Short Rib Ragu

Name: Short Rib Ragu
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 1 serving
Ingredients: 3 1/2 pounds beef short ribs; 4 tablespoons olive oil; 1 yellow onion; 2 cups dry red wine; 28 ounces crushed tomatoes; 3 medium carrots; 3 ribs celery; 2 tablespoons tomato paste; 1 tablespoon Better Than Bouillon beef paste; 1/2 cup beef stock; 2 prigs rosemary; 3 bay leaves; 4 prigs thyme; 1 pound pappardelle pasta; fresh parsley; Freshly grated pecorino romano to garnish; Homemade roasted garlic bread; 2 teaspoons kosher salt; 1 1/2 teaspoons ground black pepper

User Reviews

4.3

18 reviews

Good

Prep Time
20 mins
Cook Time
6 hrs
Total Time
6 hrs 20 mins
Calories
850 kcal
Course
Main Course
Cuisine
Italian

Short Rib Ragu

Quade Oliver

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This beef short rib ragu is made in the slow cooker and turned into tender, juicy, shredded meat. Packed with veggies and flavor, this slow cooker short rib ragu is a rich pasta sauce that is restaurant worthy.

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Ingredients

3 1/2 pounds beef short ribs (see note)
4 tablespoons olive oil (divided)
1 yellow onion (diced (1 1/2 cups))
2 cups dry red wine (cabernet)
28 ounces crushed tomatoes
3 medium carrots (peeled, diced ( 1 1/2 cups))
3 ribs celery (diced (3/4 cup))
2 tablespoons tomato paste
1 tablespoon Better Than Bouillon beef paste
1/2 cup beef stock
2 prigs rosemary
3 bay leaves
4 prigs thyme
1 pound pappardelle pasta (prepared al dente)
fresh parsley (chopped to garnish)
Freshly grated pecorino romano to garnish
Homemade roasted garlic bread (optional)
2 teaspoons kosher salt
1 1/2 teaspoons ground black pepper

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Instructions

Salt and pepper all sides of the short ribs.
In a dutch oven over medium/high heat, add 2 tbsp olive oil. In batches, sear each side of the short ribs for 1 minute, until a browned crust forms. Remove from dutch oven and place in slow cooker. Repeat with remaining short ribs.
Lower the heat to medium, add 2 tbsp olive oil and diced onions. Sauté for 4 minutes, until onions begin to soften. Pour in 2 cups of red wine to deglaze the pan, using a wooden spoon to scrape up flavorful short rib bits on bottom of pot. Allow the liquid to reduce for 6 minutes. Carefully add to slow cooker.
Add the rest of the ingredients to the crockpot: crushed tomatoes, carrots, celery, tomato paste, bouillon paste, beef stock, rosemary, bay leaves, and thyme. Using tongs, disperse ingredients evenly.
Set slow cooker on low for 6-8 hours.
Once the short ribs are done cooking, carefully remove from the crockpot and place on cutting board. They are so tender, some of the bones may have already fallen out. Discard the bones. Remove the thyme, rosemary, and bay leaves as well, discard. Use two forks to shred short ribs, removing and discarding fatty bits. Return the shredded short ribs back into the sauce and stir to combine. Turn the slow cooker on warm.
Prepare pasta al dente
Serve ragu over pasta and top with freshly chopped parsley and freshly grated pecorino romano. Enjoy short rib ragu with homemade garlic bread on the side, to soak up all the delicious sauce.

Equipments used:

Notes

Bone-in vs. boneless short ribs: you can get boneless short ribs, but for maximum flavor and best texture, you want to use bone-in short ribs for this recipe.
Try and select the short ribs that are thick and have a lot of meat on the bone.
This dish should be cooked on a low heat setting for tender and juicy meat. If cooked on high, the short ribs can be tough.
Making ahead: If making ahead, fully prepare the short rib ragu and store. Prepare the pasta fresh, when ready to eat.
To store: Store in an airtight container in the fridge for up to 4 days.
To freeze: Allow the short rib ragu to fully cool and store in a flat layer in a freezer bag. Defrost overnight in refrigerator and heat up in pot till warmed through.

Nutrition Information

Show Details

Calories 850kcal (43%) Carbohydrates 73g (24%) Protein 51g (102%) Fat 33g (51%) Saturated Fat 11g (55%) Polyunsaturated Fat 3g Monounsaturated Fat 16g Trans Fat 0.05g Cholesterol 178mg (59%) Sodium 1410mg (59%) Potassium 1543mg (44%) Fiber 7g (28%) Sugar 11g (22%) Vitamin A 5637IU (113%) Vitamin C 18mg (20%) Calcium 121mg (12%) Iron 8mg (44%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 850 kcal

% Daily Value*

Calories	850kcal	43%
Carbohydrates	73g	24%
Protein	51g	102%
Fat	33g	51%
Saturated Fat	11g	55%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	16g	80%
Trans Fat	0.05g	3%
Cholesterol	178mg	59%
Sodium	1410mg	59%
Potassium	1543mg	33%
Fiber	7g	28%
Sugar	11g	22%
Vitamin A	5637IU	113%
Vitamin C	18mg	20%
Calcium	121mg	12%
Iron	8mg	44%