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Penne with Pulled Short Rib Ragu

Boneless short ribs get fork-tender thanks to the slow cooker and then tossed with pasta and a bacon-enhanced tomato sauce.

Serves 6
Ready in 510 mins
Prep time 10 mins
Cooking time 500 mins
774 calories per serving


> 2 tbsp olive oil, divided
> 1 1/2 lbs boneless beef short ribs
> 1 cup chopped onions, divided
> 1 tbsp tomato paste
> 1 tbsp minced garlic
> 1/2 cup beef broth
> 1/4 cup dry red wine
> 1 tbsp red wine vinegar
> 1 (16 oz) pkg penne pasta
> 3 slices thick-cut bacon
> 1 (28 oz) can diced tomatoes
> 1/2 cup grated Pecorino cheese


In a 12-inch skillet, heat 1 tbsp oil on medium-high. Season the short ribs with salt and pepper. Add to skillet and cook 8 min., until browned on two sides.
In a large slow cooker, combine ½ cup onions, tomato paste, and garlic. Top with short ribs, broth, red wine, and vinegar. Cover and cook on low 6–8 hours, until ribs are very tender.
When ribs are cooked, remove them from liquid and let cool slightly. Using a fork, shred beef and reserve. Cook the pasta according to package directions. Drain in colander and reserve.
Meanwhile, chop the bacon. In a clean 12-inch skillet,cook bacon 3 min., on medium-high. Add remaining ½ cup onions and cook 5–6 min., stirring occasionally, until bacon is cooked and onions are tender. Stir in the diced tomatoes, shredded beef, salt, and pepper. Heat to a boil on medium-high and cook 2 min.
In a large bowl, toss penne and sauce together until well coated. Top with the cheese.

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