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Short Rib Ragu with Pappardelle

Irresistible Short Rib Ragu with Pappardelle for Cozy Nights

This Short Rib Ragu with Pappardelle brings warmth and flavor to cozy dinners, creating an unforgettable experience.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 750
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 3 pounds Boneless Short Ribs The star of the dish
  • 1 large Onion Can substitute with shallots
  • 2 stalks Celery Feel free to omit if not available
  • 1 large Carrot Balances the flavors
  • 4 cloves Garlic Add more for garlic lovers!
  • 2 tablespoons Tomato Paste Infuses rich umami flavor
  • 2 tablespoons Worcestershire Sauce Soy sauce works as a substitute
  • 28 ounces Crushed Tomatoes Diced tomatoes can work in a pinch
  • 2 cups Chicken Broth Use homemade for extra flavor
  • 1 cup Heavy Cream Swap in half-and-half for lighter
  • 1 cup Parmesan Cheese Enhances richness
  • 12 ounces Pappardelle Pasta Ideal for holding the ragu
For Serving
  • 1/2 cup Additional Parmesan Cheese Grate generously on top
  • 2 tablespoons Olive Oil Drizzle before serving
  • Fresh Herbs Consider parsley or basil for garnish

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Pat dry the boneless short ribs with paper towels, then season them generously with salt and pepper.
  2. Heat a splash of olive oil in a Dutch oven over medium-high heat. Sear the seasoned short ribs for 4-5 minutes on each side.
  3. Lower heat to medium, add diced onion, celery, and carrot, and sauté for about 15 minutes.
  4. Stir in smashed garlic, tomato paste, and Worcestershire sauce, cooking for about 1 minute.
  5. Incorporate crushed tomatoes and chicken broth into the pot. Return browned short ribs and juices.
  6. Bring to a boil, then reduce to low, cover, and simmer for 2.5 to 3 hours.
  7. Cook the pappardelle according to package instructions, reserving 1 cup of pasta water.
  8. Once the meat is tender, stir in heavy cream and grated Parmesan cheese into the ragu.
  9. Add the cooked pappardelle and gently toss to coat with the sauce.
  10. Cook for another minute to meld flavors. Serve with extra Parmesan on top.

Nutrition

Serving: 1plateCalories: 750kcalCarbohydrates: 60gProtein: 45gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 3000IUVitamin C: 15mgCalcium: 200mgIron: 4mg

Notes

This dish is perfect for family dinners and gatherings, offering warmth and comfort in every bite.

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