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Slow Cooker Beef Short Rib Ragu

the pasta and sauce in a slow cooker.
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This hearty slow cooker short rib ragu simmers all day until the short ribs are falling apart tender. I like to serve it tossed with pasta, but it’s also delicious with mashed potatoes or rice.

Ingredients

Scale
  • 2 pounds of boneless beef short ribs
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • ½ cup low-sodium beef broth
  • 1 medium yellow onion, chopped
  • 2 medium carrots, diced
  • 1 large celery rib, diced
  • 3 large cloves garlic, minced
  • 1 (24-ounce) jar marinara sauce
  • ½ cup dry red wine like cabernet, Pinto Noir, or Malbec (see note)
  • 1 bay leaf
  • 1 sprig of fresh rosemary
  • 12 ounces pappardelle pasta
  • 2 tablespoons balsamic vinegar
  • ¼ cup heavy cream
  • Grated Parmesan cheese for serving

Instructions

  1. Pat the short ribs dry with a paper towel. Season them with ½ teaspoon of kosher salt and ½ teaspoon black pepper.
  2. Heat the olive oil in a large pan over medium-high heat. Place half of the short ribs in the pan and sear them for a few minutes or until they develop a browned crust. Turn them over and sear them on the other side for a few minutes. Take them out of the pan and sear the rest of the ribs.
  3. After searing the short ribs, set them aside and pour the broth into the pan. While it simmers, scrape up all the browned bits off the bottom of the pan.
  4. Transfer the beef broth to the slow cooker. Add the onion, carrots, celery, garlic, and 1/2 teaspoon of salt. Add the marinara and wine and stir to combine. Add the bay leaf and rosemary.
  5. Place the seared short ribs in the sauce so they are mostly covered. Place the lid on the slow cooker and simmer the ribs and sauce on low for six to seven hours or until the short ribs’ internal temperature is between 190 and 200°F. At this point, they are so tender they will easily fall apart.
  6. Take the ribs out of the slow cooker and cut them into small chunks. You can also shred them with two forks. Discard excess fatty bits.
  7. Remove the bay leaf and rosemary sprig from the sauce and discard them. Add the meat back to the sauce, stir, and cover the slow cooker with the lid.
  8. Boil the pasta following the package instructions. While the pasta boils, add the balsamic vinegar and cream to the short rib sauce. Leave the lid off the slow cooker so the sauce can thicken while you wait for the pasta to finish cooking.
  9. Drain the pasta and add to the slow cooker. Using tongs, gently toss the pasta with the ragu. Serve the ragu with grated Parmesan cheese.

Notes

Choose a dry red wine you like to drink. If you want to omit the wine, you can replace it with the same amount of beef broth.

Make-ahead: You can make the sauce a day ahead, refrigerate it, and warm it up on the stove the next day. Boil the pasta while the sauce is reheating.

Storage: The sauce will keep in the refrigerator for several days or in the freezer for several months. Allow it to cool before storing it in an airtight container.

Nutrition

Find it online: https://www.girlgonegourmet.com/slow-cooker-short-rib-ragu/