Slow Cooker Short Rib Ragu Over Pappardelle Recipes

SLOW-COOKER SHORT RIB RAGU OVER PAPPARDELLE

Steps:

• In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-quart slow cooker. Add mushrooms, onion, carrots and bay leaves. , In the same skillet, add tomato paste, wine, garlic and seasonings. Cook and stir over medium heat until fragrant and slightly darkened, 2-4 minutes. Stir in 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. If desired, serve with Parmesan cheese.

SLOW COOKER SHORT RIB RAGU

Steps:

• In a large Dutch oven or deep skillet, cook the prosciutto over medium heat until crispy. Transfer to a large slow cooker.
• Season short ribs with salt and pepper generously. On the same Dutch oven or pan, heat some olive oil (about 2 tablespoons) over medium-high heat and sear all sides of the short ribs until beautifully browned. If needed, do it in batches to avoid overcrowding the pan (overcrowding will result in steaming rather than browning). Transfer the browned short ribs to a large slow cooker.
• Do not wipe the Dutch oven or skillet clean. Heat about 1-2 tablespoons olive oil in same Dutch oven or skillet. Add onions and carrots, and cook for 6-8 minutes over medium-high heat until softened. Once the onions start to release moisture, scrape the brown bits (left behind from browning the short ribs) with a wooden spoon. Add garlic and mushrooms and cook until fragrant, another 1-2 minutes. Add tomato paste and stir to combine.
• If using, add wine and deglaze the Dutch oven or pan. Cook until reduced.
• Stir in crushed tomatoes, bay leaves, and Italian seasoning. Bring to a boil and adjust seasoning with salt and pepper as needed. Simmer for 3-5 minutes. Transfer the tomato sauce to the slow cooker along with the browned short ribs and the cooked prosciutto.
• Cook on HIGH for 4 hours or on LOW for 8 hours. When the meat is ready, shred with a fork and discard bones. Return the shredded meat to slow cooker. Keep the slow cooker on the warm setting.
• Cook the pappardelle or your favorite pasta according to package directions. Serve with the short rib ragu, fresh burrata, and fresh parsley. Enjoy!

PAPPARDELLE WITH SLOW-COOKER BEEF RAGù

Steps:

• Whisk the tomatoes, wine, tomato paste, garlic and 1/2 teaspoon salt in a 6-quart slow cooker. Add the rosemary and parmesan rind. Season the beef all over with salt and pepper and add to the slow cooker. Cover and cook on low until the meat is very tender, 7 hours. Shred the meat in the slow cooker with two forks, discarding any large pieces of fat. Discard the rosemary sprig and parmesan rind.
• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot and add the shredded meat and sauce; stir in the reserved cooking water. Cook over medium-high heat, tossing occasionally, until the sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper and stir in half the parsley. Divide among bowls and drizzle with the olive oil; top with shredded parmesan and the remaining parsley.

SHORT RIB RAGU WITH PAPPARDELLE AND PECORINO ROMANO

Steps:

• Heat oven to 325 degrees F.
• Place a 5-quart casserole or Dutch oven over medium heat. Add oil, and heat until it is almost smoking. Season short ribs generously with salt and pepper. Working in batches if necessary, add short ribs to the hot oil. Cook ribs until browned on both sides. Remove ribs from casserole, and transfer to a large bowl. Set aside.
• Meanwhile, prepare bouquet garni: Place bay leaf, rosemary, thyme, and parsley in the center of a square of cheesecloth. Bring edges together, and tie with kitchen string. Set bouquet garni aside.
• Add carrots, celery, onion, and shallots to oil in the casserole, and cook over medium heat, stirring occasionally, until vegetables are softened and golden, about 10 minutes.
• Add flour and tomato paste to the casserole, and stir to combine. Add ruby port; stir with wooden spoon until all browned bits have been scraped from the pan and the bottom of the casserole is clean. Add red wine, and simmer until the liquid is reduced by half. Add garlic, beef stock, and the reserved bouquet garni.
• Return browned ribs to the casserole. Bring the liquid to a simmer over medium-high heat. Cover the casserole, and place it in the oven. Cook until ribs are very tender, about 3 hours.
• Remove the cooked ribs from the casserole. Set the casserole on the stove top over medium heat, and simmer to thicken sauce just slightly. As soon as the short ribs are cool enough to handle, remove the meat from the bones, and shred into small pieces. Degrease the sauce and discard the bouquet garni. Return shredded meat to casserole, and simmer to reduce sauce by about half.
• Fill a large pot with water and add a few tablespoons of salt. Set over high heat, and bring to a boil. Salt well, and stir in pasta. Cook until pasta is al dente. Drain pasta, and serve with short-rib ragu, sprinkle with the parsley. Serve with freshly grated Percorino Romano.