Slow-Cooker Braised Short Rib Pappardelle Ragu Step-by-step instructions

Before you start

Before beginning, ensure that your beef short ribs are removed from the refrigerator about 30 minutes prior to cooking so they lose their initial chill. Finely dice your mirepoix vegetables and mince the garlic to ensure they integrate seamlessly into the sauce.

Gather all your measured ingredients and have your slow cooker, a large skillet for searing, and a large pot for boiling the pasta ready. Having your workspace organized will make the process smooth and enjoyable from start to finish.

Instructions

Searing the beef

1. 1Sear the beef
   Heat a large skillet over high heat. Sear the bone-in beef short ribs on all sides until well browned. Remove from the skillet and place them into the slow cooker.
   Look for The beef should have a deep, caramelized crust on all sides.
   Tip Do not crowd the pan; sear in batches if necessary to ensure proper browning.

At this stage, the beef should be deeply browned on all sides, releasing an enticing aroma. The skillet should show dark, flavorful fond on the bottom, which will eventually be incorporated into the sauce. Ensure the meat is not crowded, allowing each piece to develop that essential caramelized exterior before you transfer it to the slow cooker for the next phase of the cooking process.

Slow cooking the ragu

2. 2Slow cook the ragu
   Add the mirepoix, garlic, crushed San Marzano tomatoes, red wine, and rosemary sprigs to the slow cooker. Cover and cook on low for 7 hours until the meat reaches 145°F (63°C). Let the meat rest for at least 3 minutes before shredding.
   Look for The sauce should be thick and dark, and the meat should pull away easily from the bone.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Ensure the meat is submerged as much as possible for even cooking.

As the ragu simmers, the kitchen will fill with the rich, savory scent of red wine, tomatoes, and rosemary. The sauce should appear dark, thick, and consistent, with the vegetables softened into the liquid. Check that the liquid level covers the base of the ingredients, and ensure the meat is tender enough to be easily pierced by a fork before proceeding to the final assembly of the dish.

Shredding and assembly

3. 3Shred and serve
   Remove the bones and rosemary sprigs from the slow cooker. Shred the beef directly into the sauce using two forks. Cook the fresh pappardelle in boiling water until al dente, drain, and toss with the ragu. Serve immediately topped with gremolata and grated aged pecorino.
   Look for The pasta should be perfectly coated in the velvety beef ragu.
   Tip Let the beef rest for at least 3 minutes before shredding to maintain tenderness.

The final result should be a harmonious marriage of tender, shredded beef and perfectly cooked, glossy pappardelle. The ragu should coat the pasta ribbons evenly without being watery.

The fresh gremolata and pecorino should be added just before serving to provide a bright, zesty contrast to the deep, savory flavors of the braised beef, ensuring a vibrant and professional-looking presentation on every plate.

Common mistakes

Avoid the temptation to rush the cooking process by turning the heat to high, as this will result in tough, chewy meat rather than the desired melt-in-your-mouth texture.

Skipping the initial sear is another common mistake, as it deprives the sauce of essential depth and color. Finally, ensure the pasta is not overcooked; since it will be tossed with the hot sauce, cook it until just al dente so it maintains a firm, pleasant bite when served.

How to tell it’s done

The beef is perfectly done when it reaches an internal temperature of 145°F (63°C) and shreds easily with a fork. The meat should be tender enough to fall off the bone with minimal resistance, and the sauce should have reduced slightly, appearing glossy and deep red.

Before shredding, let the meat rest for at least 3 minutes to ensure the juices redistribute, resulting in the most succulent texture for your final ragu.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest