Slow Cooked Short Ribs Ragu

I have been wanting to make this since forever. I’m in the mood of making my own handcut and homemade pasta, pappardelle is the best for handcut pasta. And what goes the best with pappardelle?

My favorite part of beef is the meat, but my favorite cut of meat is short ribs, hands down. So I had to make this non alcoholic ragu! I made the tomato sauce myself just because it is better and cheaper. But you can totally substitute the homemade tomato sauce with canned/tinned whole tomato with juice. Follow the step by step instruction and you’ll get the most delicious ragu, in my opinion.


Tomato base:

1 pound red tomato -quartered

1 onion -quartered

3 cloves of garlic -smashed

1 tsp Italian seasoning

Salt and pepper

3 tbsp olive oil


1 pound beef short ribs

2 tbsp cooking oil

2 carrots -diced

2 ribs of celery -diced

1 onion -diced

2 tbsp tomato paste

1 cup milk

1 cup beef broth or water

Salt and pepper

Parmesan cheese

Chopped parsley


  • Preheat the oven to 350F.
  • In a baking sheet add tomato, onion, garlic and Italian seasoning, salt & pepper and olive oil. 
  • Cook in the preheated oven for about 1-1.5 hour, low and slow. Let it broil for the last 10 minutes to get some char on the onions and tomatoes.
  • Remove from the oven and transfer to a food processor, blitz until smooth. 
  • Pat dry all the ribs and season both sides well with salt and pepper.
  • In a large skillet over medium heat, heat the cooking oil then add seasoned ribs, sear for 2-3 minutes each side or until browned. Remove from pan and set aside. 
  • Using the same skillet, add carrots, celery and onion. Saute the veggies for about 2 minutes. Then stir in tomato paste until the veggies are well coated. Continue cooking for another minute. 
  • Pour in the broth and increase the heat to medium high while simmering, scrape the bottom of the pan with a spatula to pull up all of the browned bits.
  • Add in the tomato base (made earlier) and give it a good stir. 
  • Next, transfer the ribs and veggies into an instant pot. Set it to slow cook for 4 hours. 
  • Remove the ribs from the instant pot and set aside. Transfer the liquid and veggies into a saucepan, add milk and let it simmer for about 30 minutes or until thickened.
  • While the sauce is simmering, shred the ribs with forks then add them back to the sauce. Adjust seasoning if needed.
  • Serve the ragu with your favorite pasta or mashed potatoes. Garnish with grated parmesan and chopped parsley. Enjoy!

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