch Oven Short Rib Ragu with Pappardelle stands out from ordinary pasta dishes in so many ways. First, the contrast between the silky, tender beef that practically dissolves on your tongue and the perfectly al dente pappardelle pasta creates a textural symphony that elevates every bite. The depth of flavor is unmatched as the short ribs release their rich essence into the sauce during the slow cooking process, resulting in a ragu that’s intensely meaty yet balanced with bright tomatoes and aromatic herbs.

What makes this recipe truly special is how the Dutch oven works its magic, maintaining consistent heat that transforms tough short ribs into succulent morsels while concentrating all the flavors. Even better, most of the cooking time is hands-off, allowing you to prepare an impressive meal without hours of active work. The short rib pappardelle ragu also improves with time, making it perfect for meal prep or entertaining when you want to minimize last-minute cooking.

Ingredients

For the Dutch Oven Short Rib Ragu:

• 3-4 lbs (1.4-1.8 kg) bone-in beef short ribs
• 2 tbsp olive oil
• 1 large yellow onion, finely diced (about 2 cups)
• 2 medium carrots, finely diced (about 1 cup)
• 2 celery stalks, finely diced (about ¾ cup)
• 6 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup (240 ml) dry red wine (such as Chianti or Cabernet Sauvignon)
• 1 can (28 oz/800 g) crushed San Marzano tomatoes
• 2 cups (480 ml) beef broth
• 2 bay leaves
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 tsp crushed red pepper flakes (adjust to taste)
• Salt and freshly ground black pepper

For serving:

• 1 lb (450 g) pappardelle pasta (fresh or dried)
• Freshly grated Parmigiano-Reggiano cheese
• Fresh basil leaves, torn
• Extra virgin olive oil, for drizzling

The San Marzano tomatoes are crucial for their sweet flavor and low acidity, while bone-in short ribs provide superior flavor compared to boneless. For the best beef short rib pasta, choose ribs with good marbling for the most tender results.

Pro Tips

Proper Browning Technique: The key to exceptional Dutch oven ragu starts with thoroughly browning the short ribs. Work in small batches and resist the urge to overcrowd the pot, which would cause the meat to steam rather than sear. A deep, dark crust on all sides of the ribs creates the foundational flavor for the entire dish, activating the Maillard reaction that develops complex, caramelized notes. This step takes time but is absolutely worth it.

Low and Slow Cooking: Maintain a very gentle simmer throughout the cooking process. The liquid should barely bubble, which allows the collagen in the short ribs to slowly break down into gelatin, resulting in that melt-in-your-mouth texture. If the heat is too high, the meat will toughen and the sauce may reduce too quickly. A good rule of thumb is to check every 30 minutes, adjusting the heat as needed.

Rest Before Shredding: Allow the cooked short ribs to rest in the sauce for 15-20 minutes before removing and shredding them. This resting period lets the meat reabsorb juices and makes it easier to remove bones and unwanted fat. When shredding, leave some larger chunks for textural contrast rather than pulling everything apart too finely, creating a more rustic and authentic short rib pasta sauce.

Instructions

Step 1: Prepare the Short Ribs
Begin by patting the short ribs dry with paper towels and generously seasoning them with salt and pepper on all sides. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches of 3-4 ribs at a time, sear the meat until deeply browned on all sides, about 3-4 minutes per side. Transfer the browned ribs to a plate and continue with remaining ribs. Don’t rush this step, as proper browning creates the foundation of flavor for your Dutch Oven Short Rib Ragu.

Step 2: Build the Aromatic Base
Reduce the heat to medium and add the diced onion, carrots, and celery to the same Dutch oven, using the fat rendered from the ribs. Cook the vegetables until softened and lightly caramelized, about 6-8 minutes, scraping up any browned bits from the bottom of the pot. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook for 2-3 minutes until it darkens slightly, intensifying the flavor.

Step 3: Deglaze and Add Liquids
Pour in the red wine, using a wooden spoon to scrape up all the flavorful fond from the bottom of the pot. Let the wine simmer and reduce by half, about 5 minutes. Add the crushed tomatoes, beef broth, bay leaves, rosemary, thyme, and red pepper flakes. Stir to combine, then return the short ribs to the pot, submerging them in the liquid. Season with salt and pepper to taste.

Step 4: Slow Cook to Perfection
Bring the mixture to a gentle simmer, then reduce heat to low. Cover the Dutch oven and cook for 2½-3 hours, until the meat is extremely tender and easily pulls away from the bone. Occasionally check and stir gently to prevent sticking. The sauce will thicken naturally as it cooks, creating a rich short rib ragu sauce.

Step 5: Finish the Ragu
Once the short ribs are fork-tender, remove them from the sauce and let cool slightly. Remove and discard the bones, any large pieces of fat, and the herb stems. Shred the meat into bite-sized pieces using two forks, then return it to the sauce. Simmer uncovered for another 15-20 minutes to further reduce and concentrate the flavors.

Step 6: Cook the Pappardelle and Serve
Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Reserve ½ cup of pasta water before draining. Gently fold the cooked pasta into the ragu, adding a splash of pasta water as needed to create a silky texture. Serve your Dutch Oven Short Rib Ragu with Pappardelle in warmed bowls, topped with freshly grated Parmigiano-Reggiano, torn basil leaves, and a light drizzle of extra virgin olive oil.

Variations

Mushroom and Truffle Short Rib Ragu: Elevate your Dutch Oven Short Rib Ragu by adding 8 ounces of mixed wild mushrooms (porcini, shiitake, or cremini) sautéed until golden before incorporating them into the sauce during the last 30 minutes of cooking. Finish the dish with a drizzle of truffle oil and fresh thyme leaves for an earthy, luxurious variation that pairs beautifully with the rich short ribs and creates an even more complex flavor profile.

Spicy Calabrian Short Rib Ragu: For heat lovers, transform your short rib pasta sauce with Calabrian chili paste. Add 1-2 tablespoons to the sauce along with the tomatoes, plus a pinch of smoked paprika and the zest of one orange. The resulting ragu has a delightful kick balanced by subtle citrus notes that cut through the richness of the meat. Finish with toasted breadcrumbs mixed with lemon zest for added texture and brightness.

Slow Cooker Adaptation: While the Dutch oven provides superior flavor development, you can adapt this recipe for a slow cooker. Brown the meat and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours until the meat is tender, removing the lid for the final hour to allow the sauce to thicken.

Storage and Serving

The Dutch Oven Short Rib Ragu actually improves with time, making it ideal for make-ahead meals. Store it in an airtight container in the refrigerator for up to 4 days, where the flavors will continue to meld and deepen. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and gently reheat on the stovetop, adding a splash of beef broth if needed to restore the consistency.

For a complete Italian feast, serve your short rib pappardelle ragu with crusty garlic bread and a simple arugula salad dressed with lemon, olive oil, and shaved Parmesan. The peppery greens provide a refreshing contrast to the rich ragu. Alternatively, serve smaller portions as a first course before a simple roasted meat or fish main. For wine pairing, choose a bold red like Barolo, Barbaresco, or Super Tuscan that can stand up to the dish’s richness while complementing its deep flavors.

FAQs

Can I use boneless short ribs instead of bone-in?
Yes, you can use boneless short ribs, but bone-in provides more flavor and a richer sauce. If using boneless, reduce the cooking time by about 30 minutes and check for tenderness earlier.

What if I don’t have a Dutch oven?
While a Dutch oven is ideal for its heat retention and even cooking, you can use any heavy-bottomed, oven-safe pot with a tight-fitting lid. Just ensure it’s large enough to hold all ingredients comfortably.

Can I make this Dutch Oven Short Rib Ragu ahead of time?
Absolutely! This dish actually improves with time. Make it 1-2 days ahead, refrigerate, and gently reheat before serving. Just cook the pasta fresh when you’re ready to serve.

What can I substitute for red wine?
If you prefer not to use wine, substitute with additional beef broth plus 1 tablespoon of balsamic vinegar to add depth and acidity.

Is pappardelle pasta necessary, or can I use something else?
While pappardelle’s wide ribbons are traditional and ideal for capturing the hearty ragu, you can substitute with other wide pasta like fettuccine, tagliatelle, or even rigatoni which will hold the chunky sauce well.

Conclusion

This Dutch Oven Short Rib Ragu with Pappardelle is comfort food at its finest — a transformative dish that elevates humble ingredients into something truly magnificent. It’s the kind of recipe that not only feeds the body but creates lasting memories around your table. The magic happens in the slow cooking process, where patience rewards you with fork-tender beef and a sauce so rich and complex that it feels like you’ve been transported to an Italian countryside trattoria. Whether you’re cooking for a special occasion or simply want to elevate your weekend dinner, this ragu delivers restaurant-quality results that will have everyone asking for your secret. Ready to create the most impressive pasta dish you’ve ever made at home?

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