Name: Dutch Oven Short Rib Ragu with Pappardelle
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Italian-Inspired
Ingredients: 3 lbs bone-in beef short ribs; 2 tbsp olive oil; 1 large yellow onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 4 cloves garlic, minced; 2 tbsp tomato paste; 1 can (28 oz) crushed tomatoes; 1 cup dry red wine (like Cabernet, Merlot, or Chianti); 1 cup beef broth; 2 bay leaves; 4 sprigs fresh thyme; Salt and black pepper to taste; 1 lb pappardelle pasta; Freshly grated Parmesan cheese (for serving); Fresh parsley, chopped (optional)

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This Dutch Oven Short Rib Ragu with Pappardelle is a rich, hearty, and comforting dish that’s perfect for a cozy night in. The short ribs are slowly braised in a flavorful tomato and red wine sauce until they’re melt-in-your-mouth tender, then tossed with wide, velvety pappardelle noodles. It’s the kind of meal that feels gourmet but comes together with a simple one-pot process.

Why You’ll Love This Recipe

I love how this dish turns simple ingredients into something extraordinary. The short ribs are deeply flavorful, thanks to slow braising in a Dutch oven, and the sauce becomes thick and luxurious without needing heavy cream. The pappardelle is the perfect pasta to soak up every bit of the sauce. This recipe also makes great leftovers, which taste even better the next day. Dutch Oven Short Rib Ragu with Pappardelle

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in beef short ribs
Olive oil
Yellow onion
Carrots
Celery
Garlic
Tomato paste
Crushed tomatoes
Dry red wine
Beef broth
Bay leaves
Fresh thyme
Salt and pepper
Pappardelle pasta
Parmesan cheese (for serving)
Fresh parsley (optional, for garnish)

Directions

I start by seasoning the short ribs with salt and pepper, then sear them in olive oil in a Dutch oven until they’re deeply browned on all sides. This step builds incredible flavor.
I remove the short ribs and sauté the chopped onion, carrots, and celery in the same pot until they’re soft and golden.
I add minced garlic and tomato paste, letting it cook for a minute or two to deepen the flavor.
I deglaze the pot with red wine, scraping up all the browned bits from the bottom. Then I stir in the crushed tomatoes, beef broth, bay leaves, and thyme.
I return the short ribs to the pot, making sure they’re mostly submerged in the sauce.
I cover the Dutch oven and braise everything in a 325°F (160°C) oven for about 2.5 to 3 hours, until the meat is falling off the bone.
Once done, I remove the short ribs, discard the bones and any large pieces of fat, then shred the meat and return it to the sauce.
I simmer the sauce uncovered for another 15-20 minutes to thicken it.
While the sauce finishes, I cook the pappardelle according to the package instructions.
I toss the pasta with the ragu, serve it with a generous sprinkle of Parmesan, and garnish with fresh parsley if I have some on hand.

Servings and timing

This recipe serves about 6 people. It takes around 3.5 to 4 hours total — 30 minutes of active prep and searing time, and about 3 hours of braising and simmering. It’s definitely worth the wait.

Variations

I sometimes swap the short ribs for boneless chuck roast if I want a more budget-friendly option.
For a spicier version, I add red pepper flakes to the tomato paste step.
I’ve also tried using tagliatelle or rigatoni when I didn’t have pappardelle, and it still turned out great.
If I want to skip wine, I just add more beef broth and a splash of balsamic vinegar for depth.
For a dairy-free version, I skip the Parmesan or use a vegan alternative.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen over time, so it’s even better the next day. For reheating, I warm the ragu gently on the stove or in the microwave, and I cook fresh pasta if I want that just-made texture. I also freeze the ragu (without pasta) for up to 2 months — it reheats beautifully. Dutch Oven Short Rib Ragu with Pappardelle

FAQs

What type of red wine should I use?

I usually go with a dry red wine like Cabernet Sauvignon, Merlot, or Chianti. It doesn’t need to be fancy, just something I’d drink.

Can I make this recipe in advance?

Absolutely. I often make it a day ahead since the flavor improves overnight. I just reheat it gently on the stove and cook fresh pasta when I’m ready to serve.

Can I use boneless short ribs?

Yes, boneless short ribs work just fine. I adjust the quantity slightly since they weigh less without the bone.

What can I use instead of a Dutch oven?

If I don’t have a Dutch oven, I use any heavy oven-safe pot with a lid. A slow cooker could also work, though I still like to sear the meat and sauté the vegetables on the stove first.

Can I make this gluten-free?

Definitely. I just swap in gluten-free pasta, and I always double-check that my broth and tomato products are gluten-free.

Conclusion

This Dutch Oven Short Rib Ragu with Pappardelle is a dish I turn to when I want to impress without fuss. It’s cozy, full of flavor, and feels like something out of a fine dining restaurant — but made right in my kitchen. Whether I’m cooking for guests or making a weekend meal for myself, it always hits the spot.