Now, let’s dive into the step-by-step instructions for making your very own Dutch Oven Short Rib Ragu with Pappardelle:

1. Prepare the Short Ribs: Season the short ribs generously with salt and pepper on all sides.
2. Sear the Ribs: In a large Dutch oven, heat olive oil over medium-high heat. Add the short ribs in batches. Sear for about 4-5 minutes on each side, until browned. Remove the ribs and set aside.
3. Sauté the Vegetables: In the same pot, reduce heat to medium and add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften. Add minced garlic and cook for an additional minute.
4. Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Lower the heat and let it simmer for about 2-3 minutes.
5. Add Tomatoes and Broth: Stir in the crushed tomatoes, beef broth, thyme, and bay leaf. Bring the mixture to a simmer.
6. Combine and Cook: Return the short ribs to the pot. Ensure they are submerged in the liquid. Cover with a lid and place the Dutch oven in a preheated oven at 325°F (160°C). Cook for 2.5 to 3 hours, until the meat is tender and falls off the bone.
7. Cook the Pappardelle: About 15 minutes before the ragu is finished cooking, bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions. Drain and set aside.
8. Shred the Meat: Once the ragu is ready, remove the short ribs from the pot. Let them cool slightly, then shred the meat, discarding the bones. Return the shredded meat to the sauce and stir to combine.
9. Adjust Seasoning: Taste the ragu and adjust seasoning with salt and pepper as needed.
10. Serve: Plate the pappardelle, generously ladle the short rib ragu over the pasta, and garnish with grated Parmesan cheese and fresh parsley.

These steps provide a clear path to crafting this incredible dish, ensuring you will enjoy every moment of the cooking process.