Slowly Braised Short Rib Ragu (Slow Cooker, Instant Pot-Friendly)

playswellwithbutter.com

Sansevero

subheading: for the Slowly Braised Short Rib Ragu sauce:

4 pounds English cut beef short ribs

3 tablespoons olive oil, divided

3 large carrots, peeled & diced

1 large yellow onion, finely diced

1 stalk celery, finely diced

8 cloves garlic, finely chopped or grated

6 ounces tomato paste

1 cup dry red wine

one (1) 0.75-ounce package fresh “poultry herb blend” (or approx. 2 sprigs fresh rosemary, 4 sprigs fresh sage leaves & 12 sprigs fresh thyme)

2 bay leaves

optional: 1 parmesan rind

14 ounces crushed tomatoes

2 cups low-sodium beef broth/stock or water

kosher salt & ground black pepper, to season

subheading: for Short Rib Ragu pasta:

24 ounces pappardelle or pasta of choice, such as casarecce, bucatini, or gnocchi

½ cup heavy cream

½ cup grated parmesan

for serving, as desired: grated parmesan, finely chopped fresh herbs, etc.

Directions at playswellwithbutter.com

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