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Dutch Oven Short Ribs

Dutch Oven Short Ribs

Indulge in tender Dutch Oven Short Ribs with rich flavors and creamy pappardelle pasta for a comforting meal perfect for any occasion.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 people
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 to 2 kg boneless short ribs, excess fat removed
  • 1 large onion, diced
  • 1 stalk celery, diced
  • 1 large carrot, diced
  • 2 cloves garlic, crushed
  • 60 ml tomato paste
  • 1 tbsp Worcestershire sauce
  • 400 g crushed tomatoes
  • 750 ml chicken broth
  • 80 ml heavy cream
  • 50 g grated Parmesan cheese
  • 280 g pappardelle pasta
  • 1 splash olive oil for cooking
  • to taste salt and pepper

Equipment

  • Dutch oven
  • Wooden spoon or spatula
  • Large pot for boiling pasta
  • Paper towels

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 the short ribs on all sides for 4-5 minutes until golden brown.
  3. Remove the ribs and set aside; reduce heat to medium and add diced onions, celery, and carrots.
  4. Cook vegetables for about 15 minutes until caramelized and softened.
  5. Add crushed garlic, tomato paste, and Worcestershire sauce; cook for 1 minute.
  6. Stir in crushed tomatoes and chicken broth, scraping up any browned bits, and return the short ribs to the pot.
  7. Bring the mixture to a boil, cover, and simmer for 2.5 to 3 hours, checking periodically.
  8. Cook the pappardelle according to package instructions and reserve a cup of pasta water.
  9. After the ribs are tender, stir in heavy cream and grated Parmesan cheese.
  10. Toss cooked pappardelle with the sauce and serve immediately, garnished with extra Parmesan if desired.

Nutrition

Calories: 550kcalCarbohydrates: 50gProtein: 45gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 900IUVitamin C: 5mgCalcium: 150mgIron: 4mg

Notes

Consider adding a splash of red wine after browning the meat for depth of flavor. Substitutions like beef chuck roast for short ribs or coconut milk for heavy cream can cater to dietary preferences. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months—just thaw and reheat gently for best results.
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