In the heart of a chilly Sunday, nothing beats a warm pot of goodness simmering away, and this Tender Dutch Oven Short Rib Ragu with Pappardelle embodies that perfect comfort food experience. Picture succulent, melt-in-your-mouth short ribs slow-braised in a rich tomato sauce, creating inviting aromas that fill the home with warmth and coziness. This recipe is not just quick to prep; it’s a showstopper that transforms a simple weekend into a special occasion. Pair it with wide pappardelle pasta, and you’ve got a meal that’s perfect for gathering family around the table. How could anyone resist diving into this hearty, Italian-inspired dish? Let’s explore how to make this soul-satisfying ragu your new Sunday tradition!

Why is Short Rib Ragu a Must-Try?

Comforting, hearty goodness: This Short Rib Ragu offers a satisfying meal that wraps you in warmth, making it perfect for chillier evenings.
Flavors that deepen: Slow-braising melds the rich flavors together, creating a complex sauce that tantalizes the taste buds.
Crowd-pleasing main dish: It’s sure to impress family and friends, transforming any ordinary gathering into a delightful feast.
Versatile and forgiving: Consider trying variations, like substituting Parmesan with Pecorino for a sharper flavor or even a vegetarian version with mushrooms.
Easy preparation: A hands-on recipe that requires minimal active cooking time, allowing you to relax while it simmers—just like my Bourbon Short Ribs.
Make this ragu your go-to for memorable meals and cozy Sundays!

Short Rib Ragu Ingredients

• Dive into this mouthwatering Short Rib Ragu that will warming hearts and bellies alike!

For the Ragu

Boneless Short Ribs – The star of the dish, providing a rich, melt-in-your-mouth texture.
Onion – Adds a sweet depth to your ragu; substitute with shallots for a gentler flavor.
Celery – A key component in the soffritto that enhances the base of flavors; can be omitted if not available.
Carrot – Infuses the ragu with natural sweetness and color; replace with parsnips for a unique twist.
Garlic – Enhances aromatics significantly; feel free to adjust the amount based on your love for garlic.
Tomato Paste – Deepens the sauce’s richness; can swap with extra crushed tomatoes in a pinch.
Worcestershire Sauce – Elevates the umami flavor; soy sauce works well as a substitute if needed.
Crushed Tomatoes – The foundation of your sauce; diced tomatoes can be used if that’s what you have.
Chicken Broth – Adds moisture and enhances flavor; opt for vegetable broth for a vegetarian option.
Heavy Cream – Creates a rich, luxurious finish; you can omit it for a lighter version or use half-and-half instead.
Parmesan Cheese – Gives a salty, nutty flavor that ties everything together; try nutritional yeast for a dairy-free alternative.
Pappardelle Pasta – The perfect pasta shape that captures the ragu; tagliatelle or fettuccine are great substitutes if unavailable.

Make this Short Rib Ragu your family’s favorite comfort food!

Step‑by‑Step Instructions for Tender Dutch Oven Short Rib Ragu with Pappardelle

Step 1: Prep Ribs
Begin by patting dry the boneless short ribs with paper towels to remove any excess moisture. Trim away any noticeable fat, then generously season both sides with salt and pepper. This step is crucial for enhancing the flavor of your Short Rib Ragu, so don’t skip it!

Step 2: Brown Ribs
Preheat your Dutch oven over medium-high heat and add a drizzle of olive oil. Once the oil is shimmering, carefully place the seasoned short ribs in the pot. Brown each side for 4-5 minutes until they develop a beautiful, golden crust. Remove the ribs and set them aside on a plate.

Step 3: Sauté Vegetables
Lower the heat to medium-low. In the same Dutch oven, add the chopped onion, diced celery, and carrot. Sauté these aromatic vegetables for about 15 minutes, stirring occasionally, until they are soft and lightly caramelized. This helps build a flavorful base for your ragu.

Step 4: Add Aromatics
Once the vegetables are softened, stir in the smashed garlic, tomato paste, and Worcestershire sauce. Cook for an additional minute, allowing the garlic to release its fragrant aroma and the tomato paste to deepen in color. These additions intensify the flavor profile of your Short Rib Ragu.

Step 5: Combine Ingredients
Now, add the crushed tomatoes and chicken broth to the pot, scraping up any browned bits from the bottom for extra flavor. Return the browned short ribs to the pot, ensuring they are submerged in the liquid. Bring the mixture to a boil, then immediately reduce the heat to low and cover, letting it simmer gently for 2.5 to 3 hours, until the meat is fork-tender.

Step 6: Cook Pasta
As your Short Rib Ragu finishes simmering, bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Before draining, reserve 1 cup of the pasta water. This starchy water will help adjust the sauce’s consistency later.

Step 7: Finish Ragu
Once the short ribs are tender, carefully remove them from the sauce and shred the meat using two forks, discarding any bones. Return the shredded meat to the pot and stir in the heavy cream and grated Parmesan cheese. Mix everything well, adding reserved pasta water a little at a time to achieve your desired sauce consistency. Finally, gently fold in the cooked pappardelle, ensuring every strand is coated in that heavenly ragu.

How to Store and Freeze Short Rib Ragu

Fridge: Store leftovers in an airtight container for up to 4-5 days, ensuring you allow the ragu to cool completely before sealing.

Freezer: For long-term storage, freeze the ragu without pasta for up to 3 months. Use freezer-safe containers or resealable bags to maintain flavor.

Thawing: When ready to enjoy, thaw the ragu overnight in the fridge or use the defrost setting on your microwave for quicker results.

Reheating: Reheat on the stove over low heat, stirring occasionally until warmed through. If it’s too thick, add a splash of broth or water to loosen it.

Short Rib Ragu Variations & Substitutions

Feel free to make this Short Rib Ragu your own; there are endless possibilities to enhance its flavor and adapt it to your needs!

Dairy-Free: Substitute heavy cream with coconut cream for a rich, dairy-free alternative that adds a hint of sweetness.
Lower-Carb: Use zucchini noodles instead of pappardelle for a lighter, low-carb option that still delivers on flavor.
Flavor Boost: Add a splash of red wine to the sauce for deeper flavors; it elevates the umami profile beautifully.
Spicy Kick: Toss in a pinch of red pepper flakes for a subtle heat that contrasts perfectly with the rich ragu.
Vegetarian Twist: Swap the short ribs for mushrooms or lentils, and use vegetable broth to create a hearty vegetarian version that’s just as satisfying.
Herb Infusion: Throw in fresh herbs like thyme or rosemary during the simmering process for an aromatic touch that elevates the dish.
Rustic Variation: Opt for a mix of finely chopped pancetta or bacon to sauté with the veggies for an additional depth of flavor reminiscent of Italian traditions.
Pasta Alternatives: If pappardelle isn’t on hand, tagliatelle or even polenta makes a great base to cradle this luscious ragu. For a unique twist, try pairing it with gnocchi for delightful texture!

As you explore these creativity-inspiring options, consider serving your ragu alongside my luscious Cranberry Orange Shortbread for a sweet finish to your cozy family meal!

Expert Tips for Short Rib Ragu

Seasoning Is Key: Don’t skimp on seasoning the short ribs before browning. This layer of flavor forms the foundation for your Short Rib Ragu.
Patience Matters: Allowing the short ribs to brown properly enhances the richness of the dish. Rushing this step could lead to a less flavorful sauce.
Perfect Simmer: Keep a close eye during the last 40 minutes of cooking. Stir occasionally to prevent the sauce from sticking to the pot; add water if it thickens too much.
Check Consistency: When mixing in pasta, adjust the sauce consistency with the reserved pasta water. It’s essential for achieving that perfect clingy texture on your pappardelle!
Storage Guidelines: Leftovers can be stored in the fridge for 4-5 days. To maintain flavor and texture, freeze the ragu without pasta for up to 3 months.
Customize It: Experiment with variations! Try substituting Parmesan with Pecorino for a bolder taste or create a vegetarian version using mushrooms.

What to Serve with Tender Dutch Oven Short Rib Ragu with Pappardelle

The warmth of this hearty ragu calls for side dishes that complement its rich flavors and hearty texture, making your meal truly unforgettable.

Garlic Bread: This crispy, buttery delight is perfect for soaking up every bit of that luscious sauce from your ragu. It adds a satisfying crunch to each bite.
Rich Polenta: Creamy polenta offers a velvety base that enhances the depth of flavors in the ragu, creating a comforting, rustic dining experience.
Roasted Vegetables: Seasonal veggies, such as carrots and Brussels sprouts, bring a touch of sweetness and balance to the savory ragu, while their caramelization adds complexity.
Caprese Salad: The refreshing taste of ripe tomatoes, fresh basil, and creamy mozzarella brings a vibrant contrast, cutting through the richness of the sauce beautifully.
Red Wine: A glass of full-bodied red, like Chianti or Cabernet Sauvignon, is an excellent pairing that complements the robust flavors in your Short Rib Ragu, enhancing the overall experience.
Tiramisu: For dessert, indulge in this classic Italian treat to finish your meal on a sweet note, its layers of coffee-soaked sponge and creamy mascarpone echoing the Italian theme.

Make Ahead Options

These Tender Dutch Oven Short Rib Ragu with Pappardelle are perfect for meal prep enthusiasts looking to save time on busy weeknights! You can prepare the ragu itself up to 3 days in advance. Simply follow the recipe up until finishing steps, then allow the ragu to cool before transferring it to an airtight container and refrigerating. To maintain quality, refrigerate the cooked ragu and store the pappardelle separately to prevent it from becoming soggy. When you’re ready to serve, gently reheat the ragu on the stovetop, adding a splash of chicken broth or reserved pasta water to revive its rich, comforting flavors. Cook the pappardelle fresh for the best texture, and enjoy a delightful meal with minimal effort!

Tender Dutch Oven Short Rib Ragu with Pappardelle Recipe FAQs

What is the best way to select boneless short ribs?
When choosing boneless short ribs, look for pieces that are bright red with a good amount of marbling, which helps ensure tenderness and flavor during cooking. Additionally, avoid any that have a grayish hue or dark spots, as this may indicate spoilage.

How long can I store leftover Short Rib Ragu in the fridge?
You can store your Short Rib Ragu in an airtight container in the fridge for 4-5 days. Make sure to let the ragu cool completely before sealing it up, as this helps maintain its flavor and texture.

Can I freeze Short Rib Ragu, and if so, how?
Absolutely! To freeze Short Rib Ragu, let it cool down, then transfer it into freezer-safe containers or resealable bags. Remove as much air as possible before sealing. It can be frozen without pasta for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge for the best results.

What should I do if my ragu sauce is too thick?
If you find your sauce has thickened too much while simmering or after reheating, simply add a splash of chicken broth or water and stir until you reach the desired consistency. Remember, the reserved pasta water is also a great way to revive your sauce, so keep some on hand!

Is this recipe suitable for someone with gluten intolerance?
For those with gluten intolerance, you can easily adapt this Short Rib Ragu by using gluten-free pasta or even zucchini noodles. Also, double-check that your chicken broth and Worcestershire sauce are gluten-free. Enjoying this hearty dish is still possible!

Can I make a vegetarian version of Short Rib Ragu?
Yes, you can! Replace the boneless short ribs with a combination of hearty mushrooms, such as portobellos or creminis, and some cooked lentils for added protein. Substitute the chicken broth with vegetable broth, and you’ll have a delicious vegetarian alternative that maintains the essence of the rich ragu.