Easy Slow Cooked Beef Short Ribs Pasta Sauce Recipes

SLOW COOKED BEEF SHORT RIBS SAUCE

Steps:

• Brown the short ribs: Season short ribs liberally with salt and pepper. You'll need about two teaspoons,
• Heat a large Dutch oven or heavy-bottomed pot to a medium-high heat. Add olive oil. As soon as the oil is shimmering hot, add in the ribs.
• Cook the ribs in batches so they're not crowded. Should take about 4 minutes per side to get the nice and brown color. If there is a lot of drippings, remove some and leave about 2 tablespoons in the pot.
• Cook the veggies: Add in the onions, carrots, and celery. Season with a teaspoon of salt and some black pepper (if you like). Cook until the onion is translucent.
• Herbs: Add in the herbs and bay leaves (I usually have some fresh rosemary and sage on hand or even dried rosemary and sage. You could use just rosemary if that's all you have on hand).
• Deglaze: Add in the red wine (if you're using). If you don't have any wine on hand, you could add a cup of beef broth. Turn the heat to medium-high. Use your wooden spoon to stir and scrape any brown bits from the bottom of the pan. Let it cook until most of the wine has cooked down with the brown bits and the onion mixture.
• Sauce: Now is the time to add in the tomato sauce. Use your wooden spoon to carefully stir it around the ribs. Lower the heat to medium-low to let it slowly simmer. I usually make this with strained tomatoes in a glass jar. I pour in the sauce and then add water to fill about 1/2-3/4 full in bottle and shake it to get the sauce that's on the bottom of the jar. I add that watery tomato sauce to the pot and stir together.
• Simmer: In a large pot (or Dutch oven), the rib sauce will cook for 3-4 hours (or longer) until the ribs pulls away from the bones and are very tender. Check the sauce, stirring occasionally, and add a little bit more water if it's thickening too much. Every oven is different. If the temperature is too low and it's not simmering, raise the temperature a little. Keep checking on the sauce and stirring, raising the heat a little, until it gets to a nice simmer.
• Finish the rib sauce: Remove the pot from the burner and place the pot on top of the counter on top of something to protect your counter from the hot bottom of the pan. Remove herbs and the bay leaves. Use tongs or a large metal spoon to remove the ribs. Depending on long you cooked the sauce, the meat may have already removed from the bone. In any case, remove all the bones and the meat.
• Place the meat on a cutting board and use a fork and knife or two forks to shred it into bite-sized pieces.
• Place the rib bites back into the pot with the sauce.
• Cook the pasta: If you're serving with pasta, cook the pasta according to directions on the box. Drain the pasta a little bit before al dente, and place the pasta in a large skillet with the sauce. Stir it to combine and add a drizzle of olive oil. Serve with grated Parmigiano Reggiano or pecorino.

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.

FAST AND EASY SLOW-COOKED SHORT RIBS

Steps:

• Place short ribs into a slow cooker; top with French onion soup. Season mixture with salt and pepper. Pour chili sauce over exposed parts of ribs; sprinkle with rosemary.
• Cook on Low for 8 to 10 hours.

SHORT RIBS WITH TAGLIATELLE

Steps:

• Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.
• Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.
• Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if
• needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.

SLOW-COOKER SHORT RIBS

Steps:

• Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.