Short Rib Ragu Recipe
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
Scale
- 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)
Instructions
- 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.
Find it online: https://blogchef.net/short-rib-ragu-recipe/