Slow Cooker Short Rib Beef Ragu with Parpadelle

No ratings yet

Slow Cooker Short Rib Beef Ragu with Parpadelle

A rich and flavoursome sauce, this slow cooker short rib ragu is perfect served over pasta, gnocchi, polenta or mashed potatoes.

Prep Time25

Cook Time7

Total Time7 25

Course: Mains

Cuisine: Italian

Diet: Gluten Free, Low Lactose

Keyword: beef ribs, pasta, ragu

Servings:

Calories: 619kcal

Author: Sarah Bell

Equipment

Slow cooker
Sharp knife
Chopping Board
Measuring Cups and Spoons
2 Fork
Large Pot
Colander

Ingredients

2 tablespoons extra virgin olive oil
1.8 kilograms beef short ribs
1 large brown onion diced
1 large carrot diced
2 sticks celery diced
5 cloves garlic minced
1 cup red wine
2 tablespoons tomato paste
800 grams canned chopped tomatoes
1 cup beef broth
4 bay leaves
sea salt flakes to taste
cracked black pepper + more to taste to taste
4 sprigs thyme

To Serve

500 grams Pappardelle pasta or your favourite gluten free pasta
Parmesan cheese shaved

Metric - US Customary

Instructions

Grease the bottom of the slow cooker pan with olive oil and turn to sear function. If there is no sear function, oil a large casserole pan or skillet and complete the next 4 steps in the casserole pan.
Once the pan is hot add one third of the beef short ribs. Sear on all sides before transferring to a plate. Repeat this step until you have seared all of the beef ribs.
To the pan add the diced onions, carrots and celery. Sauté until onion is transparent. Add the garlic and sauté until fragrant.
Deglaze the pan by adding the red wine and stirring, lifting up any brown bits from the bottom of the pan.
Add the tomato paste, tinned tomatoes, beef stock, bay leaves, salt, pepper and thyme sprigs to the pan and stir to combine.
Return the beef to the pan and use tongs to turn through the mixture so that all of the beef is coated. Turn the slow cooker to slow cook on low for 6 hours, making sure to turn the ribs once while cooking.
After 6 hours, transfer the beef to a large baking dish and shred with two forks. Remove the thyme sprigs and bay leaves from the sauce. Use an immersion blender to carefully blend the sauce. Return the beef to the slow cooker and stir through. Keep the slow cooker on the ‘keep warm’ function while you cook the pasta.
Fill a large saucepan two thirds of the way full. Add a few large pinches of sea salt to the water and bring to the boil. Once boiling add the parpadelle pasta (or gluten free pasta of choice) and cook until al dente.
Strain the pasta and serve topped with beef ragu and shaved parmesan cheese.

Notes

Depending on the short ribs that you buy, they can be quite fatty. If your short ribs produce a lot of oil in the pan after sealing, you can remove some of the fat by soaking it up from the pan using a paper towel.

Storage

This beef ragu stores well in the fridge for up to 4 days. It also freezes really well. To freeze, add to an airtight container and freeze for up to 6 months. If you’re freezing the whole batch, I would recommend dividing it between two airtight containers to freeze as this recipe makes enough for dinner one night plus leftovers.

Nutrition