How to Slow Cook Short Rib Ragu

Ragu is a blanket term for a variety of Italian meat-based sauces, the most famous being bolognese. Ragu can also refer to the Neapolitan variety which differs from bolognese in that it uses larger chunks of meat, lacks any dairy, and makes heavy use of tomatoes. While developing this guide we took a “best of both worlds” approach and combined elements of bolognese and traditional Neapolitan Ragu. The resulting sauce is packed full of fall-apart short ribs that have been slow-cooked to perfection, a traditional bolognese base of onions, carrots, and celery, and a rich puckering tomato sauce. Trust us, one bowl won’t be enough!

Ingredients and Tools


  • 2 lbs beef short ribs
  • 8 oz pancetta or bacon, diced
  • 1 large yellow onion, diced
  • 3 celery sticks, finely chopped
  • 2 carrots, peeled and finely chopped
  • 5 cloves garlic, minced
  • 4 tbsp tomato paste
  • 2 (14.5 oz) cans chopped tomatoes
  • 1 cup red wine
  • 1/2 cup beef stock
  • 1/2 tsp fresh thyme leaves
  • 8 pappardelle pasta nests
  • 2 oz shredded Parmesan cheese


1) Heat a large cast-iron skillet over medium heat. Cook 8 oz pancetta (or bacon) until crisp and the fat has begun to render. Remove from the pan.

2) Remove all but 1 tbsp oil from pan. Place the short ribs in the pan and sear each side, about 30-60 seconds per side. Remove from heat.

3) Divide chopped celery, carrot, onion, garlic, tomato paste, chopped tomatoes, beef stock, and fresh thyme between 2 Suvie pans. Add 1 tsp salt and 1/2 tsp pepper and stir to combine. Nestle pancetta and short ribs into the vegetable mixture.

4) Place pans in Suvie, input cook settings and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Slow Cook Low for 6 hours

5) Place pappardelle nests in the Suvie starch strainer set within the Suvie pasta pot. Place pot inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now or schedule.

Suvie Starch Cooker Settings

Pasta, 4 cups, 8 minutes

6) After the cook, remove pans from Suvie. Remove the short ribs from the Suvie pans and shred into small pieces using two forks. Discard the bones and remove any large pieces of fat.

7) Place the parpadelle into bowls and top with ragu. Garnish with Parmesan cheese and serve.

Recipes to try

  1. Short Rib Ragu

2. Short Rib Mac and Cheese

3. Beer-Braised Short Ribs

4. Soy Braised Short Ribs

5. Garlic-Braised Short Ribs with Cauliflower Puree

6. Short Rib Sandwiches with Cheddar and Braised Onions


  1. Should I use bone-in or boneless short ribs?

Either will work just fine.

2. Can I skip the pre-sear?

You can, however the pre-sear step adds an added layer of flavor to the dish.

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2 years ago

I would love to see this updated with instructions for the Suvie 2.0.

Caroline Pierce
Caroline Pierce
2 years ago
Reply to  Aaron

Hi Aaron, we are in the midst of updating all our recipes and will add this one to the list. In the meantime, you can follow the instructions exactly and slow cook on low for 6 hours as instructed.