1-Start your slow cooked short rib ragu by preparing the beef: it’s all about building that deep, savory base. Pat 4 pounds of English cut beef short ribs dry and season them with kosher salt and ground black pepper, then brown them in 1-2 tablespoons of olive oil over medium-high heat for 3-4 minutes per side. This step locks in the flavors and sets the foundation for the dish.

2-Next, in the same pot, add your soffritto: 3 large diced carrots, 1 large finely diced yellow onion, and 1 stalk finely diced celery. Season and cook until they turn deeply browned and caramelized, about 15-20 minutes, adding the remaining olive oil if needed. Stir in 8 cloves of finely chopped garlic and cook for 1 minute, then add 6 ounces of tomato paste and cook until it’s fragrant and browned, around 3-5 minutes.

3-Now, deglaze the pot with 1 cup of dry red wine, scraping up those tasty browned bits from the bottom. Let it simmer until mostly absorbed, about 3-4 minutes, then tie any fresh herbs like rosemary, sage, and thyme with twine for easy removal later. Add the herbs, 2 bay leaves, optional parmesan rind, 14 ounces of crushed tomatoes, 2 cups of low-sodium beef broth, and the browned ribs to the pot.

4-Subheading: Simmering and Finishing Steps

5-Bring everything to a boil, then reduce the heat to low, cover, and let it simmer for 2½ to 3 hours until the ribs are fall-apart tender. Once done, remove the ribs, discard the herbs, bay leaves, and parmesan rind, then shred the meat and return it to the pot. For the pasta, cook 24 ounces in salted boiling water until al dente, reserving 1 cup of pasta water.

6-Finally, stir in ½ cup of heavy cream and ½ cup of grated parmesan cheese into the ragu, simmering for 1-2 minutes. Toss the drained pasta with the sauce, using reserved pasta water to adjust the consistency if needed, and cook together for another 1-2 minutes. Serve topped with extra parmesan, fresh herbs, and optional crushed red pepper for a complete meal.