Slow-Cooker Short Rib Ragu over Pappardelle
An irresistible sauce gives this beef another dimension of flavor. Nearly any starchy side, such as potatoes or polenta, will work in place of the pasta. Short ribs are my crowd-pleaser weekend meal for all occasions.
Servings: 12
Ingredients
- 1 tablespoon olive oil
- 2 pounds bone-in beef short ribs
- 1 small onion chopped
- 2 small carrots peeled and chopped
- 2 bay leaves
- 1 12-ounce can tomato paste
- 3 garlic cloves minced
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon porcini mushroom powder
- ½ cup dry red wine
- 1 28-ounce can diced tomatoes
- 1 pound pappardelle
- Parmesan cheese grated or shaved, to serve
Instructions
- In a large skillet, heat oil over medium-high heat; brown meat in batches.
- Transfer meat to a slow-cooker along with the onions, carrots, and bay leaves.
- In the same skillet, add tomato paste, garlic, Italian seasonings, salt, pepper, and pepper flakes.
- Cook and stir over medium heat until fragrant and slightly darkened, 2-4 minutes.
- Stir in the mushroom powder, wine, and diced tomatoes until blended.
- Transfer mixture to slow cooker; cover.
- Cook on low until beef is tender, 7-9 hours.
- Discard bay leaves.
- Cook pasta according to package directions for al dente.
- Serve ragu over pasta with Parmesan.