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Slow Cooked Short Rib Ragù with Pasta

Rich, comforting slow cooked short rib ragù with pasta 🍝🥩 — fall-apart tender beef in a red wine tomato sauce, perfect for cozy dinners.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs beef short ribs bone-in
  • 2 tbsp olive oil
  • 1 onion diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 5 cloves garlic minced
  • 1 cup red wine dry
  • 28 oz crushed tomatoes canned
  • 2 tbsp tomato paste
  • 2 cups beef broth
  • 2 sprigs rosemary fresh
  • 2 sprigs thyme fresh
  • 2 bay leaves
  • salt & black pepper to taste
  • 1 lb pasta tagliatelle or pappardelle
  • parmesan cheese for serving
  • fresh parsley for garnish

Equipment

  • Dutch oven or slow cooker
  • Large skillet
  • Wooden spoon
  • Mixing bowls

Method
 

  1. Season and brown short ribs in olive oil until golden. Set aside.
  2. Sauté onion, carrots, celery, and garlic until softened.
  3. Deglaze with red wine, scraping browned bits, simmer 2–3 minutes.
  4. Add tomato paste, crushed tomatoes, broth, herbs, and ribs back in.
  5. Slow cook in oven 3–3.5 hrs at 325°F or in slow cooker 7–8 hrs LOW.
  6. Shred beef, discard bones, return to sauce. Adjust seasoning.
  7. Cook pasta al dente, serve with ragù, parmesan, and parsley.

Notes

Store ragù without pasta in fridge up to 4 days or freezer up to 3 months. Reheat gently with broth.