Active Time: 10 minutes
Total Cook Time: 13.5 hours
Short ribs are one of the most versatile cuts of beef. They can be seared, glazed, braised, roasted, grilled, the list goes on and on. There are two reasons for this versatility: first, short ribs have lots of delicious beefy fat, and fat means flavor. Second, short ribs have a really fine texture, so when you braise them they get very tender and melt in your mouth. This is all a long way of saying short ribs are the best. The best way to let their bold, savory flavor shine is in a simple ragu sauce made with carrots, onions, some demi-glace or beef stock and whichever red wine you’ve chosen to open this evening. We used pappardelle pasta that came pre-folded into a nest shape so it fits well in the starch pan, but you can use any pasta you like.
- 1 lb boneless beef short rib
- 1 carrot
- 1 yellow onion
- ¼ cup demi-glace or ¼ cup beef stock
- ¼ cup red wine
- 14.5 oz can crushed tomato
- 4 pappardelle pasta nests, about 6-8 oz
- parmesan cheese for garnish
Season the short ribs generously on all sides with salt and pepper, set aside while you prep the rest of the sauce. Peel and dice the onion and carrot. Combine in a Suvie pan with the demi-glace, red wine, and crushed tomato.
Season generously with salt and pepper. Trim any large pieces of fat from the beef short rib. Nestle the short rib into the pan so that they are mostly covered by the sauce.
Place the pan in the upper right cooking zone. Place the pappardelle nests in the starch pan and season with 1 tbsp salt. Put the starch pan in the lower right cooking zone.
Fill the reservoir with water and enter the Slow Cook settings into your Suvie. Set to cook now or schedule.
Slow Cook Setting
LOW, 12 hours
Starch: 6 minutes
After the cook, remove the beef from Suvie.
Transfer the short rib to a cutting board and shred into bite-size pieces with two forks.
Use a spoon to skim any excess fat from the tomato sauce left in the pan. Return the shredded short rib to the pan and stir to combine with the sauce.
Adjust seasoning to taste with salt and pepper.
Divide the pappardelle between plates. Top with the short rib ragu and garnish with grated parmesan cheese. Enjoy!
Thanks to its rich meaty taste and marbleization, short ribs should be paired with a wine with a lot of tannins and high acidity. We recommend Italian Nebbiolo. This wine is complex and flavorful and will pair wonderfully with the rich meat and tomato-based sauce.