Dutch Oven Short Rib Ragu with Pappardelle

Introduction

Dutch Oven Short Rib Ragu with Pappardelle is the kind of dish that delivers deep, savory flavors with heartwarming richness—perfect for a dinner that feels both impressive and comforting. Tender, slow-braised beef short ribs melt into a luscious tomato-based sauce, creating an unforgettable pairing with wide, silky ribbons of pappardelle. This ragu is equally suited for cozy family dinners or special-occasion feasts.

Why You’ll Love Dutch Oven Short Rib Ragu

The magic of this recipe is in its slow-braised technique. Using a Reynolds Kitchens Brown Parchment Paper Roll to line your Dutch oven makes cleanup effortless—so you can focus on developing deep, complex flavors. The long simmer transforms inexpensive short ribs into fork-tender shards that infuse the sauce with richness and body, while fragrant aromatics, herbs, and a splash of red wine create layers of aroma and taste.

The Foundation: Building Your Ragu

Start by searing your short ribs until beautifully browned, a crucial step for savory depth. For prepping your onions, carrots, and celery—the classic “soffritto”—a quality vegetable chopper, like the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper, saves significant time and ensures uniform pieces that will melt seamlessly into the sauce.

After the vegetables have softened, adding tomato paste, crushed tomatoes, beef stock, and red wine completes the flavor base. Herbs such as thyme, bay leaf, and rosemary infuse during the long braise, giving the sauce its signature Italian appeal.

Perfectly Cooked Pappardelle and Finishing Touches

Delicate, ribbon-like pappardelle is designed to catch all the hearty ragu. While your sauce gently simmers, cook the pasta in a large pot of salted water. To ensure the pasta and ragu reach perfection at the same time, set out your SENSARTE Nonstick Frying Pan Skillet to briefly toss the cooked pappardelle with a ladle of ragu and a touch of reserved pasta water—the result is a glossy, perfectly coated pasta.

Before serving, use a Farberware Professional Heat Resistant Nylon Meat and Potato Masher to shred your short ribs directly in the Dutch oven, blending them completely into the sauce. Finish with a shower of fresh parsley and Parmesan for an irresistible Italian classic.

Serving & Storage Suggestions

Bring your ragu straight to the table, presented in a family-style bowl, or serve in individual dishes. Make this a showstopper for dinner parties by packing any leftovers into Rubbermaid Brilliance Food Storage Containers—they keep the sauce fresh, and you’ll love how quickly it reheats to its roaring, meaty glory for next-day dinners.

Nutritional Information and Serving Size

This recipe easily serves 6. Each portion delivers ample protein and a moderate amount of healthy fats, with fewer than 600 calories per portion (estimates vary based on short rib trimming and cheese choice). The sauce is naturally gluten-free—swap in gluten-free pappardelle noodles if needed.

Dutch Oven Short Rib Ragu with Pappardelle (Recap)

This dish is the ultimate comfort food—succulent, slow-braised beef in a rich, aromatic sauce, twirled around wide pappardelle noodles. It’s a recipe that brings people together and lingers in memory, bite after satisfying bite.

Instructions

1. Preheat your oven to 300°F (150°C). Line your Dutch oven with a strip of Reynolds Kitchens Brown Parchment Paper Roll for easy cleanup.
2. Season the short ribs with salt and pepper. Heat olive oil in the Dutch oven over medium-high heat. Working in batches, sear the short ribs until golden-brown on all sides. Transfer to a plate.
3. Using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper, prep the onion, carrots, and celery. Add them to the pot and sauté for 4–5 minutes until softened. Stir in garlic and cook an additional minute.
4. Add tomato paste and cook for another 2 minutes. Pour in red wine, scraping up any browned bits from the bottom. Simmer for 3 minutes, then add crushed tomatoes, beef stock, thyme, rosemary, and bay leaf.
5. Return short ribs to the pot. Cover and braise in the oven for 2½ to 3 hours, until meat is fork-tender.
6. Transfer short ribs to a plate, remove bones (and any excess fat). Use a Farberware Professional Heat Resistant Nylon Meat and Potato Masher to shred the meat, then return it to the sauce. Simmer uncovered on the stovetop for 10–15 minutes to thicken, seasoning to taste.
7. Bring a large pot of salted water to a boil. Cook the pappardelle until al dente, reserving ½ cup of pasta water. Drain, then toss noodles with ragu in a SENSARTE Nonstick Frying Pan Skillet, adding reserved pasta water as needed for a silky finish.
8. Serve topped with chopped parsley and grated Parmesan. Store leftovers in Rubbermaid Brilliance Food Storage Containers for easy reheating.

Cook and Prep Times

Prep Time: 25 minutes
Cook Time: 3 hours
Total Time: 3 hours, 30 minutes

Enjoy this Dutch Oven Short Rib Ragu with Pappardelle—the ultimate Italian comfort food, slow-cooked to perfection!