The weather has finally taken a turn towards fall, and I’m running straight at it with the cozy food. Let’s start with this slow cooker short rib ragu.
This recipe is a bit of a wish list recipe- the kind of recipe that I see over and over again on restaurant menus and I just always am desperate to try it. But…I learned my lesson years ago that when it comes to pasta, I can only trust that made outside of these United States. Call it snobbery. I call it self-preservation.
Growing up, I always approached pasta dishes with trepidation. Not because I don’t like them- gah, I do love me some mac and cheese. And while I have tested positive for various food intolerances, nothing ever hit me harder than the noodles. Flash forward to my family trip to Italy last year, and I realized that Italian pasta? I could eat that with abandon and my gut would be none the wiser.
Turns out- there’s a reason and, if you’ve ever been to Italy, you’ve likely noticed the difference.. Let’s get sciency.
What makes Italian artisan pasta different (ie, better) than the rest?
According to those most knowledgable at Zingerman’s Deli, it comes down to five things:
- The wheat: Rather than using soft wheat flour (so prevalent here in the US), Italy straight up requires its pasta to be made with durum semolina, a high gluten flour which results in pasta with a firmer texture.
- The water: water tastes different all over the world and whatever water you use is going to flavor the pasta. The artisans are a bit more selective about what goes in theirs.
- The mix: artisan pasta is mixed more slowly and at a lower temperature, allowing for more gluten to develop and better preserving the texture of the original grains.
- The die: old school artisans use old school equipment to cut and shape their pasta. Bronze rather than teflon-coated dies result in pasta with a coarser surface- the better to grab onto all that beautiful sauce.
- The dry: while pasta was dried in the sun back in the days of yore (!), today’s artisans use pasta drying machines to perfect their pasta. These special machines employ longer, more gentle drying, which allows for slower fermentation (yes, fermentation!) for fuller flavor.
Now, let’s talk about this dish.
What do I need to make this short rib ragu?
- I turned my mom’s recipe for slow-cooker short ribs and adapted it with a few additions to make a lovely thick sauce. Onions, garlic, celery, carrots and tomato paste make up the base.
- As for the noodles, I used torn lasagna sheets. While it may seem like an odd way to go about it, I found the bigger pieces best kept their integrity when paired with the chunks of beef. Plus, the cooked in under 3 minutes. Can’t beat that!
- A sprinkle of parsley for greens
- A sprinkle of cheese for good measure (parmigiana reggiano, of course!).
The result is delicious. It’s kinda giving both bolognese and stroganoff vibes. Perhaps the best vibes of both.
The good folks at Zingermans’ Deli know pasta, and there you’ll find delicious artisanal pastas of all shapes and sizes to satisfy every noodle craving that comes your way. And a variety of delicious sauces (or ready to cook kits!) to go along with ’em! Shop their Pasta Palooza sale and stock up on all your favorites!
Slow Cooker Short Rib Rag
Equipment
- slow cooker
Ingredients
For the short ribs
- 4 beef short ribs
- 2 TB cumin
- 2 TB Hungarian sweet paprika
- 2 TB olive oil
- 1 yellow onion (approx 3/4 cup)
- 1 stalk celery
- 3 cloves garlic minced
- ½ large carrot
- ½ cup fresh parsley
- 1 cup low-sodium beef stock
- Salt and Pepper to taste
For the rest:
- 2 TB tomato paste
- 6 lasagna sheets, broken into large pieces (enough for 4 servings, per package directions)
- ¼ cup fresh parsley chopped
- ¼ cup Parmesan cheese optional, to taste
Instructions
- Make the ribs. In a large bowl, add the ribs. Sprinkle generously with paprika and cumin, using your hands to ensure all surfaces are coated. There isn’t an exact measure, just make sure it’s all covered.
- In a deep saucepan, add the olive oil. Sear the ribs on all sides until each has a golden crust, about 2 min per side.
- To the bowl of a food processor, add the onion, garlic, celery, carrot and parsley. Chop until fine and well blended.
- To the bowl of a slow cooker, add the ribs, chopped vegetables and stock. Cook on low 6-8 hours until the ribs are falling off the bone and shred easily with a fork.
- Once the ribs are cooked, using two forks, shred the beef with two forks. Set aside, away from the juices.
- To a saucepan, add the juices from the ribs. Add in the tomato paste and stir until blended. Let reduce to desired thickness, about 5 minutes on medium-high.
- While the sauce reduces, to a pot of boiling water with salt and a dash of olive oil, add the lasagna noodles pieces. Cook until just done, about 2-3 minutes.
- To the reduced sauce, add the beef and noodles and toss thoroughly to complete coat the noodles with the sauce. Add parsley and divide into 4 serving bowls. Garnish with cheese, if desired.
Shop Zingerman’s Deli’s pasta palooza sale and stock up on your favorite artisan pastas!