Slow Cooker Short Rib Ragu over Pappardelle

Recipe courtesy of Johnny and Angelica who have bought beef from us for years and were finally able to come visit and hug a cow!

Prep Time: 30 minutes, 6 to 8 hours crockpot

Ingredients

• 2 lbs. Princess Beef bone in short ribs
• salt and pepper to taste
• 1/2 cup finely diced carrot
• 1/2 cup finely diced celery
• 1/2 cup finely diced yellow onion
• 1⁄4-1⁄2 lb pancetta cut into small cubes
• 1/4 tsp. crushed red pepper (use 1 tsp. for a little more heat)
• 3 cloves garlic finely chopped
• 1 tbsp. flour
• 1⁄2 cup red wine (any Cabernet or Merlot works great)
• 1⁄2 cup beef broth
• 1 tsp. anchovy paste
• 28 oz. can of whole peeled tomatoes (preferably San Marzano Tomatoes)
• 1/2 tsp. dried thyme (1 tsp fresh preferred)
• 1/2 tsp. dried oregano (1 tsp fresh preferred)
• 2 bay leafs
• 2 tbsp. freshly chopped parsley
• 2 tbsp. freshly chopped basil
• 12 oz. pappardelle or tagliatelle pasta

For Serving:

• Good Parmigiano Reggiano freshly grated
• Parsley chopped loosely

Instructions

1. Season all sides of the short ribs generously with salt and pepper.
2. Heat a pot or dutch oven over medium-high heat with 2 tbsp. olive oil. Brown allsides of the short ribs (about 2 minutes per side). Remove and set in the bottom ofthe crockpot.
3. In the same pot, add the pancetta and let it brown for about 4 minutes, stirringoccasionally.
4. Add the diced celery, onion, carrot, crushed red pepper, and garlic.Season well with salt and pepper. Saute until veggies are tender and the pancetta is cookedthrough, about 5-7 minutes.
5. Turn heat down to low, add the anchovy paste and saute for 1 more minute.
6. Sprinkle in the flour and stir until it coats the veggies.
7. Pour in the red wine and beef broth, stir and scrape up all the brown bits off the bottom of the pot.
8. Add the can of tomatoes, and using the back of your spoon, break them up a bit.
9. Add the fresh or dried herbs.
10. Pour sauce over the short ribs in the slow cooker. Cover and cook on low for 6-8 hours, ready when short ribs are fork tender and shred easily.
11. When ribs are fork tender, discard the bay leaf and remove short ribs from the slowcooker and place onto a cutting board, with two forks, shred the meat and discard the bones and any unwanted fat/tendons. Place shredded meat back into thecrockpot to let them soak back up the sauce.
12. Meanwhile, bring a pot of water to boil. Cook pasta according to packageinstructions.
13. Drain pasta and top with the ragu.

Notes: The ragu keeps in the fridge for 3-4 days, you can also freeze it for up to 1 month.