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Per serving
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- 1
Brown the beef
Cut the short ribs into 2-inch pieces. Heat the olive oil in a large skillet over medium-high heat and brown the beef in batches, giving each piece room so it sears instead of steams. Transfer the browned meat to a 5- or 6-quart slow cooker.
- 2
Load the slow cooker
Slice the mushrooms, chop the onion, and peel and chop the carrots. Add them to the slow cooker along with the bay leaves.
- 3
Build the sauce base
In the same skillet, add the tomato paste, red wine, minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper. Cook and stir over medium heat until fragrant and slightly darkened, 2 to 4 minutes, scraping up the browned bits from the bottom of the pan.
- 4
Combine and cook
Stir the diced tomatoes into the skillet until blended, then transfer everything to the slow cooker. Cover and cook on low until the beef is fork-tender, 7 to 9 hours. Discard the bay leaves and shred the meat into the sauce with two forks.
- 5
Serve or portion out
Cook the pappardelle to al dente and serve the ragu over the top, finished with grated Parmesan if you like. If you are prepping ahead, cool the ragu on its own and cook pasta fresh as you go.
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Slow-Cooker Short Rib Ragu
Created by: SundayPrepCo
Ingredients
- 1 tbsp olive oil
- 2 lb boneless beef short ribs
- 8 oz mushrooms
- 1 onion
- 2 carrots
- 2 bay leaves
- 6 oz tomato paste
- 1/2 cup dry red wine
- 3 garlic
- 1 tbsp Italian seasoning
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 28 oz diced tomatoes
- 1 lb pappardelle
- Parmesan cheese
Instructions
- Brown the beefCut the short ribs into 2-inch pieces. Heat the olive oil in a large skillet over medium-high heat and brown the beef in batches, giving each piece room so it sears instead of steams. Transfer the browned meat to a 5- or 6-quart slow cooker.
- Load the slow cookerSlice the mushrooms, chop the onion, and peel and chop the carrots. Add them to the slow cooker along with the bay leaves.
- Build the sauce baseIn the same skillet, add the tomato paste, red wine, minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper. Cook and stir over medium heat until fragrant and slightly darkened, 2 to 4 minutes, scraping up the browned bits from the bottom of the pan.
- Combine and cookStir the diced tomatoes into the skillet until blended, then transfer everything to the slow cooker. Cover and cook on low until the beef is fork-tender, 7 to 9 hours. Discard the bay leaves and shred the meat into the sauce with two forks.
- Serve or portion outCook the pappardelle to al dente and serve the ragu over the top, finished with grated Parmesan if you like. If you are prepping ahead, cool the ragu on its own and cook pasta fresh as you go.