Short rib ragu is one of those dishes that fills your kitchen with the kind of aroma that makes everyone ask when dinner will be ready. The first time I made this for Sunday dinner, my kids hovered around the Dutch oven for hours, drawn by the incredible smell.
Table of Contents
Ingredients for Dutch Oven Short Rib Ragu
I always start with quality boneless short ribs because they’re leaner than bone-in cuts. Taking a few minutes to trim excess fat yourself ensures you get the best texture. Through years of making this ragu, I’ve found that fresh vegetables and good chicken broth make all the difference in building that rich, complex flavor.
- 3-4 pounds boneless short ribs (trim excess fat)
- 1 large onion (diced)
- 1 rib celery (diced)
- 1 large carrot (diced) – I recommend using fresh, crisp carrots for the best sweetness
- 2 cloves garlic (smashed)
- ¼ cup tomato paste
- 1 tablespoon Worcestershire sauce
- 15 ounces crushed tomatoes – San Marzano tomatoes give the richest flavor in my experience
- 3 cups chicken broth (homemade is ideal, but quality store-bought works)
- ⅓ cup heavy cream
- ½ cup Parmesan cheese (grated) – I usually grate fresh Parmigiano-Reggiano
- 10 ounces pappardelle pasta
- 2 tablespoons olive oil
- Salt and pepper (to taste)
Step-by-Step Instructions
The key to exceptional ragu is patience during the browning and braising stages. Don’t rush these steps, and you’ll be rewarded with incredible depth of flavor.
Step 1: Pat the boneless short ribs completely dry with paper towels, then trim away any excess fat using a sharp knife. Season both sides generously with salt and pepper, pressing the seasoning into the meat so it adheres well.
Step 2: Preheat your Dutch oven over medium-high heat and add the olive oil. Once the oil shimmers and moves easily around the pan, add the short ribs in a single layer without crowding. Brown the meat in two batches, searing for 4-5 minutes per side until a dark golden-brown crust forms. Transfer to a plate and set aside.
Step 3: Lower the heat to medium-low and add the diced onion, celery, and carrots to the Dutch oven. Cook for 15 minutes, stirring occasionally, until the vegetables soften and develop golden-brown edges. This caramelization builds the foundation of flavor for your ragu.
Step 4: Add the smashed garlic, tomato paste, and Worcestershire sauce to the vegetables. Stir constantly for one minute until the tomato paste darkens slightly and becomes fragrant. This step removes the raw tomato taste.
Step 5: Pour in the crushed tomatoes and chicken broth, stirring to combine and scraping up any browned bits from the bottom of the pot. Return the seared short ribs and any accumulated juices to the Dutch oven.
Step 6: Turn the heat to high and bring the liquid to a vigorous boil. Once boiling, reduce heat to low, cover with the lid, and simmer for 2½ to 3 hours. After the first 40 minutes of simmering, stir every 15-20 minutes for the remaining cooking time to prevent the sauce from sticking or burning. If sauce level drops below halfway up the meat, add water ½ cup at a time. The meat is ready when it falls apart easily with a fork.
Step 7: During the final 20 minutes of braising, bring a large pot of salted water to boil and cook the pappardelle according to package directions. Drain, reserving 1 cup of pasta water, and set aside.
Step 8: When the short ribs are fall-apart tender, stir in the heavy cream and grated Parmesan cheese until the sauce becomes silky and cohesive. Add the cooked pappardelle and toss gently to coat. If the sauce seems thick, add reserved pasta water a few tablespoons at a time until you reach your desired consistency. Cook for one final minute to marry the flavors, then remove from heat. Let rest for 5 minutes before serving.
Perfect Pairings for Short Rib Ragu
This hearty ragu pairs beautifully with sides that balance its richness while adding fresh flavors and varied textures to your meal.
Crusty Italian Bread: A warm baguette or ciabatta is essential for soaking up every bit of that luxurious sauce. The crispy crust and soft interior provide the perfect textural contrast. Try serving with garlic bread rolls for an extra special touch.
Simple Arugula Salad: Peppery arugula dressed with lemon juice and olive oil cuts through the richness of the ragu. The bright, sharp flavors refresh your palate between bites.
Roasted Broccolini: Lightly charred broccolini with garlic and red pepper flakes adds a nutritious, slightly bitter element that complements the sweet, savory ragu perfectly.
Creamy Baked Mac and Cheese: For a crowd-pleasing family dinner, serve this ragu alongside creamy mac and cheese. The combination makes for an indulgent comfort food spread that everyone will love.
Mashed Potatoes: If you want to skip the pasta, try serving this ragu over short rib ragu with parmesan mashed potatoes for an incredibly comforting variation.
Make-Ahead and Storage Solutions
Store leftover ragu (with or without pasta) in an airtight container in the refrigerator for up to 5 days. The flavors actually deepen and improve after a day or two, making this an excellent make-ahead option for entertaining.
For reheating, warm the ragu gently in a pot over medium-low heat, adding a splash of water or broth if the sauce has thickened. I recommend freezing the ragu without the pasta for up to 3 months in freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
This ragu is incredibly versatile beyond pappardelle. Try it over rigatoni, spooned over creamy polenta, or even as a filling for lasagna. The creamy Italian sausage rigatoni uses similar braising techniques if you enjoy this cooking method.
FAQs
Can I make this ragu in a slow cooker instead of a Dutch oven?
Yes. Brown the meat and sauté the vegetables in a skillet first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until the meat is tender.
What’s the best substitute if I can’t find pappardelle pasta?
Wide egg noodles, fettuccine, or rigatoni all work wonderfully. Choose a pasta shape with enough surface area to hold the chunky, meaty sauce.
Can I use bone-in short ribs for this recipe?
Absolutely. Bone-in ribs add even more flavor, though you’ll need to account for the bone weight when purchasing (buy about 4-5 pounds). Remove the bones before shredding the meat.
Dutch Oven Short Rib Ragu with Pappardelle
Ingredients
Equipment
Method
- Pat the boneless short ribs completely dry with paper towels, then trim away any excess fat using a sharp knife. Season both sides generously with salt and pepper, pressing the seasoning into the meat so it adheres well.
- Preheat Dutch oven over medium-high heat and add olive oil. Once oil shimmers, add short ribs in a single layer without crowding. Brown the meat in two batches, searing for 4-5 minutes per side until a dark golden-brown crust forms. Transfer to a plate and set aside.
- Lower heat to medium-low and add diced onion, celery, and carrots. Cook for 15 minutes, stirring occasionally, until vegetables soften and develop golden-brown edges. This caramelization builds the foundation of flavor.
- Add smashed garlic, tomato paste, and Worcestershire sauce. Stir constantly for one minute until tomato paste darkens and becomes fragrant.
- Pour in crushed tomatoes and chicken broth, stirring to combine and scraping up browned bits. Return seared short ribs and accumulated juices to the pot.
- Turn heat to high and bring to a boil. Reduce heat to low, cover, and simmer for 2.5 to 3 hours. After the first 40 minutes of simmering, stir every 15-20 minutes for the remaining cooking time to prevent sticking. If sauce level drops below halfway up the meat, add water half cup at a time. Meat is ready when it falls apart with a fork.
- During the final 20 minutes of braising, boil salted water and cook pappardelle according to package directions. Drain, reserving 1 cup pasta water.
- When short ribs are fall-apart tender, stir in heavy cream and Parmesan cheese. Add cooked pappardelle and toss to coat. Add reserved pasta water a few tablespoons at a time to reach desired consistency. Cook for one minute, then remove from heat. Let rest for 5 minutes before serving.
