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.
Note: This recipe requires Suvie 2.0 and the Suvie Starch Cooker. To prepare this dish in Suvie 1.0, set the pasta to cook for 6 minutes in Step 3. Follow remaining instructions as directed.
Slow Cook: Short Rib Ragu
- 1 lb boneless beef short rib, trimmed
- 1 large carrot, peeled and diced
- 1 yellow onion, chopped
- ¼ cup demi-glace or ¼ cup beef stock
- ¼ cup red wine
- 1 (14.5 oz) can crushed tomato
- 4 pappardelle pasta nests, about 6-8 oz
- 2 oz grated parmesan cheese, to garnish
1. Season the short ribs generously on all sides with kosher salt and pepper, set aside. In a Suvie pan, combine 1 diced carrot, 1 chopped yellow onion, 1/4 cup demi-glace or beef stock, 1/4 cup red wine, 1 can crushed tomato, 1 tsp salt, and 1/2 tsp ground black pepper.
2. Nestle the short rib into the pan so that they are mostly covered by the sauce.
3. Place the pan with short ribs in the bottom zone of Suvie, input Suvie cook settings below, and cook now or schedule. Place 4 pappardelle nests and 2 tsp kosher salt in the Suvie pasta strainer set inside the Suvie starch pot. Insert pot into the Suvie Starch Cooker, input settings, fills reservoir, and schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook, Low, 12 hours
Top Zone: Slow Cook, Low, 12 hours
4. After the cook, remove pan from Suvie, transfer the short ribs to a cutting board, and shred into bite-size pieces with two forks.
5. 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.
6. 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.