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Slow Cooker Braised Beef Short Rib Ragu with Pappardelle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 26 reviews
  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 10 servings 1x
  • Category: Main Dish
  • Method: Braising
  • Cuisine: Italian

Description

This Slowly Braised Beef Short Rib Ragu is a rich, hearty Italian-inspired dish featuring tender braised beef short ribs simmered in a savory tomato and red wine sauce with aromatic herbs and vegetables. Served over pappardelle or your favorite pasta, this comforting ragu is perfect for a special family dinner or weekend meal that showcases deep, slow-cooked flavors.

Ingredients

Scale

Beef and Braising

  • 4 pounds English cut beef short ribs
  • 3 tablespoons olive oil, divided
  • Kosher salt and ground black pepper, to season
  • one (1) 0.75-ounce package fresh “poultry herb blend” (or approx. 2 sprigs fresh rosemary, 4 sprigs fresh sage leaves and 12 sprigs fresh thyme)
  • 2 bay leaves
  • optional: 1 parmesan rind
  • 14 ounces crushed tomatoes
  • 2 cups low-sodium beef broth or water
  • 1 cup dry red wine

Vegetables and Aromatics

  • 3 large carrots, peeled and diced
  • 1 large yellow onion, finely diced
  • 1 stalk celery, finely diced
  • 8 cloves garlic, finely chopped or grated
  • 6 ounces tomato paste

Pasta and Finishing

  • 24 ounces pappardelle or pasta of choice (such as casarecce, bucatini, or gnocchi)
  • ½ cup heavy cream
  • ½ cup grated parmesan cheese
  • For serving, as desired: grated parmesan, finely chopped fresh herbs, crushed red pepper

Instructions

  1. Brown the short ribs: Pat the beef short ribs dry with paper towels and season generously with kosher salt and black pepper. Heat 2 tablespoons of olive oil in a large heavy-bottomed pot (such as a Dutch oven) over medium-high heat. When the oil shimmers, add the ribs in batches to avoid overcrowding. Brown them for 3-4 minutes per side until nicely caramelized. Transfer browned ribs to a plate. Drain all but 2 tablespoons of fat from the pot and set aside.
  2. Brown the soffritto: Add the remaining 1 tablespoon of olive oil if needed, then add diced carrots, onion, and celery to the pot with 1 teaspoon kosher salt and pepper. Cook over medium heat, stirring occasionally, for 15-20 minutes or until deeply browned and caramelized.
  3. Add aromatics: Stir in the garlic and cook for 1-2 minutes until fragrant. Add tomato paste and cook for another 2-3 minutes until it darkens and coats the vegetables.
  4. Deglaze the pot: Increase heat to medium-high and pour in the red wine. Stir constantly, scraping up browned bits from the bottom. Cook for 3-4 minutes until the wine reduces and is mostly absorbed.
  5. Build and simmer the ragu: Tie the herb blend together with kitchen twine or finely chop if no twine is available. Add the herbs, bay leaves, and parmesan rind to the pot. Add crushed tomatoes, beef broth (or water), and the browned short ribs. Bring to a boil, then reduce heat to low and cover. Simmer gently for 2 ½ to 3 hours, stirring occasionally, until the meat is fall-apart tender. Add water if the ragu reduces too much.
  6. Finish the braised short rib ragu: Remove short ribs to a plate or board and discard herbs, bay leaves, and parmesan rind from the pot. Shred the meat using tongs or forks, discarding bones. Return shredded meat to the sauce and stir to combine. The ragu can be refrigerated or frozen at this stage if desired.
  7. Boil the pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package instructions. Reserve about 1 cup of pasta water before draining the pasta; do not rinse.
  8. Finish the ragu sauce: While pasta is cooking, rewarm the ragu and stir in heavy cream and parmesan cheese. Simmer gently over low heat, stirring occasionally.
  9. Toss pasta with ragu: Add the drained pasta to the pot with the ragu sauce, tossing well to coat evenly. Add reserved pasta water as needed to loosen the sauce or extra parmesan to thicken. Cook over medium heat for 1-2 minutes allowing flavors to meld.
  10. Serve: Portion pasta into bowls and top with additional grated parmesan, fresh herbs, and crushed red pepper if desired. Serve immediately for best flavor and enjoy!

Notes

  • Patting the short ribs dry before browning ensures a better caramelization and richer flavor.
  • Use low-sodium broth to better control salt levels in the sauce.
  • If the ragu reduces too much while simmering, add a splash of water to maintain moisture and prevent burning.
  • You can make this ragu a day ahead; flavors deepen overnight and it reheats beautifully.
  • Freeze any leftover ragu without pasta for up to 3 months; thaw in fridge overnight before reheating.
  • Pasta water helps to adjust sauce consistency because of its starch content.

Find it online: https://yumrecipesfood.com/slow-cooker-braised-beef-short-rib-ragu-with-pappardelle-recipe/