Braised Beef Rib Ragu over Pappardelle (Slow Cooker Recipe)

This dish features braised beef rib ragu with pappardelle, offering a rich and flavorful combination of tender short ribs slow-cooked in a tomato-based sauce. Served over wide pappardelle pasta, it draws from Italian culinary traditions to create a comforting and luxurious meal, perfect for both special occasions and relaxed nights in.

Choosing the Right Beef Ribs

Selecting the right short ribs is critical for achieving the best braised beef rib ragu. Look for well-marbled, bone-in short ribs, as the bone adds flavor and helps keep the meat moist during the long braising and cooking process.

Cooking Tips for Best Results

To achieve the best results with your braised short rib ragu, consider the following:

• Sear the Meat Well: Properly browning the short ribs enhances the flavor of the sauce.
• Low and Slow Cooking: Ensure the ragu simmers gently to allow the flavors to develop fully.
• Season Generously: Taste and adjust the seasoning throughout the cooking process.

Understanding the Role of Fond in Braised Short Rib Ragu

One of the secrets to an exceptionally flavorful braised short rib ragu lies in the creation and utilization of fond. Fond, the French term for “foundation” or “base,” refers to the browned bits and caramelized residue left at the bottom of the pan after searing meat. These bits are loaded with deep, complex flavors that form the cornerstone of many rich sauces, including ragu.

What is Fond?

Fond forms during the searing process when the natural sugars and proteins in the meat undergo a process known as a Maillard reaction. This reaction produces a variety of flavor compounds, resulting in the dark, flavorful crust on the meat and the browned bits left behind in the pan. Fond is a critical element in building a robust and savory sauce, providing a deep depth of flavor that is impossible to achieve otherwise.

Braised Beef Rib Ragu Ingredients

• 2-3 pounds beef ribs (plate short ribs)
• 4 ounces tomato paste
• 3 cups beef stock concentrate
• 1 cup red wine, dry or semi-dry
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary
• 2 Bay leaves
• 2 large carrots, chopped
• 1 large onion, thinly sliced
• 1.5 tablespoons garlic, freshly minced
• 8.8 ounces Pappardelle pasta
• Extra virgin olive oil
• All-purpose flour

Braised Beef Rib Ragu Directions

1. Prepare vegetables for soffrito; pat beef ribs dry and coat in a thin layer of flour
2. In a large cast iron (or oven safe pan), add large drizzle of olive oil over medium-high heat; once pan reaches temp, add chopped carrots and thinly sliced onions; cooking until carrots are softened and onion is translucent (5-8 minutes); add garlic with 1-2 minutes left to prevent burning

3. Carefully remove soffrito base from pan, transfer to bowl and set aside – remove excess oil; add another fresh drizzle of extra virgin olive oil and return to heat
4. Add beef ribs to hot pan, searing all sides for 3-4 minutes each; remove ribs and set aside – do not discard drippings in pan
5. Add tomato paste, and gently scrape bottom of pan to remove fond (browned bits of food); pour in beef stock concentrate and red wine; stirring frequently to mix – turn heat to low
6. Bring mixture to a simmer, allowing it to reduce (4-7 minutes); once slightly thickened, add in soffrito base and ribs; cook for 10 more minutes, stirring occasionally and flipping ribs

7. Remove ribs and ragu from pan, and transfer to a slow cooker/crock pot; add in thyme, rosemary, 2 Bay leaves, and salt & pepper. Cook for 2 hours on low, or until meat begins to fall off bone; turn off slow cooker/crock pot
8. Bring large pot of salted water to a rapid boil and add pappardelle pasta; cook until al dente

9. Serve pappardelle pasta with scoop of tender braised beef rib ragu and enjoy!

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If you enjoyed this homemade Italian braised beef rib ragu sauce, you’ll definitely want to check out our Homemade Bolognese Sauce