Short Rib Ragu Recipe

Cooking Instructions

1. 1

   Prepare the Short Ribs

   Season the short ribs with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.

2. 2

   Cook the Vegetables

   In the same skillet, add the chopped onion, carrot, and celery. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute.

3. 3

   Deglaze with Wine

   Pour in the red wine, scraping the bottom of the skillet to release any browned bits. Bring to a simmer and let reduce for about 5 minutes.

4. 4

   Combine Ingredients in Slow Cooker

   Transfer the vegetable mixture to a slow cooker. Add the seared short ribs, bone marrow, beef broth, crushed tomatoes, bay leaves, and fresh thyme. Stir to combine.

5. 5

   Slow Cook the Ragu

   Cover and cook on low for 8 hours, or until the short ribs are tender and falling off the bone.

6. 6

   Cook the Pasta

   About 30 minutes before the ragu is done, cook the Gragnano Casarecce pasta according to package instructions until al dente. Drain and set aside.

7. 7

   Finish the Ragu

   Remove the short ribs and bone marrow from the slow cooker. Shred the meat from the bones and return it to the sauce. Discard the bones. Adjust seasoning with salt and pepper as needed.

8. 8

   Serve

   Toss the cooked pasta with the ragu. Serve topped with grated Grana Padana.