Go Back
+ servings

Slow Cooked Short Rib and Tomato Ragout


  • 1 Tbsp olive oil
  • 4 (6 oz) bone-in short ribs, trimmed
  • fine grain sea salt + freshly ground black pepper
  • 2 cups finely chopped onion
  • ¾ cup finely chopped carrot
  • ½ cup finely chopped celery
  • 8 garlic cloves, minced
  • 1 cup beef stock
  • 1 cup red wine (or additional stock or water)
  • splash of soy sauce, optional
  • splash of Worcestershire, optional
  • 2 Tbsp tomato paste
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • 1 (28 oz.) can whole tomatoes (or diced tomatoes)
  • 12 oz uncooked pappardelle or whole-wheat fettuccine (or the widest fettuccine type noodle you're able to find)


  • Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat.
  • Sprinkle ribs with a strong pinch each of sea salt and freshly ground black pepper.
  • Add the ribs to pan; cook 10 minutes, until they've browned on all sides
  • Transfer the ribs to the slow-cooker
  • To the dutch oven, add the onion, carrot, celery, and garlic; cook ~ 5 minutes, stirring occasionally.
  • Add the beef broth, wine, soy sauce, Worcestershire, tomato paste, basil, oregano, and tomatoes, gently breaking up tomatoes with a spoon.
  • Add the tomato mix to the cooker, along with the ribs.
  • Cover and cook on LOW for 7 ½ hours
  • Remove the ribs and discard the bones. Shred the beef with two forks.
  • Add the shredded beef, along with another pinch each of sea salt and freshly ground black pepper back into the slow-cooker.
  • Increase the heat to HIGH and cook, covered for 30 minutes
  • Cook pasta according to the package directions
  • Serve beef mixture over pasta, topped with parsley and grated Parmesan