• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • All Recipes
  • Dinner

Veronika's Kitchen logo

menu icon
go to homepage
  • About
  • All Recipes
  • Dinner
  • Dessert
  • Contact Us
search icon
Homepage link
  • About
  • All Recipes
  • Dinner
  • Dessert
  • Contact Us
×

Home » Course » Dinner » Dutch Oven Short Rib Ragu with Pappardelle

Published: Sep 24, 2022 by Veronika's Kitchen * This post may contain affiliate links

Dutch Oven Short Rib Ragu with Pappardelle

Jump to Recipe Print Recipe

Make the best homemade Short Rib Ragu recipe! Slowly braised in a Dutch oven in rich hearty sauce, the meat is fall-apart tender. I love serving with with pappardelle pasta to make it a perfect comforting meal for Sunday dinner.

Short Rib Ragu with Pappardelle in a Dutch oven.

What is Ragu?

The term “Ragu” means a slowly braised Italian meat-based sauce. It is usually made with beef, cooked in a flavorful tomato sauce, and often served with pasta, gnocchi, or polenta.

Because we braise short ribs over low heat for a long time, it helps tenderize and breakdown connective tissues, making the meat super tender. Despite it takes a few hours to make this recipe, it’s absolutely worth it!

Short Rib Ragu with Pappardelle in a plate.

Ingredients and Substitution

  • Short Ribs. I prefer to use boneless short ribs rather than bone-in in this recipe, as they have less fat (and you can trim excess fat), so the ragu won’t be too fatty and greasy.
  • Onion, Celery, Carrot. This three vegetable combo is usually called “Soffritto” and makes the best base for any ragu, stew, or soup.
  • Garlic. I only use two garlic cloves. If you love garlic flavor, you can easily add more.
  • Tomato Paste. It provides richness to the dish.
  • Worcestershire sauce. This is one of my favorite ingredients to provide rich and complex flavors to ragu and stews.
  • Crushed tomatoes. You can use crushed or diced tomatoes in this recipe.
  • Chicken broth. I like to use my Homemade Chicken Stock, but you can also use a prepackaged store-bought one.
  • Heavy cream. It helps to create a wonderful creamy texture, brinning all the flavors together.
  • Parmesan cheese. Similar to heavy cream, Parmesan cheese helps to create creamy velvety texture and elevates the flavors.
  • Parppardelle. I love to use pappardelle in this recipe, but you can also use any large pastas, like rigatoni, capricci, or fisilli.
Separate ingredients to make short rib ragu.

How to make it

Pat dry boneless short ribs, trim off the excess fat, and then generously season with salt and pepper from both sides.

Preheat a Dutch oven over medium/high heat and add 2 tbsp olive oil. Once the oil is hot, brown the meat in two batches. Sear for about 4-5 minutes on each side or until the meat is nicely browned. Then transfer to a plate and set aside.

Process photos of browning short ribs.

Lower the heat to medium/low and add chopped onion, celery and carrots. Cook for about 15 minutes or until the vegetables are soft and starting to caramelize.

Process photos of adding onion, celery, and carrots to the pot and cooking it.

Then add 2 smashed cloves of garlic, ¼ cup tomato paste, and 1 tbsp Worcestershire sauce. Stir and cook for another minute.

Process photos of adding garlic and tomato paste to the soffritto.

Add 15 ounces crushed tomatoes, 3 cups chicken broth, and stir. Then add the browned meat with juices.

Turn up the heat to high and bring the liquid to boil. Then reduce the heat back to low, cover with the lid, and let it simmer for 2 ½-3 hours or until the meat is fall-apart tender.

NOTE: After cooking for 40 minutes, you will need to pay closer attention to the pot and stir more often, so the sauce doesn’t burn. If it reduces too much, you can add some water and continue cooking until fully done.

Process photos of adding tomato sauce and short ribs to the sauce.

When the meat is almost done, boil a separate pot of water and cook pappardelle pasta according to the instructions. Then drain the pasta, reserving 1 cup of cooked pasta water, and set aside.

When the meat is fully cooked and fall-apart tender and the sauce is reduced, add ⅓ cup heavy cream and ½ cup grated Parmesan cheese, and stir until well combined.

Add the cooked pasta and toss to coat. If the sauce is too thick, you can add a splash of reserved cooked pasta water to loosen it up. Keep cooking for 1 minutes to blend all the flavors together, then turn of the heat and serve.

Process photos of adding heavy cream, Parmesan cheese, and pasta to the meat sauce.

Tips for best results

  • Take time to build the flavors! Browning the meat and the soffritto (onion, celery, and carrots) are the crucial steps in building the flavors. So, don’t rush the process and let each of them caramelize. As the result, you will have the best ragu with rich, deep, and complex flavors.
  • Braise the meat until fall-apart tender. Depending on the size of the short ribs, your cooking time might be a little bit shorter or longer. So, be patient and let the meat cook until it’s fully ready. It will be so tender and will be “melting” in your mouth.
Short Rib Ragu with Pappardelle in a Dutch oven.

Storage and Freezing

  • How to store. After short rib ragu is completely cooled off, transfer it to an air-tight container and refrigerate for 4-5 days.
  • How to freeze. I usually prefer to freeze ragu without pasta, so it will store better. You can put it in an air-tight container or a freezer-safe bag and freeze up to 3 months. To thaw, just leave it in the fridge overnight, then reheat.
  • How to reheat. You can reheat it in a pot over medium heat. If the sauce gets too thick, just add a splash of water to loosen it up.
Short Rib Ragu with Pappardelle in a Dutch oven.

Frequently Asked Questions

Can I make short rib ragu in the oven?

Yes. Though I prefer to fully cook it on the stove top, you can also cook it in the oven. After the meat and vegetables are seared, and you add all the ingredients back to the pot, bring the liquids to boil, then cover with the lid and transfer to the oven. You can braise them in the oven at 350°F for 2 ½-3 hours, occasionally stirring.

Why are my beef short ribs so tough?

Most likely you didn’t cook them long enough. Braising short ribs is a slow process that requires patience. Depending on the size of the meat pieces and their quality, you might need more time to cook them to get the right texture.

Shell I use bone-in or boneless short ribs for ragu?

I prefer to use boneless short ribs because they are less fatty and will make the ragu less greasy. Also, if there is some extra fat on the meat, you can easily trim it.

Short Rib Ragu with Pappardelle in a plate.

More Comfort Meals Ideas:

  • Dutch Oven Short Ribs
  • Dutch Oven Beef Stew
  • Dutch Oven Whole Chicken
  • Vegetable Pasta Bake
  • Lemon Chicken Orzo
  • Mozzarella Stuffed Chicken Breast
  • Peas and Asparagus Risotto
  • Cast Iron Chicken Thighs
  • Instant Pot Lamb Shanks
  • Dutch Oven Pot Roast
  • White Bean Vegetable Stew
Short Rib Ragu with Pappardelle in a Dutch oven.
Print Recipe
4.91 from 10 votes

Dutch Oven Short Rib Ragu with Pappardelle

Make the best homemade Short Rib Ragu recipe! Slowly braised in a Dutch oven in rich hearty sauce, the meat is fall-apart tender. I love serving with with pappardelle pasta to make it a perfect comforting meal for Sunday dinner.
Prep Time30 mins
Cook Time3 hrs
Total Time3 hrs 30 mins
Course: Dinner, Main Course
Cuisine: Italian
Servings: 6 people
Calories: 809kcal
Author: Veronika’s Kitchen

Ingredients

  • 3-4 pounds boneless short ribs trim excess fat
  • 1 large onion diced
  • 1 rib celery diced
  • 1 large carrot diced
  • 2 cloves garlic smashed
  • ¼ cup tomato paste
  • 1 tablespoon Worcestershire sauce
  • 15 ounces crushed tomatoes
  • 3 cups chicken broth
  • ⅓ cup heavy cream
  • ½ cup Parmesan cheese grated
  • 10 ounces pappardelle pasta

Instructions

  • Pat dry boneless short ribs, trim off the excess fat, and then generously season with salt and pepper from both sides.
  • Preheat a Dutch oven over medium/high heat and add 2 tbsp olive oil. Once the oil is hot, brown the meat in two batches. Sear for about 4-5 minutes on each side or until the meat is nicely browned. Then transfer to a plate and set aside.
  • Lower the heat to medium/low and add chopped onion, celery and carrots. Cook for about 15 minutes or until the vegetables are soft and starting to caramelize.
  • Then add 2 smashed cloves of garlic, ¼ cup tomato paste, and 1 tbsp Worcestershire sauce. Stir and cook for another minute.
  • Add 15 ounces crushed tomatoes, 3 cups chicken broth, and stir. Then add the browned meat with juices.
  • Turn up the heat to high and bring the liquid to boil. Then reduce the heat back to low, cover with the lid, and let it simmer for 2 ½-3 hours or until the meat is fall-apart tender.
  • NOTE: After cooking for 40 minutes, you will need to pay closer attention to the pot and stir more often, so the sauce doesn’t burn. If it reduces too much, you can add some water and continue cooking until fully done.
  • When the meat is almost done, boil a separate pot of water and cook pappardelle pasta according to the instructions. Then drain the pasta, reserving 1 cup of cooked pasta water, and set aside.
  • When the meat is fully cooked and fall-apart tender and the sauce is reduced, add ⅓ cup heavy cream and ½ cup grated Parmesan cheese, and stir until well combined.
  • Add the cooked pasta and toss to coat. If the sauce is too thick, you can add a splash of reserved cooked pasta water to loosen it up. Keep cooking for 1 minutes to blend all the flavors together, then turn of the heat and serve.

Notes

  • Take time to build the flavors! Browning the meat and the soffritto (onion, celery, and carrots) are the crucial steps in building the flavors. So, don’t rush the process and let each of them caramelize. As the result, you will have the best ragu with rich, deep, and complex flavors.
  • Braise the meat until fall-apart tender. Depending on the size of the short ribs, your cooking time might be a little bit shorter or longer. So, be patient and let the meat cook until it’s fully ready. It will be so tender and will be “melting” in your mouth.
  • How to store. After it’s completely cooled off, transfer to an air-tight container and refrigerate for 4-5 days.

Nutrition

Calories: 809kcal | Carbohydrates: 65g | Protein: 60g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.05g | Cholesterol: 220mg | Sodium: 928mg | Potassium: 1377mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2236IU | Vitamin C: 10mg | Calcium: 197mg | Iron: 8mg
Did you make this recipe?I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.

More Dinner Recipes

  • Bone-in Skin-on chicken thighs with seared lemon slices on a plate.
    Oven Baked Lemon Pepper Chicken Thighs
  • Baked diced chicken breast, sweet potatoes, broccoli, zucchini, bell pepper, and cherry tomatoes on a baking sheet topped with grated Parmesan cheese and herbs.
    Sheet Pan Chicken and Veggies
  • Cherry tomato sauce with basil in a large pan.
    15 Minute Cherry Tomato Pasta Sauce
  • Chicken drumsticks with potatoes in a baking dish.
    Oven Baked Chicken Legs with Potatoes

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Amanda says

    March 05, 2023 at 5:42 pm

    This didn’t turn out right for me. Admittedly, I did get country style ribs instead of short ribs (I’m new to this and didn’t catch my mistake until later!) but the sauce didn’t reduce at all. I even gave it another hour or so without the lid on and still didn’t reduce anywhere close to the amount in the pictures. Would the different meat really make that big of a difference?

    Reply
    • Amanda says

      March 05, 2023 at 6:40 pm

      4 stars
      Update! I decided to trust the process and keep going and it came out really well! This is the 3rd of your recipes I’ve tried since I got my Dutch oven a few weeks ago and the first one I’ve had any issues with, so I’m sure it was something I did wrong (like getting the wrong meat lol…although it did fall apart and come out super tender, so I guess that’s a win…)

      Reply
  2. Lauren says

    October 25, 2022 at 2:40 pm

    Quick Question! I see that the ingredient lists calls for tomato sauce but the written recipe calls for tomato paste. Can you clarify? Thanks!

    Reply
    • Veronika's Kitchen says

      October 31, 2022 at 11:31 am

      Hi Lauren! Thank you so catching this! This is my mistake, I just corrected it to tomato paste 😉

      Reply
  3. Patrick says

    October 16, 2022 at 10:46 pm

    I just made this and the sauce was delicious, my only question is on the pasta. I used 16 ounces of papardelle because the recipe called for one pound. Felt like an 8 oz package would’ve been enough. Is one pound definitely the recommendation?

    Reply
  4. Ksenia says

    October 02, 2022 at 8:21 pm

    5 stars
    This dish was pure comfort food! I loved the look on my guests’ faces when I served it to the table tonight. I had a generous sprinkle of Parmesan on top of each plate, and it was a HUGE success.

    Reply
  5. Erin says

    October 02, 2022 at 3:09 pm

    5 stars
    This ragu was great! We had it for dinner and will definitely have it again. Love all the cheese in it!

    Reply
  6. Moop Brown says

    October 02, 2022 at 12:25 pm

    This dish is incredibly tasty and flavorful and I love how tender the meat is.

    Reply
  7. Ann says

    October 02, 2022 at 8:33 am

    5 stars
    What a hearty meal! I made this the other night for dinner, and everyone loved it! Will definitely make this recipe again!

    Reply
  8. megane says

    October 01, 2022 at 8:59 pm

    5 stars
    Absolute perfection! So amazingly tasty! I could eat this every single day.

    Reply
  9. Debbie says

    September 30, 2022 at 9:25 pm

    5 stars
    This short rib ragu is amazing and my family devoured it. This was hearty and full of flavor, even my picky eater loved this. I will be making this again and again.

    Reply
  10. Marie says

    September 29, 2022 at 9:32 pm

    5 stars
    This is a 10 on the comfort scale! Wow that lamb meat is incredibly flavorful. The pasta just soaks in the flavors, it’s an incredible dish. I can’t wait to make it again to impress my friends!

    Reply
  11. Kathryn says

    September 27, 2022 at 9:55 am

    5 stars
    This short rib ragu was incredible and made the most delicious Sunday dinner!It was easy to make and I love how it was made in the dutch oven. The flavors and tenderness of this dish is hard to beat!

    Reply
  12. Tracy says

    September 26, 2022 at 5:18 pm

    5 stars
    Oh my gosh this was so delicious! Always looking for new ways to use our Dutch oven and we absolutely love this rib ragu!

    Reply
  13. Gloria says

    September 26, 2022 at 10:12 am

    5 stars
    This is comfort food at the highest level. My family would love this for dinner. Perfect for entertaining too.

    Reply
  14. Becca says

    September 24, 2022 at 11:06 am

    could you cook this in the slow cooker?

    Reply
    • Veronika's Kitchen says

      September 24, 2022 at 11:38 am

      Hi Becca! Yes, you can make this recipe in a slow cooker. Just cook on high for 4-5 hours or on low for 7-8 hours, stirring occasionally.

      Reply

Primary Sidebar

Follow me on:

Welcome to Veronika’s Kitchen!

Hi, I'm Veronika! I'm so happy to see you on my blog and share my favorite meals with you! My main goal is to share delicious classic recipes using simple ingredients. Read More…

Categories

Featured at:

list of brand logos

Most Popular

  • Stew with beef tips, potatoes, carrots, and peas in a bowl.
    Dutch Oven Beef Stew
  • Chicken and rice with broccoli and melted cheese in a white casserole.
    Cheesy Broccoli Chicken and Rice Casserole
  • A slice of Tiramisu on a grey plate.
    Classic Tiramisu Recipe
  • Sliced banana bread on a white table.
    One Bowl Banana Bread

Instant Pot Recipes

  • Mashed potatoes, topped with butter and chopped parsley in a bowl.
    Instant Pot Mashed Potatoes Recipe
  • A collage of four Instant Pot recipes with text in the middle.
    Instant Pot Recipes for Beginners
  • Bolognese sauce over pasta in a grey bowl.
    Easy Instant Pot Bolognese Sauce
  • Lamb shank with gravy, vegetables, amd mashed potatoes in a grey bowl.
    Instant Pot Lamb Shanks

Dinner Recipes

  • Sauteed broccoli, carrots, snow peas, and red bell pepper in teriyaki sauce over white rice in a bowl.
    Vegetables Teriyaki Stir Fry
  • Soup with onions, carrots, potatoes, peas, and pasta in a bowl.
    Vegetable Noodle Soup
  • Carrot and lentil soup, topped with Parmesan cheese and parsley, in a bowl with a spoon.
    Carrot and Lentil Soup
  • Pasta with chicken, spinach, with blush sauce, topped with melted cheese and parsley, in a baking dish.
    Tomato Chicken Pasta Bake

Dessert Recipes

  • Sour Cream Cookies, topped with sugar icing and sprinkles on a plate.
    Sour Cream Cookies
  • Chocolate bundt cake, topped with chocolate ganache.
    Chocolate Overload Cake
  • Cookies topped with M&Ms and chocolate chips on a wire rack.
    Monster Cookies
  • Apple Pie Cinnamon Roll in a baking dish.
    Apple Pie Cinnamon Rolls with Cream Cheese Frosting

Footer

↑ back to top

About

  • Privacy Policy
  • About
  • Contact

Newsletter

  • Sign Up! for emails and updates

Copyright © 2023 Veronika's Kitchen on the Cookd Pro Theme