Ingredients
Units
Scale
- 2 tablespoons oil
- 4 pounds bone-in short ribs
- Kosher salt and black pepper, to taste
- 1 shallot, minced
- 1 cup dry red wine
- 6 tablespoons butter
- 1 (28 ounce) can crushed tomatoes
- 1 (28 ounce) can whole peeled tomatoes, crushed with your hands
- 1 tablespoon beef base
- 1 sweet onion, finely chopped
- 1 head garlic, cloves peeled and separated
- 1 carrot, cut into large pieces
- 1 bay leaf
- 2 sprigs rosemary
- 2 sprigs parsley
- 2 sprigs thyme
- 1/4 cup fresh parmesan cheese, plus more for topping
- 1 teaspoon crushed red pepper
- 1 1/2 cups parsley, coarsely chopped
- Grated zest of 1 small lemon
- 3 tablespoons fresh, coarsely grated horseradish
- Pappardelle pasta (or zucchini noodles, or polenta), to serve
Instructions
- In a large skillet, heat the oil over medium-high. Liberally season the short ribs with salt and pepper.
- Cook the short ribs in batches until browned on all sides. Transfer the meat to a large slow cooker.
- Add the shallot, wine, butter, tomatoes, beef base, onion, garlic, and carrot to the slow cooker. Mix gently. Top with the whole bay leaf, rosemary, parsley, and thyme.
- Cover and cook on low until the meat is falling off the bone, about 8 hours.
- Using kitchen tongs or a slotted spoon, remove the bay leaf and whole sprigs from the sauce and discard. Remove the ribs and, using a fork, pull the meat from the ribs and add the rib meat back to the slow cooker. Stir in the parmesan cheese and red pepper, and season with salt and pepper, to taste. Cook for an additional hour on low.
- As the sauce finishes cooking, prepare the gremolata. Toss together the parsley, lemon zest, and horseradish and set aside. Cook the pasta according to package directions.
- Cover the pasta with the ragu sauce and top with the gremolata and additional parmesan cheese, if desired. Serve warm.
- Prep Time: 30 mins
- Cook Time: 9 hours