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Dutch Oven Short Ribs

Dutch Oven Short Ribs

Indulge in the rich flavors of Dutch Oven Short Ribs with Pappardelle. Perfectly tender meat meets creamy sauce for a comforting dish that's ideal for cozy dinners or special occasions.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 people
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5-2 kg boneless short ribs excess fat trimmed
  • 1 large onion diced
  • 1 celery stalk diced
  • 1 large carrot diced
  • 2 cloves garlic crushed
  • 60 ml tomato paste
  • 1 tbsp Worcestershire sauce
  • 400 g canned crushed tomatoes
  • 750 ml chicken broth
  • 80 ml heavy cream
  • 50 g grated Parmesan cheese
  • 280 g dried pappardelle pasta
  • q.s. Olive oil for cooking
  • q.s. Salt to taste
  • q.s. Pepper to taste

Equipment

  • Dutch Oven
  • Wooden Spoon
  • Colander
  • Tongs
  • Measuring Cups

Method
 

  1. Pat the short ribs dry with paper towels and season with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat and sear half the ribs for 4–5 minutes per side until golden brown.
  3. Remove the ribs and sear the remaining pieces.
  4. Reduce heat to medium-low and add onions, celery, and carrots; sweat for 15 minutes.
  5. Stir in crushed garlic, tomato paste, and Worcestershire sauce; cook for 1 minute.
  6. Pour in crushed tomatoes and chicken broth; return ribs to pot and stir gently.
  7. Bring to a boil, then reduce heat to low; cover and simmer for 2.5–3 hours.
  8. About 30 minutes before ribs are done, boil pappardelle according to package instructions.
  9. Stir in heavy cream and grated Parmesan into the sauce; adjust seasoning as needed.
  10. Add drained pappardelle to the pot, tossing to coat in sauce; add reserved pasta water if needed.
  11. A sprinkle of fresh thyme just before serving enhances the flavors beautifully.

Nutrition

Calories: 480kcalCarbohydrates: 50gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 850mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 10mgCalcium: 150mgIron: 4mg

Notes

For variations, swap pappardelle with tagliatelle or rigatoni, and for a dairy-free option, use coconut cream and nutritional yeast.
Leftovers taste just as good the next day; store in an airtight container in the refrigerator for 4–5 days.
This dish can be frozen in portions for up to three months; simply thaw overnight before reheating.
A sprinkle of fresh thyme just before serving enhances the flavors beautifully.
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