When a friend gave me a can of San Marzano tomatoes I knew it was time to prepare a short rib ragu. I decided to use beef short ribs and let the slow cooker do all of the work for me. This ragu gets a lot of flavor from the short ribs, San Marazano tomatoes, wine, and thyme. Additonal flavor comes from onion, garlic and carrot. The type of pasta used in this recipe is pappardella but you could use other types such as linguini. I like to serve this dish with garlic bread and ricotta cheese.
- 2 lbs boneless beef short ribs
- salt and pepper
- 1/2 onion (chopped)
- 1 carrot (peeled and chopped)
- 4 garlic cloves (chopped)
- 1 (28 ounce) can peeled whole San Marazano Tomatoes (crushed with your hands)
- 1 cup dry red wine
- 1 cup low-sodium beef broth
- 2 bay leaves
- 3 sprigs fresh thyme
- pinch of red pepper flakes
- 3/4 lb pappardella pasta
- freshly grated parmesan
- italian parsley (chopped)
- fresh basil (chopped)
- Season the short ribs on both sides with salt and pepper. Add to the bottom of a slow cooker. Add in onion, carrot, and garlic.
- Add in crushed tomatoes, wine, beef broth, bay leaves, and fresh thyme. Season with salt, pepper, and a pinch of red pepper flakes.
- Cover and cook on low for 8 hours. Remove the short ribs and shred them using two forks. Discard bay leaves and thyme sprigs. Return the beef to the slow cooker and mix well.
- Cook the pappardelle pasta according to package directions. Drain and mix with the sauce stirring to coat. Serve with parmesan, parsley, and basil on top.