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Dutch Oven Short Rib Ragu: Easy Comfort Food with Pappardelle

Dutch Oven Short Rib Ragu with Pappardelle
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A comforting and hearty Dutch oven short rib ragu served over pappardelle pasta.

Ingredients

Scale
  • 2 pounds short ribs
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 1 can (28 ounces) crushed tomatoes
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound pappardelle pasta

Instructions

  1. In a Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, then remove and set aside.
  2. Add the onion, carrots, and celery to the pot, sautéing until soft.
  3. Stir in the garlic and cook for another minute.
  4. Pour in the red wine, scraping up any browned bits from the bottom of the pan.
  5. Add the crushed tomatoes, thyme, salt, and pepper. Return the short ribs to the pot and bring to a simmer.
  6. Cover and let cook on low heat for 2.5 to 3 hours until the ribs are tender.
  7. Remove the short ribs, shred the meat, and return it to the sauce.
  8. Cook the pappardelle according to package instructions, then serve it topped with the ragu.

Notes

  • For a richer flavor, let the ragu sit overnight and reheat before serving.
  • Pair with a side salad for a complete meal.

Nutrition

Keywords: Dutch Oven, Short Rib, Ragu, Pappardelle, Comfort Food

Find it online: https://www.foodiespirit.com/dutch-oven-short-rib-ragu-easy-comfort-food-with-pappardelle/