If you’ve ever longed for a dish that feels like a warm hug on a chilly evening, you’re in for a treat. Savor the cozy, rich flavors of this Dutch Oven Short Rib Ragu served over silky pappardelle pasta that warms the soul. This hearty ragu is a symphony of tender short ribs simmered in a savory tomato-wine sauce, perfectly paired with wide, luscious pappardelle. A comforting feast for the senses! With each forkful, you’ll encounter layers of caramelized onions, carrots and celery that melt into the sauce, mingling with the robust tang of crushed tomatoes and the velvety depth of beef stock. Aromatic sprigs of rosemary and thyme infuse every bite, while a glass of full-bodied red wine mirrors the richness of the stew. Whether you’re planning a weekend gathering or simply craving a restaurant-worthy dish at home, this recipe is your ticket to cozy, slow-cooked bliss.
As an intermediate-level cook, I promise this recipe strikes the perfect balance between an approachable weeknight project and a special-occasion centerpiece. Preparation takes about 20 minutes—just enough time to chop, season and gather your ingredients—while the oven does the rest of the work during its 2.5 to 3 hours of slow cooking. Resting the ragu for 15–20 minutes before serving allows the flavors to meld even further, shining through in every spoonful. At around 650 calories per serving, it’s a hearty dinner course that feels indulgent without going overboard. I’ll never forget the first time I made this for friends: the room filled with that unforgettable scent of red wine deglazing and tomato paste caramelizing, and by dinner, we couldn’t stop passing the bowl around. Trust me, once you taste how the meat literally falls off the bone and the sauce clings to each ribbon of pappardelle, you’ll be making it again and again.
KEY INGREDIENTS IN DUTCH OVEN SHORT RIB RAGU WITH PAPPARDELLE
Before we dive into the cooking process, let’s get acquainted with the stars of our show. Each ingredient in this recipe plays a vital role, building layers of flavor that culminate in a rich, soul-satisfying ragu. From aromatic vegetables that form the mirepoix foundation to the luxurious strands of pasta that cradle every luscious drop of sauce, here’s what you need to assemble your Dutch Oven Short Rib Ragu.
- Beef short ribs
Bone-in ribs bring rich marbling and deep beefy flavor. As they braise slowly, the collagen melts and transforms into velvety mouthfeel, creating that melt-in-your-mouth texture we crave.
- Salt and freshly ground black pepper
Simple seasonings that awaken the natural flavors of the meat and vegetables. Proper seasoning at each stage ensures every bite is perfectly balanced.
- Olive oil
A good-quality oil for searing the ribs and softening the vegetables. It helps develop those golden-brown fond bits on the pot’s bottom, which are deglazed into the sauce.
- Onion
Provides sweetness and savory depth as it slowly caramelizes. It’s a crucial building block for the sauce’s aromatic profile.
- Carrots
Add natural sweetness and a hint of earthiness. They also help thicken the sauce as they break down during cooking.
- Celery
Lends a subtle herbaceous note and crisp texture early on, rounding out the classic mirepoix base.
- Garlic
Delivers a punchy, pungent flavor that infuses the sauce with warmth. Minced garlic cooks quickly, releasing its fragrance without burning.
- Tomato paste
Concentrated tomato flavor that adds depth and a touch of umami. Browning the paste intensifies its richness and color.
- Red wine
A full-bodied wine deglazes the pot, lifting those caramelized bits and contributing acidity and complexity to the ragu.
- Crushed tomatoes
Form the heart of the sauce, offering bright tomato sweetness and body. They marry beautifully with the beef stock and wine.
- Beef stock
Deepens the savory base and thins the sauce to the perfect consistency. It adds an extra layer of meaty flavor.
- Bay leaves
Provide subtle herbal notes that simmer into the sauce, enhancing the overall aroma.
- Fresh rosemary
Its pine-like, earthy fragrance pairs wonderfully with red meat, infusing the ragu with aromatic complexity.
- Fresh thyme
Offers a gentle, minty undertone that harmonizes with the rosemary and wine.
- Pappardelle pasta
Wide ribbons that hold onto the chunky ragu, ensuring each strand is coated in sauce.
- Freshly grated Parmesan cheese
A generous finishing touch, adding sharp, salty richness that ties all the flavors together.
- Chopped fresh parsley
Brightens the dish with a pop of color and fresh herbaceousness on top.
HOW TO MAKE DUTCH OVEN SHORT RIB RAGU WITH PAPPARDELLE
Get ready to fill your kitchen with the irresistible scent of slow-simmering short ribs and a tomato-wine sauce that practically sings. Follow these detailed steps, and you’ll soon be twirling wide noodles coated in a ragu so tender it practically dissolves on your tongue.
1. Preheat the oven to 325°F (165°C). This low, steady heat is perfect for breaking down tough collagen in the short ribs over several hours.
2. Season the short ribs generously with salt and pepper on all sides to enhance their natural flavor before they hit the hot oil.
3. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until a deep golden-brown crust forms, about 3–4 minutes per side. Transfer the ribs to a plate and set aside.
4. In the same pot, add the onion, carrots and celery. Cook until each piece begins to soften and the edges turn translucent, about 5 minutes. Stir in the garlic and tomato paste, cooking them for another 1–2 minutes until fragrant and slightly caramelized.
5. Pour in the red wine, using a wooden spoon to scrape up any browned bits clinging to the bottom of the pot. Let the wine simmer for 3 minutes, reducing slightly and concentrating its flavor.
6. Add the crushed tomatoes and beef stock to the pot. Return the short ribs to nestle in the liquid, then tuck in the bay leaves, rosemary sprig and thyme sprig. Bring everything to a gentle simmer on the stovetop.
7. Cover the Dutch oven with its lid and carefully transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
8. Remove the Dutch oven from the oven. Lift out the short ribs and shred the meat with two forks, discarding bones and excess fat.
9. Return the shredded meat to the pot and simmer on the stovetop for 15–20 minutes, allowing the sauce to thicken and every shred of beef to soak up the rich flavors.
10. While the ragu is thickening, cook the pappardelle according to package instructions until al dente. Drain and set aside.
11. Toss the pappardelle with the ragu until each ribbon is generously coated. Serve immediately with a generous sprinkle of freshly grated Parmesan cheese and a scattering of chopped parsley.
SERVING SUGGESTIONS FOR DUTCH OVEN SHORT RIB RAGU WITH PAPPARDELLE
Now that your ragu is bubbling with rich, slow-cooked flavor and your pappardelle is perfectly al dente, it’s time to think about presentation and complementary accents that elevate this dish from great to unforgettable. Whether you’re hosting a cozy family dinner or an intimate gathering of friends, these serving suggestions will ensure every plate looks as good as it tastes. Pull out your favorite shallow bowls or pasta plates to cradle those wide noodles and spoon the ragu generously over the top. A gentle mound of cheese and parsley makes each serving pop with color. Don’t forget to offer extra Parmesan at the table—watch eyes light up as guests grate fresh cheese themselves. Finally, consider ambient touches like warm linen napkins and a candlelit centerpiece to match the comforting spirit of this hearty meal.
- Serve family-style in the Dutch oven itself, placing it at the center of the table so everyone can help themselves. This creates a communal, laid-back vibe and showcases those gorgeous, bubbling edges of ragu.
- Add a crisp salad on the side—think peppery arugula with lemon vinaigrette—to balance the richness of the sauce and brighten each bite with fresh acidity.
- Offer crusty bread or garlic-buttered baguette slices for mopping up every last drop of sauce. Toasted in the oven with a drizzle of olive oil and a sprinkle of sea salt, it becomes the perfect vehicle for lingering flavors.
- Pair with a robust red wine like Chianti or Cabernet Sauvignon. The wine’s tannins echo the depth of the beef, making each sip a natural partner to the savory ragu.
HOW TO STORE DUTCH OVEN SHORT RIB RAGU WITH PAPPARDELLE
Leftovers of this short rib ragu are practically a gift from the cooking gods, as the flavors only deepen over time. Whether you plan to enjoy your creation the next day or freeze portions for a future craving, proper storage will keep your ragu tasting fresh and vibrant. Before storing, allow the ragu to cool to near room temperature but don’t leave it out for more than two hours. Transfer it to airtight containers, making sure to include a bit of sauce with the meat shreds to maintain moisture. If you’re storing the cooked pasta separately, toss it lightly in a drizzle of olive oil to prevent sticking. Label your containers with the date so you always know how long they’ve been in the fridge or freezer.
- Refrigerator method: Store the ragu and pasta in separate, sealed containers. It will keep for up to four days. Gently reheat on the stovetop over low heat, adding a splash of beef stock or water if it seems too thick.
- Freezer method: For longer storage, freeze the ragu in portion-sized containers, leaving space for expansion. It will remain tasty for up to three months. Thaw overnight in the refrigerator before reheating.
- Reheating tips: Bring the ragu to a gentle simmer on the stovetop rather than microwaving. This preserves the meat’s texture and keeps the sauce silky. Stir occasionally, adding a tablespoon or two of stock if it feels too heavy.
- Pasta storage: If you’ve tossed the pappardelle in sauce, store it in a leak-proof container and consume within two days. If pasta is plain, it will keep for three to four days; reheat briefly in boiling water or in a skillet with a splash of olive oil.
CONCLUSION
Bringing this Dutch Oven Short Rib Ragu with Pappardelle to your table means embracing the art of slow cooking and celebrating the rich tapestry of flavors that emerge when quality ingredients are treated with care. We’ve journeyed through the bustling sauté of mirepoix, the satisfying sear of beef short ribs, the aromatic deglazing with red wine, and the restful hours in a warm oven that coax each shred of meat into tender perfection. Pairing the finished ragu with wide pappardelle noodles ensures every bite is generously coated, while freshly grated Parmesan and bright parsley add those final notes of saltiness and freshness. Whether you’re planning ahead for a dinner party or seeking a soul-nourishing meal for your family, this recipe rewards your effort with layers of complex taste that only deepen over time—especially if you prepare it a day ahead. The intermediate-level techniques described here are steps you’ll carry forward, building your confidence in the kitchen as you tackle more ambitious braises.
Feel free to print and save this article for easy access next time you want to infuse your home with the mouthwatering scent of braised short ribs and tomato-wine reduction. Below you’ll find a handy FAQ to answer any lingering questions. If you give this recipe a try, please leave a comment or question—I’d love to hear how yours turned out, what tweaks you made, or if you need guidance on any step. Your feedback helps me refine and share even more cozy, comforting dinner ideas. Happy cooking and here’s to many delightful bowls of tender ragu in your future!
Dutch Oven Short Rib Ragu with Pappardelle
Description
This hearty ragu is a symphony of tender short ribs simmered in a savory tomato-wine sauce, perfectly paired with wide, luscious pappardelle. A comforting feast for the senses!
Ingredients
Instructions
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Preheat the oven to 325°F (165°C).
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Season the short ribs with salt and pepper on all sides.
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In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.
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In the same Dutch oven, add the onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in the garlic and tomato paste, cooking them for another 1-2 minutes until fragrant.
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Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow it to simmer for 3 minutes.
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Add the crushed tomatoes and beef stock to the pot. Return the short ribs to the pot and add the bay leaves, rosemary, and thyme. Bring the mixture to a simmer, then cover and transfer to the oven.
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Cook in the oven for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
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Remove the short ribs from the pot and shred the meat, discarding any excess fat and the bones.
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Return the shredded meat to the pot and simmer on the stovetop for 15-20 minutes, allowing the sauce to thicken.
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While the ragu thickens, cook the pappardelle according to package instructions. Drain and set aside.
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Toss the pappardelle with the ragu until well coated. Serve with a generous sprinkle of Parmesan cheese and fresh parsley.
Note
- For a deeper flavor, prepare the ragu a day in advance and refrigerate. Heat and serve the next day.
- Substitute other pasta varieties like tagliatelle or fettuccine if pappardelle is unavailable.
- Experiment with additional spices like dried oregano or basil for added depth.
- Pair this rich dish with a full-bodied red wine like Chianti or Cabernet Sauvignon.
