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Dutch Oven Short Ribs

Dutch Oven Short Ribs

Fork-tender Dutch Oven Short Ribs braised into a rich ragoût served over pappardelle. Your ultimate comforting Sunday supper recipe.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 people
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5-2 kg boneless beef short ribs excess fat trimmed
  • 1 large onion diced
  • 1 stalk celery diced
  • 1 large carrot diced
  • 2 cloves garlic crushed
  • ¼ cup tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 can (14 oz / 400g) crushed tomatoes
  • 3 cups chicken broth
  • ⅓ cup heavy cream
  • ½ cup grated Parmesan cheese
  • 10 oz pappardelle pasta
  • q.s. Olive oil for cooking
  • q.s. Salt and black pepper to taste

Equipment

  • Dutch Oven A 5-7 quart Dutch oven is ideal.
  • Sharp Chef's Knife and Cutting Board
  • Tongs for Turning Meat
  • Wooden Spoon for Stirring
  • Large Pot for Boiling Pasta

Method
 

  1. Pat short ribs dry and season with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat and sear short ribs until browned.
  3. Remove ribs and cook diced onion, celery, and carrot in the pot for about 15 minutes.
  4. Stir in crushed garlic, tomato paste, and Worcestershire sauce and cook for 1 minute.
  5. Add crushed tomatoes and chicken broth, nestling the seared ribs back into the pot.
  6. Bring to a boil, then reduce heat and cover the pot, simmering for 2.5-3 hours.
  7. Cook pappardelle in salted water until al dente, reserving 1 cup of pasta water.
  8. Once ribs are tender, remove and skim excess fat from the sauce, then stir in cream and Parmesan.
  9. Shred meat and return to sauce. Combine cooked pappardelle with the sauce, adjusting with reserved pasta water if necessary.

Nutrition

Calories: 540kcalCarbohydrates: 42gProtein: 40gFat: 24gSaturated Fat: 11gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 700IUVitamin C: 6mgCalcium: 160mgIron: 4mg

Notes

This dish can be made ahead of time for a deeper flavor; it stores well in the fridge for 4-5 days and can be frozen for up to 3 months.
Don't rush the searing process; it's crucial for flavor development.
If the sauce is thin, simmer uncovered to reduce or add a cornstarch slurry for thickening.
Add a touch of lemon zest at the end for a lovely brightness.
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