Rich and Hearty Slow-Cooked Short Ribs with Tomato Ragu (Print version)

Tender beef short ribs slowly cooked in a thick tomato ragu, then shredded and served over pappardelle with parmesan and basil.

# Ingredients:

For the short ribs

01 - 3 lb (1.4 kg) bone-in beef short ribs
02 - 2 teaspoons kosher salt, plus more to taste
03 - 1 teaspoon black pepper
04 - 2 tablespoons olive oil

For the tomato ragu

05 - 1 large yellow onion, finely diced
06 - 2 medium carrots, finely diced
07 - 2 celery ribs, finely diced
08 - 5 garlic cloves, minced
09 - 3 tablespoons tomato paste
10 - 3/4 cup (180 ml) dry red wine or beef broth
11 - 1 cup (240 ml) low-sodium beef broth
12 - 1 can (28 oz / 795 g) crushed tomatoes
13 - 2 bay leaves
14 - 3 fresh thyme sprigs
15 - 1 small rosemary sprig
16 - 1/4 teaspoon red pepper flakes, optional

For serving

17 - 12 oz (340 g) pappardelle or tagliatelle
18 - 1/2 cup (50 g) grated parmesan cheese, plus more for serving
19 - 1/4 cup chopped fresh basil or parsley

# Instructions:

01 - Pat the short ribs very dry. Season all over with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the short ribs for 2-3 minutes per side until deeply browned, then transfer them to a 6-quart slow cooker.
03 - Add onion, carrot, and celery to the same skillet. Cook for 5-7 minutes, stirring often, until softened. Add garlic and cook for 30 seconds.
04 - Stir in tomato paste and cook for 1-2 minutes until darker red. Pour in wine or broth and scrape up the browned bits from the pan.
05 - Transfer the vegetable mixture to the slow cooker. Add beef broth, crushed tomatoes, bay leaves, thyme, rosemary, and red pepper flakes. Cover and cook on low for 8-9 hours or high for 5-6 hours, until the beef shreds easily.
06 - Remove bay leaves, thyme stems, rosemary stem, and bones. Shred the beef and stir it back into the sauce. If loose, cook uncovered on high for 15-20 minutes.
07 - Boil the pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
08 - Toss hot pasta with the ragu, parmesan, and a splash of pasta water as needed until glossy. Finish with basil or parsley and extra parmesan.

# Good to know:

01 - Best cooked on low heat for the most tender short ribs.
02 - Sauce can be made 1 day ahead and reheated gently.
03 - Freeze the ragu without pasta for up to 3 months.

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