+ Add All Dutch Oven Short Rib Ragu with Pappardelle Ingredients
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Menu
Shopping List
Dutch Oven Short Rib Ragu with Pappardelle
Rate this Recipe
Serves 6
Rich, hearty, saucy, and fall-apart tender.
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
4 lb boneless short ribs, trimmed
Salt, to taste
Ground black pepper, to taste
2 tablespoons olive oil
1 carrot, diced
1 yellow onion, diced
1 rib celery, diced
1 tablespoon Worcestershire sauce
1/4 cup tomato paste
2 cloves garlic, smashed
1 can crushed tomatoes, 15 oz.
3 cups chicken broth
1 package pappardelle pasta, 8.8 oz.
1/3 cup heavy cream
1/2 cup grated Parmesan cheese
Directions:
Generously season both sides of the short ribs with salt and pepper.
Pour the olive oil into the Dutch oven and bring to medium-high heat. Once hot, brown the short ribs. Sear for 4-5 minutes per side. Transfer to a plate and set aside.
Lower the heat to medium-low. Add the carrots, onion, and celery. Cook for about 15 minutes. Add the Worcestershire sauce, tomato paste, and garlic. Stir and cook for 1 minute. Stir in the crushed tomatoes and chicken broth. Then add the short ribs and stir together. Increase the heat to high and bring the liquid to boil. Then reduce the heat to low and cover. Let to simmer for 3 hours, stirring occasionally.
When the short rib ragu is nearly done cooking, fill a pot with water and bring to a boil. Cook the pappardelle pasta according to the package directions.
Add the pappardelle pasta to the Dutch oven and toss to coat. Let sit and simmer for 2 minutes. Remove the Dutch oven from the heat.
Spoon short rib ragu and pappardelle pasta onto serving plates. Enjoy!
A simple collection of delicious family-style recipes
Planning out the weekly dinner menu? Tired of the same dishes week after week? Try these tasty entrees for a scrumptious change of pace. View Recipes >
Celebrate Cinco de Mayo!
Take a fiesta of flavor to the table with delicious Mexican dishes that will make your taste buds go loco! View Recipes >
Email Recipe
Dutch Oven Short Rib Ragu with Pappardelle
Serves 6
Ingredients:
4 lb boneless short ribs, trimmed
Salt, to taste
Ground black pepper, to taste
2 tablespoons olive oil
1 carrot, diced
1 yellow onion, diced
1 rib celery, diced
1 tablespoon Worcestershire sauce
1/4 cup tomato paste
2 cloves garlic, smashed
1 can crushed tomatoes, 15 oz.
3 cups chicken broth
1 package pappardelle pasta, 8.8 oz.
1/3 cup heavy cream
1/2 cup grated Parmesan cheese
Directions:
Generously season both sides of the short ribs with salt and pepper.
Pour the olive oil into the Dutch oven and bring to medium-high heat. Once hot, brown the short ribs. Sear for 4-5 minutes per side. Transfer to a plate and set aside.
Lower the heat to medium-low. Add the carrots, onion, and celery. Cook for about 15 minutes. Add the Worcestershire sauce, tomato paste, and garlic. Stir and cook for 1 minute. Stir in the crushed tomatoes and chicken broth. Then add the short ribs and stir together. Increase the heat to high and bring the liquid to boil. Then reduce the heat to low and cover. Let to simmer for 3 hours, stirring occasionally.
When the short rib ragu is nearly done cooking, fill a pot with water and bring to a boil. Cook the pappardelle pasta according to the package directions.
Add the pappardelle pasta to the Dutch oven and toss to coat. Let sit and simmer for 2 minutes. Remove the Dutch oven from the heat.
Spoon short rib ragu and pappardelle pasta onto serving plates. Enjoy!
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
