Slow Cooked Short Ribs (Printable Version)

Fall-apart tender beef simmered with tomatoes, carrots, and rosemary for a rich sauce ideal with pasta or crusty bread.

# Ingredients:

→ Beef

01 - 1.5 kg bone-in beef short ribs, well-marbled

→ Vegetables and Aromatics

02 - 1 yellow onion, diced
03 - 1 carrot, diced
04 - 1 celery stalk, diced
05 - 4 garlic cloves, minced
06 - 2 sprigs fresh rosemary, chopped
07 - 1 bay leaf

→ Liquids and Sauces

08 - 30 ml extra virgin olive oil
09 - 30 g double concentrated tomato paste
10 - 1 tsp crushed red pepper flakes (optional)
11 - 240 ml dry cabernet wine
12 - 400 g crushed Italian tomatoes
13 - 120 ml water
14 - 240 ml low sodium beef broth

→ Pasta and Garnishes

15 - 400 g fettuccine or pappardelle pasta
16 - 50 g freshly grated Pecorino Romano cheese
17 - Fresh parsley or basil leaves, for garnish
18 - Burrata cheese, optional
19 - Crusty bread, for serving

# Steps:

01 - Pat the short ribs dry with paper towels, then season all sides generously with salt and black pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs for 2-3 minutes per side until deeply browned. Remove and set aside.
03 - Add diced onion, carrot, and celery to the pot. Cook over medium heat for 6-8 minutes, stirring occasionally, until vegetables soften and begin to caramelize. Add minced garlic and sauté for 1 more minute until fragrant.
04 - Stir in tomato paste and crushed red pepper flakes if using. Cook for 2-3 minutes, allowing the paste to darken and coat the vegetables evenly.
05 - Pour in red wine and scrape up the browned bits from the bottom using a wooden spoon. Simmer gently for 3-4 minutes to reduce and cook off alcohol.
06 - Add crushed tomatoes, water, beef broth, bay leaf, chopped rosemary, and the seared short ribs with any accumulated juices. Stir gently and bring to a simmer.
07 - Cover the pot and transfer to a preheated oven at 165°C. Braise for 2.5 to 3 hours, or until meat is tender and falling off the bone. Alternatively, cook on low in a slow cooker for 7-8 hours.
08 - Remove ribs and discard bones. Shred meat with two forks and return to the pot. Remove herb stems and bay leaf, then simmer uncovered for 15-20 minutes to thicken the sauce.
09 - Boil salted water in a large pot. Add pasta and cook until just al dente. Reserve 240 ml pasta water before draining.
10 - Toss pasta with ragu, adding reserved pasta water if needed to loosen the sauce. Plate and top with grated Pecorino, fresh parsley or basil, and burrata if desired. Serve alongside crusty bread.

# Notes:

01 - Searing the meat deeply and slow braising are key for delivering tender, flavorful results. This sauce improves when reheated and freezes well for future meals.
02 - Using fresh herbs, grated cheese, and quality olive oil elevates the dish.

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