Ingredients

for the Slowly Braised Short Rib Ragu sauce:

• 4 pounds English cut beef short ribs
• 3 tablespoons olive oil, divided
• 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
• 1 cup dry red wine
• 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/stock or water
• kosher salt and ground black pepper, to season

for Short Rib Ragu pasta:

• 24 ounces pappardelle or pasta of choice
• ½ cup heavy cream
• ½ cup grated parmesan
• for serving, as desired: grated parmesan, finely chopped fresh herbs, etc.

Directions

Braised Short Rib Ragu Sauce

1. Brown the ribs
   Pat short ribs dry and season well with salt and pepper. Heat olive oil in a large heavy pot over medium-high. Brown ribs on all sides (about 3–4 minutes per side), working in batches. Remove and set aside. Pour off excess fat, leaving about 2 tablespoons.
2. Cook the vegetables
   Add chopped carrots, onion, and celery to the pot. Season with salt and pepper. Cook, stirring occasionally, until deeply browned (15–20 minutes).
3. Add garlic & tomato paste
   Stir in garlic and cook 1–2 minutes. Add tomato paste and cook 2–3 minutes until slightly darkened.
4. Deglaze with wine
   Pour in red wine. Scrape up browned bits from the bottom. Simmer until mostly absorbed (3–4 minutes).
5. Simmer
   Add tied herbs (or chopped), bay leaves, parmesan rind (optional), crushed tomatoes, broth (or water), and the browned ribs. Bring to a boil, then reduce to low. Cover and simmer 2½–3 hours, until ribs are very tender. Add a splash of water if it reduces too much.
6. Shred and finish
   Remove ribs and discard herbs, bay leaves, and rind. Shred meat, discard bones, and return meat to the sauce. Stir to combine.

Short Rib Ragu Pasta

1. Cook pasta
   Boil salted water. Cook pasta until al dente. Reserve 1 cup pasta water, then drain (do not rinse).
2. Finish sauce
   While pasta cooks, warm the ragu. Stir in heavy cream and grated parmesan. Simmer gently.
3. Combine
   Add pasta to sauce and toss to coat. Add a splash of reserved pasta water if needed to loosen. Simmer together 1–2 minutes.
4. Serve
   Top with extra parmesan, fresh herbs, or red pepper flakes. Serve immediately.

Source: https://pinchofyum.com/slow-cooker-beef-ragu-with-pappardelle