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–+ servings
Dutch Oven Short Ribs

Dutch Oven Short Ribs

Indulge in the rich flavors of Dutch Oven Short Ribs, a comforting dish perfect for family dinners or special occasions. Slow-cooked to tender perfection.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 people
Calories: 572
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 to 2 kg boneless short ribs excess fat trimmed
  • 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 canned crushed tomatoes
  • 750 ml chicken broth
  • 80 ml heavy cream
  • 50 g grated Parmesan cheese
  • 280 g dried pappardelle pasta
  • to taste Olive oil for cooking
  • to taste Salt
  • to taste Pepper

Equipment

  • Dutch oven
  • Tongs
  • Sharp knife
  • Wooden spoon
  • Colander
  • Measuring spoons

Method
 

  1. Pat the short ribs dry and season with salt and pepper.
  2. Heat olive oil in a Dutch oven and sear half the short ribs for 4–5 minutes per side, then set aside and repeat with the remaining ribs.
  3. Lower the heat, add onions, celery, and carrots; cook for about 15 minutes until softened and golden.
  4. Stir in garlic, tomato paste, and Worcestershire sauce; cook for another minute.
  5. Add crushed tomatoes and chicken broth, scrape up browned bits, and return the seared short ribs to the pot.
  6. Bring to a boil, then reduce to a simmer, cover, and cook for 2.5–3 hours.
  7. Cook the pappardelle according to package instructions about 15 minutes before serving; reserve 1 cup of pasta water.
  8. Stir in heavy cream and Parmesan cheese into the sauce.
  9. Add the cooked pasta to the Dutch oven, toss to coat, and add reserved pasta water if needed, then simmer for 1 more minute.

Nutrition

Calories: 572kcalCarbohydrates: 53gProtein: 40gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 125mgSodium: 625mgPotassium: 950mgFiber: 3gSugar: 5gVitamin A: 750IUVitamin C: 12mgCalcium: 150mgIron: 3mg

Notes

This dish is perfect for family gatherings or cozy dinners.
For added flavor, deglaze the pot with a splash of red wine after searing the meat.
Store leftovers in an airtight container in the fridge for up to 4–5 days, or freeze for up to 3 months.
When reheating, add a splash of broth to refresh the sauce texture.
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