Description
Tender short ribs braise for hours in a rich red wine-and-tomato sauce, filling your kitchen with garlicky aromas. Shredded meat melds into a silky sauce poured over broad pasta, then topped with parsley and Parmesan.
Ingredients
- 3 pounds beef short ribs
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 14 ounces crushed tomatoes
- 1 cup beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 ounces pappardelle or other pasta
- 1/4 cup chopped fresh parsley
- 1/2 cup grated Parmesan cheese
Instructions
- Season the short ribs with salt and pepper on all sides.
- Heat olive oil in a large skillet over medium-high heat.
- Add short ribs and brown on all sides then transfer to the slow cooker.
- In the same skillet add onion carrots and celery and cook until softened about 5 minutes.
- Stir in garlic and tomato paste and cook for 1 minute.
- Pour in red wine scraping up any browned bits and let simmer for 2 minutes.
- Transfer vegetables and wine mixture to the slow cooker and add crushed tomatoes beef broth thyme and bay leaves.
- Cover and cook on low for 8 hours or on high for 4 hours until the meat is tender.
- Remove short ribs and shred the meat discarding bones and excess fat then return meat to the sauce and stir to combine.
- Cook pasta according to package instructions and drain.
- Serve ragu over pasta garnished with parsley and Parmesan cheese.
Notes
- The ragu tastes even better the next day after flavors have melded.
- You can freeze leftover ragu for up to 3 months.
- Use pappardelle or rigatoni for a hearty pairing.
- Adjust red wine amount or replace with broth for a less intense flavor.