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Dutch Oven Short Rib Ragu: Indulgent Pappardelle Delight

Dutch Oven Short Rib Ragu with Pappardelle
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Experience the rich flavors of Dutch Oven Short Rib Ragu served over luscious pappardelle pasta.

Ingredients

Scale
  • 2 pounds beef short ribs
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 1 can (28 oz) crushed tomatoes
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 3 cups beef broth
  • 12 ounces pappardelle pasta
  • Fresh parsley for garnish

Instructions

  1. In a Dutch oven, heat olive oil over medium-high heat. Brown the short ribs on all sides, then remove and set aside.
  2. Add onion, carrots, celery, and garlic to the pot, sautéing until softened.
  3. Pour in the red wine, scraping the bottom of the pot to deglaze. Let it simmer for a few minutes.
  4. Add crushed tomatoes, tomato paste, bay leaves, thyme, and beef broth. Return the short ribs to the pot.
  5. Cover and simmer on low heat for 2-3 hours until the meat is tender.
  6. Remove the short ribs, shred the meat, and discard the bones. Return the meat to the pot.
  7. Cook pappardelle according to packaging instructions, then serve with the ragu.
  8. Garnish with fresh parsley before serving.

Notes

  • For extra flavor, let the ragu sit overnight and reheat before serving.
  • Pair with a glass of red wine for the perfect meal.

Nutrition

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

Find it online: https://www.foodiespirit.com/dutch-oven-short-rib-ragu-indulgent-pappardelle-delight/