Dutch Oven Short Rib Ragu transforms humble short ribs into fall-apart tender meat bathed in a rich, hearty sauce that’ll have your family asking for seconds. This is the kind of recipe that fills your home with the most incredible aroma and brings everyone to the table.
I still remember the first time I made this ragu on a chilly October Sunday. The kitchen windows fogged up from the Dutch oven simmering away, and by the time dinner rolled around, my three kids were practically hovering over the pot. That’s when I knew I had something special – a recipe that turns an ordinary Sunday into a memory. The meat becomes so tender it practically melts into the sauce, creating layers of deep, savory flavor that only slow braising can achieve. There’s something magical about watching tough cuts of meat transform into something extraordinary, and this Dutch oven short rib ragu does exactly that. Time to get that Dutch oven ready!
What Makes This Short Rib Ragu So Special
I’ve been making braised meat dishes in my Dutch oven for over thirty years, and this short rib ragu recipe has earned its place as a family favorite for good reason. The beauty of this slow-braised ragu lies in how it transforms simple ingredients into something restaurant-worthy, all while you go about your Sunday.
- Uses boneless short ribs that become incredibly tender without excess fat
- Comes together in one pot, minimizing cleanup despite the rich results
- Delivers deep, complex flavors from the slow braising process
- Works beautifully for meal prep – tastes even better the next day
- Creates enough for a crowd or provides delicious leftovers throughout the week
- Adapts easily to oven or stovetop cooking based on your preference
Ingredient Spotlight
Boneless short ribs are the star here, and I always choose boneless over bone-in because they have less fat and more meat, making them perfect for shredding into the sauce. If you love working with short ribs, you might also enjoy my braised short ribs recipe for a different take on this cut.
Crushed tomatoes provide the foundation for the ragu’s rich sauce, creating that classic Italian-American comfort food texture that clings beautifully to pappardelle pasta.
Chicken broth adds depth and helps create enough braising liquid to keep the meat tender during the long cooking process – I’ve found it works better than beef broth, which can be too heavy.
Tomato paste intensifies the tomato flavor and adds body to the sauce, and browning it with the vegetables creates a deeper, more complex taste.
Heavy cream stirred in at the end adds silky richness that balances the acidity of the tomatoes and rounds out all those bold flavors.
Parmesan cheese brings salty, nutty notes that tie everything together, and I always use freshly grated for the best melting quality and flavor.
Pappardelle pasta is my go-to choice because those wide ribbons catch and hold the chunky ragu sauce in every bite, though any large pasta shape works wonderfully.
Soffritto vegetables (onion, celery, and carrot) create the aromatic base that Italian cooking is built on, and taking time to properly caramelize them makes all the difference.
How to Make Dutch Oven Short Rib Ragu
Step 1. I always start by patting the short ribs completely dry with paper towels and trimming any large pieces of fat – this helps them develop a beautiful brown crust when searing.
Step 2. Betty’s tip: Heat your Dutch oven until it’s really hot before adding the oil, then sear the meat in two batches to avoid overcrowding, which would steam rather than brown the meat. You want a deep golden-brown color on all sides.
Step 3. After removing the browned meat, lower the heat and add your diced onion (about 1/2-inch pieces), celery, and carrot, letting them cook slowly for a full 15 minutes until they’re soft and starting to caramelize – don’t rush this step.
Step 4. I’ve learned that stirring in the tomato paste and letting it cook for a minute or two before adding liquids deepens the flavor significantly and prevents that raw tomato paste taste.
Step 5. Once you add the crushed tomatoes and chicken broth, nestle those beautiful browned short ribs back into the pot along with any accumulated juices – that’s liquid gold for flavor.
Step 6. Bring everything to a boil, then reduce to a gentle simmer, cover with the lid, and let time work its magic for 2-1/2 to 3 hours until the meat is fall-apart tender.
Step 7. Through years of making this Dutch oven short rib ragu, I’ve found that after the first 40 minutes of the braise, you need to check and stir more frequently to prevent the bottom from sticking – add a splash of water if it’s reducing too quickly.
Step 8. When the meat is tender and the sauce has thickened beautifully, stir in the heavy cream and freshly grated Parmesan until everything is smooth and glossy.
Step 9. Add your cooked pappardelle directly to the pot and toss everything together, adding reserved pasta water if needed to achieve that perfect sauce consistency that coats every strand.
Step 10. Let everything cook together for just one more minute so the pasta absorbs some of that incredible sauce, then serve immediately while it’s piping hot.
Keeping This Ragu Fresh
Store your cooled Dutch oven short rib ragu in an airtight container in the refrigerator for 4 to 5 days. Let the ragu cool at room temperature for about 30 minutes before transferring to the fridge. I typically store the ragu and pasta together since the pasta continues to absorb those wonderful flavors, though you can store them separately if you prefer. The sauce actually develops even more depth after a day in the fridge as all those flavors meld together.
Betty’s freezing method works beautifully for this recipe – freeze the ragu without the pasta in freezer-safe bags or containers for up to 3 months. I like to portion it into meal-sized amounts so I can thaw just what I need. Press out as much air as possible from freezer bags to prevent freezer burn and maintain that rich flavor.
For the best texture, I reheat by placing the ragu in a pot over medium heat, stirring occasionally and adding a splash of water or broth if the sauce has thickened too much. The microwave works in a pinch, but stovetop reheating gives you better control over the consistency. If you froze the ragu, thaw it overnight in the refrigerator before reheating, and cook fresh pasta to serve alongside it.
Perfect Partners for Short Rib Ragu
Crusty Italian bread is non-negotiable at my table – you need something to soak up every last bit of that rich, meaty sauce, and a warm baguette or ciabatta does the job perfectly.
Simple arugula salad with lemon vinaigrette provides a peppery, bright contrast to the richness of the ragu, and the acidity cuts through all that wonderful creaminess.
Roasted garlic green beans add a vegetable side that’s substantial enough to stand up to the hearty ragu while keeping things feeling balanced and not too heavy.
Caesar salad brings those classic Italian-American flavors to the table with its creamy dressing and Parmesan, complementing the ragu beautifully without competing with it. My Christmas salad is another fresh option that works wonderfully.
Garlic bread toasted with butter and herbs is always a crowd-pleaser, especially when there are kids at the table who want something familiar alongside new dishes.
Roasted Brussels sprouts with balsamic glaze offer a slightly sweet, caramelized element that plays wonderfully against the savory depth of the short rib ragu.
If you’re looking for more hearty Italian-inspired dishes, my Italian pot roast stracotto is another slow-cooked favorite that delivers similar comfort food vibes.
FAQs
I recommend sticking with boneless short ribs for this recipe because they have less fat and no bones to work around when shredding the meat into the sauce, making the final dish much easier to eat with pasta.
Many home cooks find success with rigatoni, cavatappi, or even wide egg noodles – the key is choosing a pasta shape with enough surface area or ridges to hold onto that chunky, meaty sauce.
Betty’s solution is to make the entire ragu 1-2 days ahead, which actually improves the flavor, then cook fresh pasta when you’re ready to serve for the best texture and presentation.
Dutch Oven Short Rib Ragu with Pappardelle
Ingredients
Equipment
Method
- Pat dry boneless short ribs with paper towels, trim off excess fat, and generously season with salt and pepper on both sides.
- Preheat Dutch oven over medium-high heat and add 2 tablespoons olive oil. Once oil is hot, brown meat in two batches, searing for 4-5 minutes on each side until nicely browned. Transfer to a plate and set aside.
- Lower heat to medium-low and add chopped onion, celery, and carrots. Cook for about 15 minutes or until vegetables are soft and starting to caramelize.
- Add smashed garlic, tomato paste, and Worcestershire sauce. Stir and cook for another minute.
- Add crushed tomatoes and chicken broth, stirring to combine. Return browned meat with any accumulated juices to the pot.
- Turn heat to high and bring liquid to a boil. Then reduce heat to low, cover with lid, and simmer for 2-1/2 to 3 hours or until meat is fall-apart tender.
- After the first 40 minutes of braising, stir more frequently to prevent burning. If sauce reduces too much, add water and continue cooking until fully done.
- When meat is almost done, boil a separate pot of water and cook pappardelle pasta according to package instructions. Drain pasta, reserving 1 cup of cooking water, and set aside.
- When meat is fully cooked and fall-apart tender, add heavy cream and grated Parmesan cheese, stirring until well combined.
- Add cooked pasta and toss to coat. If sauce is too thick, add a splash of reserved pasta water to loosen. Cook for 1 minute to blend flavors, then turn off heat and serve.
