Short Rib Ragu
This ragu made with short ribs is the definition of comfort food and can be made in an Instant Pot or slow cooker.
Servings 8
Calories 606kcal
Ingredients
- 2 lbs boneless short ribs (or 3 lbs bone-in)
- 2 tablespoon olive oil
- 1 sweet onion, finely chopped
- 1 large carrot, finely chopped
- ½ stalk celery, finely chopped
- 4 cloves garlic, minced
- ½ cup dry red wine
- 1 (25 oz jar) store-bought tomato sauce (I used Prego traditional)
- ¼ cup tomato paste
- 1 (3 inch piece of) Parmesan rind
- ½ cup sun-dried tomatoes, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper
- salt & pepper to taste
- 1 lb pappardelle pasta
Instructions
- Season short ribs with salt and pepper. Heat olive oil in large skillet over medium-high heat and then sear the short ribs on all sides until brown.
- Add onion, carrots, celery and garlic to bottom of slow cooker. Add short ribs and stir in the rest of the ingredients, cooking on high for 6 hours or low for 8-10 hours
- Remove short ribs from pot and shred. Add back to sauce and taste for seasoning.
- Cook the pasta according to package directions. Drain the pasta, saving ¾ cup reserved pasta water and return the pasta to the pot. Add the sauce from the slow cooker and the reserved pasta water. Increase the heat to high and cook, stirring, until the pasta and sauce are combined, about 1 minute. Serve immediately.
Notes
- Searing the short ribs is important as it locks in the flavor.
- Use a quality dry red wine that you would drink like a Cabernet or Chianti.
- Don't skip the Parmesan rind as it enhances the flavor. I always freeze any leftover Parmesan rinds to use for this specific occasion.
- Reserved pasta water works as a thickener for the sauce if needed.
Nutrition
Serving: 1g | Calories: 606kcal | Carbohydrates: 55g | Protein: 31g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 85mg | Sodium: 467mg | Potassium: 260mg | Fiber: 4g | Sugar: 13g