Description
A rich and hearty Slow Cooker Short Rib Beef Ragu served over tender Pappardelle pasta, slow-cooked to perfection for deep, savory flavors enhanced by red wine, aromatic vegetables, and herbs. This comforting Italian-inspired dish combines melt-in-your-mouth beef with a luscious tomato-based sauce, finished with shaved Parmesan cheese for an indulgent yet simple meal ideal for family dinners or special occasions.
Ingredients
Meat and Oil
- 2 tablespoons extra virgin olive oil
- 1.8 kilograms beef short ribs
Vegetables and Aromatics
- 1 large brown onion, diced
- 1 large carrot, diced
- 2 sticks celery, diced
- 5 cloves garlic, minced
Liquids and Seasonings
- 1 cup red wine
- 2 tablespoons tomato paste
- 800 grams canned chopped tomatoes
- 1 cup beef broth
- 4 bay leaves
- Sea salt flakes, to taste
- Cracked black pepper, to taste
- 4 sprigs thyme
Pasta and Garnish
- 500 grams Pappardelle pasta (or gluten-free pasta of choice)
- Parmesan cheese, shaved
Instructions
- Prepare slow cooker or pan: Grease the bottom of the slow cooker insert with olive oil and set to sear function. If your slow cooker lacks a sear function, heat oil in a large casserole pan or skillet to perform the next steps.
- Sear the beef short ribs: Heat the pan and add one-third of the beef short ribs at a time. Sear on all sides until browned, then transfer to a plate. Repeat until all ribs are seared.
- Sauté vegetables: Add diced onions, carrots, and celery to the pan and sauté until onions become translucent. Add minced garlic and cook until fragrant.
- Deglaze with red wine: Pour in the red wine to deglaze the pan, stirring and scraping the browned bits off the bottom to incorporate into the sauce.
- Add remaining ingredients: Stir in tomato paste, canned chopped tomatoes, beef broth, bay leaves, salt, pepper, and thyme sprigs until well combined.
- Slow cook the ragu: Return the seared beef short ribs to the pot, coating them thoroughly with the sauce. Set the slow cooker to low and cook for 6 hours, turning the ribs once during cooking for even flavor distribution.
- Shred beef and blend sauce: After cooking, transfer the beef to a large dish and shred with forks. Remove the bay leaves and thyme sprigs from the sauce. Use an immersion blender to blend the sauce until smooth, then return shredded beef to the slow cooker. Keep warm while preparing pasta.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the Pappardelle pasta and cook until al dente, according to package instructions.
- Serve: Drain the pasta and plate. Spoon the warm beef ragu over the pasta and garnish with shaved Parmesan cheese. Serve immediately for a delicious meal.
Notes
- Use gluten-free pasta to accommodate gluten sensitivity or dietary restrictions.
- For deeper flavor, sear the ribs thoroughly and do not skip the deglazing step.
- If you do not have an immersion blender, use a regular blender to carefully puree the sauce in batches.
- Make sure to turn ribs mid-cooking in the slow cooker for even heat distribution.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 7 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Italian
