Slow Cooker Beef Short Rib and Fennel Ragu
Hearty and not the least bit complicated, this slow cooked beef short rib ragu gets added depth of flavor from fennel bulb and a surprising bright note from the addition of orange zest. Serve it over pappardelle or tagliatelle pasta – or polenta -- with a grating of parmesan and a sprinkling of fennel fronds. Oh so cozy on a cold day on The Great Plains, it can be prepared in a slow cooker or the oven – and the leftovers? Even better the next day!
Equipment
- 6 to 7 quart slow cooker or Dutch oven or oven safe pot*
- large skillet
- pasta pot
Ingredients
- 3 slices thick-cut bacon diced
- 3 tablespoons olive oil divided
- 2 ½ - 3 pounds boneless beef short ribs cut into 2” pieces
- salt and pepper
- 1 medium fennel bulb trimmed cored and diced, fronds reserved
- 1 large yellow onion diced
- 1 carrot peeled and diced
- 1 stalk celery diced
- 3 garlic cloves chopped
- 2 tablespoons tomato paste
- 1 teaspoon fennel seed
- ½ teaspoon red pepper flakes
- 1 cup dry red wine
- 1-½ cups beef broth
- 1 28- ounce can San Marzano style tomatoes crushed or coarsely chopped
- 3 sprigs thyme
- 1 bay leaf
- zest from one orange about 1 tablespoon
- 1 parmesan rind
- 1 pound prepared pappardelle or tagliatelle pasta reserve 1 cup pasta water
- 3 tablespoons butter divided
- ½ cup fresh grated parmesan cheese plus more for serving
Instructions
- (See notes for preparing in the oven instead of a slow cooker.)
- Cook the bacon in a large skillet over medium high heat until browned and crisp. With a slotted spoon remove bacon to a paper towel to drain.
- Pour all but 1 tablespoon of bacon fat out of the skillet. Add one tablespoon olive oil and heat for one minute. Season the short ribs with salt and pepper. In batches add them to the skillet in a single layer. Don’t overcrowd. Brown the meat until it is golden brown on all sides. Transfer to a 6- or 7-quart slow cooker.
- Add the remaining tablespoon olive oil to the skillet. Add the fennel, onion, carrot and celery. Season with salt and pepper. Cook, scraping up brown bits from the bottom of the pan with a wooden spoon, about 5 minutes until vegetables are softened. Add the minced garlic, tomato paste, fennel seeds and red pepper flakes, stirring until tomato paste has deepened in color and is fragrant.
- Add the red wine and deglaze scraping up any remaining brown bits. Transfer the mixture to the slow cooker.
- Add the tomatoes, parmesan rind, bay leaf and thyme sprigs to the slow cooker. Set the slow cooker to high for 4 hours or low for 7 to 8 hours.
- Using a spoon, remove any oil accumulated on the surface and discard. Using tongs, transfer short ribs to a cutting board and using two forks, shred the short ribs. Return the shredded meat to the slow cooker and stir to coat.
- Prepare the pappardelle or tagliatelle according to package directions, reserving one cup of pasta water. Toss with butter and parmesan cheese and thin with reserved pasta water.
- Serve short ragu over pasta and top with parmesan cheese and reserved fennel fronds.
Notes
Oven Preparation: Short Rib and Fennel Ragu: Preheat oven to 325°F. Prepare the recipe in a Dutch oven or oven-safe heavy pot through Step 5, Transfer the covered pot to the oven. Braise for 2-½ to 3 hours, until the beef ribs are tender. Continue preparation with Step 6.