1 1/2–2 lbs pasta, I prefer pappardelle, but any pasta of choice will work
4–5 T butter
Grated Parmesan and chopped parsley, for serving
Pre-heat oven to 350 degrees.
Arrange short ribs on a plate or cutting board; pat dry and then season all sides generously with salt and pepper.
Heat 2-3 T olive oil in a dutch oven over high heat. Sear the ribs on all sides, working in batches so you don’t overcrowd the pan. Transfer browned ribs to a clean plate on the side.
Reduce heat to medium high, then add onion, shallots, garlic, carrots, and celery; sauté for 4-5 minutes.
Pour in red wine to deglaze the pan, reduce heat and simmer for 2-3 minutes, scraping the bottom of the pot with a wooden spoon.
Add in tomatoes, tomato paste, sun-dried tomatoes, and all spices and herbs. Give it a stir then nestle short ribs back into the pot so that they are fully covered by sauce.
Add parmesan rind to the sauce, cover with the lid and transfer to the oven for 3-3.5 hours.
Carefully remove the pot from the oven, and discard the parmesan rind, bay leaves, and thyme sprigs.
Shred the beef ribs, discard the bones and add meat to the sauce. Option to transfer the pot back to the oven while you prepare the pasta.
Bring a large pot of salted water to a boil and cook pasta per instructions on the package. Drain, add back to the pot and toss with butter until well coated.
When you are ready to serve, add Short Rib Ragu sauce to pasta and toss to coat. Serve in bowls with chopped parsley, grated parmesan and extra sauce!
*If you would prefer to make this in your slow cooker or crock pot, you can absolutely do so. Make sure to sear the ribs before adding to the slow cooker and I would suggest slow cooking for 8-9 hours on low setting. You can follow all other instructions!
Keywords: Slowly Braised Short Rib Ragu, pasta, short rib ragu recipe