Description
Enjoy a hearty Dutch Oven Short Rib Ragu with Pappardelle, perfect for cozy nights.
Ingredients
Scale
- 3 pounds Boneless Short Ribs (Choose boneless to reduce greasiness.)
- 1 medium Onion (Part of the soffritto.)
- 2 stalks Celery (Part of the soffritto.)
- 2 medium Carrot (Part of the soffritto.)
- 2 cloves Garlic (Use more for extra garlicky punch.)
- 2 tablespoons Tomato Paste (Adds richness to the sauce.)
- 1 tablespoon Worcestershire Sauce (Adds tangy flavor.)
- 28 ounces Crushed Tomatoes (Forms the core of the sauce.)
- 2 cups Chicken Broth (Homemade stock is best.)
- 1 cup Heavy Cream (Adds creaminess.)
- 1 cup Parmesan Cheese (Freshly grated yields best results.)
- 12 ounces Pappardelle Pasta (Broad shape perfect for sauce.)
Instructions
- Prepare the short ribs by patting them dry and trimming excess fat. Season with salt and pepper.
- Brown the short ribs in a Dutch oven over medium-high heat with olive oil for 4-5 minutes on each side.
- Sauté chopped onion, celery, and carrot in the same pot for about 15 minutes until soft and fragrant.
- Add minced garlic, tomato paste, and Worcestershire sauce, cooking for an additional minute.
- Pour in crushed tomatoes and chicken broth, then return short ribs to the pot. Simmer for 2½ to 3 hours.
- Cook pappardelle pasta in salted boiling water according to package instructions until al dente, about 8-10 minutes.
- Stir in heavy cream and Parmesan cheese to the ragu for a creamy consistency, then simmer for 5 minutes.
- Toss the cooked pappardelle with the ragu, adding reserved pasta water if needed for desired consistency.
Notes
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braised
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 100 mg