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Dutch Oven Short Rib Ragu with Pappardelle
Serves 6 |
Rich, hearty, saucy, and fall-apart tender.
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Ingredients:
| 4 lb boneless short ribs, trimmed |
| Salt, to taste |
| Ground black pepper, to taste |
| 2 tablespoons olive oil |
| 1 carrot, diced |
| 1 yellow onion, diced |
| 1 rib celery, diced |
| 1 tablespoon Worcestershire sauce |
| 1/4 cup tomato paste |
| 2 cloves garlic, smashed |
| 1 can crushed tomatoes, 15 oz. |
| 3 cups chicken broth |
| 1 package pappardelle pasta, 8.8 oz. |
| 1/3 cup heavy cream |
| 1/2 cup grated Parmesan cheese |
Directions:
- Generously season both sides of the short ribs with salt and pepper.
- Pour the olive oil into the Dutch oven and bring to medium-high heat. Once hot, brown the short ribs. Sear for 4-5 minutes per side. Transfer to a plate and set aside.
- Lower the heat to medium-low. Add the carrots, onion, and celery. Cook for about 15 minutes. Add the Worcestershire sauce, tomato paste, and garlic. Stir and cook for 1 minute. Stir in the crushed tomatoes and chicken broth. Then add the short ribs and stir together. Increase the heat to high and bring the liquid to boil. Then reduce the heat to low and cover. Let to simmer for 3 hours, stirring occasionally.
- When the short rib ragu is nearly done cooking, fill a pot with water and bring to a boil. Cook the pappardelle pasta according to the package directions.
- Add the pappardelle pasta to the Dutch oven and toss to coat. Let sit and simmer for 2 minutes. Remove the Dutch oven from the heat.
- Spoon short rib ragu and pappardelle pasta onto serving plates. Enjoy!
| Main Ingredient: | Short Ribs |
| Cooking Method: | Dutch Oven |
| Course: | Dinner |
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