Short Rib Ragu with Pappardelle: Comfort Food Bliss

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Everyday Culinary Delights👩‍🍳

Posted on 25 December 2025

As I stirred the pot, the rich aroma of simmering beef and garlic floated through my kitchen, transporting me straight to the charming streets of Italy. This Dutch Oven Short Rib Ragu with Pappardelle is my go-to comfort food, delivering a depth of flavor that makes even the longest days feel worthwhile. With tender, fall-apart meat bathed in a savory tomato sauce, this dish is perfect for cozy Sunday dinners or any occasion when you want to impress without spending all day in the kitchen. Plus, it’s surprisingly easy to make and is sure to be a crowd-pleaser for family and friends alike. Curious about how to bring this delicious taste of Italian cuisine to your table? Let’s dive into the recipe!

Why is Short Rib Ragu a Must-Try?

Hearty Comfort: This dish is the epitome of comfort food, perfect for warming up your evenings. Rich and Flavorful: The layers of flavor from the slow-braised short ribs paired with a creamy sauce create a mouthwatering experience. Convenient Cooking: Made in one pot—a Dutch oven—this recipe minimizes cleanup while maximizing taste. Versatile Options: Feel free to substitute short ribs with chuck roast or even go lighter with ground turkey for a tailored experience. Crowd-Pleasing Delight: Whether it’s a family gathering or a dinner party, this ragu is sure to impress everyone at the table. Experience more Italian flavors by trying the Marry Chicken Pasta for another must-have dish!

Short Rib Ragu with Pappardelle Ingredients

For the Ragu
• Boneless Short Ribs – A rich protein source; trim excess fat for a lighter sauce.
• Onion – Adds sweetness; finely chop for even cooking.
• Celery – Enhances the aromatic base; use fresh for optimal flavor.
• Carrot – Brings a natural sweetness; dice small to blend well.
• Garlic – Offers a subtle sharpness; adjust to taste for more or less.
• Tomato Paste – Provides depth and thickness to the sauce; essential for flavor.
• Worcestershire Sauce – Adds a complex taste; tailored to your preferences.
• Crushed Tomatoes – Forms the main base; can substitute with diced tomatoes if needed.
• Chicken Broth – Moistens the ragu; homemade is best for flavor.
• Heavy Cream – Introduces richness; can swap for non-dairy milk if desired.
• Parmesan Cheese – Enhances the creaminess; optional depending on dietary needs.

For the Pasta
• Pappardelle Pasta – The ideal choice for this ragu; large pasta allows for maximum sauce adherence.
• Alternative Pasta Options – Fettuccine or rigatoni work well if pappardelle is not available.

This Short Rib Ragu with Pappardelle is ready to elevate your home cooking with its comforting, hearty flavors!

Step‑by‑Step Instructions for Short Rib Ragu with Pappardelle

Step 1: Prepare the Short Ribs
Season the boneless short ribs generously with salt and pepper, patting them dry to enhance browning. Trim any excess fat to avoid a greasy sauce. Preheat your Dutch oven over medium-high heat and add a drizzle of olive oil, heating until shimmering, signaling it’s ready for the short ribs.

Step 2: Sear the Ribs
Once the oil is hot, carefully add the seasoned short ribs to the Dutch oven. Sear them for 4-5 minutes on each side until deep brown and caramelized, creating a crust that locks in flavor. After browning, transfer the ribs to a plate and set aside, allowing the fond to develop in the pot.

Step 3: Sauté the Aromatics
Reduce the heat to medium and add chopped onion, celery, and carrot to the Dutch oven. Sauté for about 15 minutes until the vegetables are softened and beginning to caramelize, releasing their sweet aromas. This aromatic base is essential for building depth in your Short Rib Ragu.

Step 4: Build the Sauce
Add minced garlic, tomato paste, and Worcestershire sauce to the sautéed vegetables in the Dutch oven. Stir and cook for an additional minute, ensuring the garlic doesn’t burn. The mixture should be fragrant, forming a rich base for the sauce that will envelop the short ribs.

Step 5: Combine the Ragu Ingredients
Pour in crushed tomatoes and chicken broth, stirring to combine everything thoroughly. Return the browned short ribs to the pot, ensuring they are submerged in the sauce. Bring the mixture to a gentle boil, then reduce the heat to low and cover, allowing the ragu to simmer beautifully for 2.5 to 3 hours.

Step 6: Cook the Pappardelle
While the ragu simmers, prepare the pappardelle pasta according to the package instructions in a large pot of salted boiling water. Cook until al dente, about 8-10 minutes, then reserve a cup of pasta water before draining. This water is crucial for adjusting the sauce consistency later.

Step 7: Finish the Ragu
Once the meat is tender and falls apart easily, stir in heavy cream and grated Parmesan cheese into your ragu, mixing well. Add the cooked pappardelle pasta to the pot, and gently toss everything together to coat the noodles in the rich sauce. If the ragu is too thick, drizzle in some reserved pasta water to reach your desired consistency.

Step 8: Serve and Enjoy
Allow the combined Short Rib Ragu and pappardelle to heat through for about a minute. Once everything is warmed and inviting, serve immediately, garnished with extra Parmesan if desired. Embrace the comforting warmth of this dish, making it the star of your cozy dinner.

What to Serve with Dutch Oven Short Rib Ragu with Pappardelle

This delightful ragu has a rich, savory depth that could have you coming back for seconds—or even thirds!

Garlic Bread: Perfect for soaking up the luscious sauce, garlic bread adds that satisfying crunch and aromatic flavor.
Fresh Arugula Salad: A light and peppery salad with a simple lemon vinaigrette balances the dish’s richness while adding a refreshing texture.
Roasted Brussels Sprouts: These caramelized greens offer a nutty crunch that beautifully contrasts the creamy ragu, taking your meal to the next level.
Sautéed Green Beans: Crisp-tender green beans tossed in olive oil bring a vibrant color and freshness, enhancing the overall balance of flavors.
Chianti Wine: This classic Italian red wine pairs beautifully with the dish, its acidity cutting through the richness and enhancing the ragu’s flavor profile.
Tiramisu: End your meal on a sweet note with coffee-soaked ladyfingers topped with mascarpone, creating a delightful finish to this comforting feast.

Each of these pairings harmonizes beautifully with the Short Rib Ragu, weaving together a sumptuous dining experience that feels like a warm hug on a plate.

Make Ahead Options

These Dutch Oven Short Rib Ragu with Pappardelle are ideal for busy cooks looking to save time during the week! You can cook the ragu itself up to 3 days in advance—simply prepare it according to the recipe and allow it to cool completely before refrigerating in an airtight container. For best results, store the pappardelle separately to prevent it from becoming soggy. When you’re ready to serve, gently reheat the ragu on the stovetop until warmed through, adding a splash of water if necessary to maintain creaminess. This way, you can enjoy all the rich flavors of the ragu without the fuss on a busy night!

Expert Tips for Short Rib Ragu

Searing Technique: Properly sear the short ribs until they’re deeply browned to enhance the overall flavor. This builds a delicious layer of complexity in your Short Rib Ragu.
Soffritto Success: Don’t rush the sautéing of onion, celery, and carrot. Allowing them to caramelize develops a sweeter, richer base for your sauce, elevating your dish.
Simmering Care: Keep an eye on the sauce as it simmers. If it reduces too much, add reserved pasta water slowly to maintain moisture and avoid burning.
Creamy Dream: Stir in the heavy cream just before serving to keep the sauce light and creamy. Adding it too early can result in curdling during long cooking.
Flavor Fusion: For added depth, consider a splash of red wine to deglaze the pot after browning the ribs. This extra touch can deepen the flavor profile of your Short Rib Ragu.
Make Ahead: This ragu tastes even better the next day! Make it in advance, cool it completely before storing, and enjoy the developed flavors during your meal.

How to Store and Freeze Short Rib Ragu

Fridge: Store leftover Short Rib Ragu in an airtight container for up to 4-5 days. Keep the pasta separate to maintain its texture.

Freezer: For longer storage, freeze the ragu without pasta in airtight containers for up to 3 months. Thaw overnight in the fridge when ready to enjoy.

Reheating: To reheat, warm on the stove over low heat, adding a splash of chicken broth or water to restore its creamy consistency if needed.

Serving Tip: If reheating from frozen, ensure the ragu is heated thoroughly and bubbly before serving for the best flavor experience.

Short Rib Ragu with Pappardelle: Endless Variations

Feel free to get creative and make this Short Rib Ragu your own; the possibilities are as delightful as the dish itself!

Substitution: Swap boneless short ribs for chuck roast or brisket for similar flavor and tenderness. Different cuts can yield a subtle twist in taste.
Vegetarian Option: Use mushrooms or portobello to create a hearty ragu without meat. Their earthy taste adds delightful depth, perfect for vegetarian diners.
Wine Infusion: Add a splash of red wine while sautéing the vegetables for an extra layer of richness and complexity. It’s an easy way to elevate your dish to gourmet status!
Lighten Up: For a lower-calorie alternative, consider using ground turkey or chicken in place of beef. This twist maintains flavor while making the dish a bit lighter.
Add Some Heat: If you crave heat, toss in a pinch of red pepper flakes or some chopped jalapeño to the sautéed veggies. The warmth really enhances the savory flavors.
Creamy Sneak: Instead of heavy cream, substitute with coconut milk or another non-dairy alternative for a lighter, lactose-free option that keeps the creaminess intact.
Flavor Contrast: Stir in fresh herbs like thyme or rosemary at the end for an aromatic lift. They add vibrancy and freshness to this comforting dish.
Pasta Exploration: Try serving with rigatoni or fettuccine instead of pappardelle. While each shape provides a slightly different experience, they all offer ample sauce-holding capabilities!

For an added touch of Italian flavors, don’t forget to explore the delightful Fish Tacos with Mango Salsa for a refreshing contrast to this rich dish. Each bite can take you on different culinary adventures!

Short Rib Ragu with Pappardelle Recipe FAQs

What type of short ribs should I use for the ragu?
I recommend using boneless short ribs as they provide a rich flavor and fall-apart texture when braised. If you can’t find boneless, you can opt for bone-in short ribs, just be sure to account for the bone weight during cooking.

How should I store leftover ragu?
Store your leftover Short Rib Ragu in an airtight container in the refrigerator for up to 4-5 days. Keep the pasta separate to maintain its texture; this way, you’ll have a delightful meal ready for busy weeknights!

Can I freeze the Short Rib Ragu?
Absolutely! To freeze, cool the ragu completely and store it in airtight containers without the pasta. It can be frozen for up to 3 months. Thaw it overnight in the fridge before reheating to enjoy it at its best.

What do I do if my ragu is too thick?
If your ragu turns out thicker than desired, simply stir in some reserved pasta water, a little at a time, until you reach your preferred consistency. This tip will help keep the sauce creamy and maintain the delightful cling to your pasta.

Is there a way to make this recipe dairy-free?
Yes! You can swap the heavy cream with non-dairy milk, such as almond or coconut milk, and skip the Parmesan cheese or choose a dairy-free alternative. This way, you can still savor the rich flavors of the Short Rib Ragu while accommodating your dietary preferences!

Can dogs eat short ribs?
While your furry friend may love the taste of meat, it’s important to remember that short ribs are fatty and seasoned with ingredients like garlic and onion that can be harmful to dogs. Always consult your veterinarian before sharing human food with pets.