Dutch Oven Short Rib Ragu with Pappardelle: A Hearty Italian Classic
For a comforting and indulgent meal that brings the warmth of Italian cuisine to your table, look no further than Dutch Oven Short Rib Ragu with Pappardelle. This rich and flavorful dish features tender, slow-cooked short ribs simmered in a savory sauce, served over wide ribbons of pappardelle pasta. Perfect for cozy family dinners or special occasions, this recipe is all about depth of flavor and satisfying textures. Let’s explore how to create this delightful ragu that promises to impress everyone at your table.
Ingredients List
To prepare Dutch Oven Short Rib Ragu with Pappardelle, gather the following ingredients:
- 2 lbs beef short ribs: The star of the dish, providing rich flavor and tenderness.
- 12 oz pappardelle pasta: Wide noodles that hold the ragu beautifully.
- 1 onion: Diced, for a flavor base.
- 2 carrots: Diced, to add sweetness and texture.
- 2 celery stalks: Diced, for additional flavor.
- 4 cloves garlic: Minced, to enhance the dish’s aroma.
- 1 can (28 oz) crushed tomatoes: For a rich and tangy sauce.
- 1 cup red wine: Adds depth and richness to the ragu.
- 2 cups beef broth: For a savory base.
- 2 bay leaves: For aromatic flavor.
- Salt and black pepper: To taste.
- Fresh parsley: Chopped, for garnish.
Substitution Suggestions
- Short Ribs: Use chuck roast or brisket if short ribs are unavailable.
- Pappardelle: Substitute with fettuccine or tagliatelle for similar results.
- Red Wine: Use a good quality broth if you prefer to omit wine.
Step-by-Step Instructions
Step 1: Brown the Short Ribs
In a large Dutch oven, heat a drizzle of olive oil over medium-high heat. Season 2 lbs of beef short ribs with salt and black pepper, then add them to the pot. Sear the ribs on all sides until browned, about 8-10 minutes. Remove the ribs and set them aside.
Step 2: Sauté the Vegetables
In the same pot, add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for about 5 minutes until the vegetables are softened. Stir in 4 minced garlic cloves and cook for an additional 1-2 minutes until fragrant.
Step 3: Build the Ragu
Return the short ribs to the pot and pour in 1 cup of red wine, scraping up any browned bits from the bottom. Allow the wine to simmer for about 5 minutes. Then, add 1 can of crushed tomatoes, 2 cups of beef broth, and 2 bay leaves. Stir to combine and bring to a simmer.
Step 4: Slow Cook the Ragu
Cover the Dutch oven and reduce the heat to low. Let the ragu simmer gently for about 2-3 hours, or until the short ribs are fork-tender. Check occasionally, adding more broth if needed to keep the sauce from drying out.
Step 5: Cook the Pappardelle
About 15 minutes before serving, bring a large pot of salted water to a boil. Cook 12 oz of pappardelle pasta according to package instructions until al dente. Drain and set aside.
Step 6: Shred the Meat and Serve
Once the short ribs are tender, remove them from the pot and shred the meat, discarding the bones and excess fat. Return the shredded meat to the ragu, stirring to combine. Serve the ragu over the cooked pappardelle and garnish with fresh chopped parsley.
Nutritional Information
Here’s a breakdown of the nutritional information per serving (based on 6 servings):
| Nutrient | Amount |
|---|---|
| Calories | 600 |
| Protein | 40g |
| Carbohydrates | 55g |
| Fat | 25g |
| Fiber | 3g |
| Sodium | 850mg |
Note: Nutritional values may vary based on specific ingredients used.
Healthier Alternatives for the Recipe
If you’re looking to make this dish healthier, consider these modifications:
- Lean Cuts of Beef: Use leaner cuts of beef for reduced fat content.
- Whole Wheat Pasta: Substitute with whole wheat pappardelle for added fiber.
- Reduced-Sodium Broth: Opt for low-sodium beef broth to control sodium intake.
Serving Suggestions
Dutch Oven Short Rib Ragu with Pappardelle pairs wonderfully with various accompaniments:
- With Garlic Bread: Serve with warm garlic bread to soak up the delicious sauce.
- With a Side Salad: A fresh green salad with a light vinaigrette complements the richness of the ragu.
- With Grated Parmesan: Offer grated Parmesan cheese on the side for added flavor.
Personalized Tips
For an extra layer of flavor, consider adding fresh herbs like thyme or rosemary during the last hour of cooking.
Common Mistakes to Avoid
- Not Browning the Meat: Browning the short ribs adds depth of flavor to the ragu, so don’t skip this step.
- Rushing the Cooking Time: Allowing the ragu to simmer for the full time ensures tender meat and rich flavors.
- Overcooking the Pasta: Be sure to cook the pappardelle just until al dente, as it will continue to cook when combined with the ragu.
Storing Tips for the Recipe
To keep your Dutch Oven Short Rib Ragu with Pappardelle fresh:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze portions of the ragu (without pasta) in airtight containers for up to 3 months. Thaw in the refrigerator before reheating.
- Best Practices: For optimal freshness, consume within a few days of preparation.
Conclusion
In summary, Dutch Oven Short Rib Ragu with Pappardelle is a hearty and flavorful dish that combines tender short ribs with a rich sauce, served over wide pasta. This easy recipe is sure to become a favorite in your household, perfect for both casual dinners and special occasions. Try this recipe today, and don’t forget to share your feedback in the comments or subscribe for more delicious updates!
FAQs
Can I use a slow cooker for this recipe?
Yes, you can adapt this recipe for a slow cooker; just follow the same steps and cook on low for about 6-8 hours.
How can I adjust the thickness of the sauce?
If the sauce is too thin, let it simmer uncovered for a while to reduce and thicken.
Can I make this dish ahead of time?
Yes, the ragu can be made ahead of time and reheated before serving. The flavors will deepen as it sits.
Dutch Oven Short Rib Ragu with Pappardelle: A Hearty Italian Classic
Ingredients
- 2 lbs beef short ribs: The star of the dish, providing rich flavor and tenderness.
- 12 oz pappardelle pasta: Wide noodles that hold the ragu beautifully.
- 1 onion: Diced, for a flavor base.
- 2 carrots: Diced, to add sweetness and texture.
- 2 celery stalks: Diced, for additional flavor.
- 4 cloves garlic: Minced, to enhance the dish's aroma.
- 1 can (28 oz) crushed tomatoes: For a rich and tangy sauce.
- 1 cup red wine: Adds depth and richness to the ragu.
- 2 cups beef broth: For a savory base.
- 2 bay leaves: For aromatic flavor.
- Salt and black pepper: To taste.
- Fresh parsley: Chopped, for garnish.
- Substitution Suggestions
- Short Ribs: Use chuck roast or brisket if short ribs are unavailable.
- Pappardelle: Substitute with fettuccine or tagliatelle for similar results.
- Red Wine: Use a good quality broth if you prefer to omit wine.
Instructions
Step 1: Brown the Short Ribs
In a large Dutch oven, heat a drizzle of olive oil over medium-high heat. Season 2 lbs of beef short ribs with salt and black pepper, then add them to the pot. Sear the ribs on all sides until browned, about 8-10 minutes. Remove the ribs and set them aside.
Step 2: Sauté the Vegetables
In the same pot, add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for about 5 minutes until the vegetables are softened. Stir in 4 minced garlic cloves and cook for an additional 1-2 minutes until fragrant.
Step 3: Build the Ragu
Return the short ribs to the pot and pour in 1 cup of red wine, scraping up any browned bits from the bottom. Allow the wine to simmer for about 5 minutes. Then, add 1 can of crushed tomatoes, 2 cups of beef broth, and 2 bay leaves. Stir to combine and bring to a simmer.
Step 4: Slow Cook the Ragu
Cover the Dutch oven and reduce the heat to low. Let the ragu simmer gently for about 2-3 hours, or until the short ribs are fork-tender. Check occasionally, adding more broth if needed to keep the sauce from drying out.
Step 5: Cook the Pappardelle
About 15 minutes before serving, bring a large pot of salted water to a boil. Cook 12 oz of pappardelle pasta according to package instructions until al dente. Drain and set aside.
Step 6: Shred the Meat and Serve
Once the short ribs are tender, remove them from the pot and shred the meat, discarding the bones and excess fat. Return the shredded meat to the ragu, stirring to combine. Serve the ragu over the cooked pappardelle and garnish with fresh chopped parsley.