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Dutch Oven Short Rib Ragu: Indulgent Comfort with Pappardelle

Dutch Oven Short Rib Ragu with Pappardelle
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Indulge in the rich flavors of Dutch Oven Short Rib Ragu served with pappardelle, a perfect comfort food for any occasion.

Ingredients

Scale
  • 2 pounds short ribs
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 cup red wine
  • 2 cups beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 12 ounces pappardelle pasta
  • Salt and pepper to taste

Instructions

  1. In a Dutch oven, heat the olive oil over medium-high heat.
  2. Season the short ribs with salt and pepper, then brown them in batches. Remove and set aside.
  3. Add the onion, carrots, and celery to the pot, cooking until softened.
  4. Stir in the garlic and tomato paste, cooking for another minute.
  5. Pour in the red wine, scraping the bottom of the pot to deglaze.
  6. Add the beef broth, thyme, oregano, bay leaf, and the browned short ribs back to the pot.
  7. Bring to a simmer, cover, and reduce heat to low. Cook for about 2-3 hours, until the meat is tender.
  8. Remove the short ribs, shred the meat, and return it to the sauce.
  9. Meanwhile, cook the pappardelle according to package instructions.
  10. Serve the ragu over the pappardelle.

Notes

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

Nutrition

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

Find it online: https://www.forkfulofcalm.com/dutch-oven-short-rib-ragu-indulgent-comfort-with-pappardelle/