Description
This Crockpot Short Rib Ragu offers irresistible flavor with minimal prep. Tender short ribs slow-cooked with tomatoes and herbs create a comforting dish, perfect for family dinners or a cozy night in.
Ingredients
Scale
- 3.5 lb beef short ribs
- salt and pepper
- 1 tablespoon olive oil
- 3 carrots (chopped)
- 1 onion (small diced)
- 2 celery stalks (chopped)
- 14.5 oz can crushed tomatoes
- 4–5 garlic cloves (minced)
- 2 teaspoons italian seasoning
- 2 bay leaves
- 1 tablespoon balsamic vinegar
- 1/3 cup apple vinegar or beef stock
- 1 cup beef stock
- 6 oz tomato paste
- 16 oz pappardelle pasta
Instructions
- Pat the short ribs dry and season them with salt and pepper.
- Sear the seasoned short ribs in olive oil over medium-high heat until browned on all sides.
- Transfer the seared short ribs to the crockpot, layering with chopped carrots, onions, celery, garlic, Italian seasoning, and bay leaves.
- Pour in the balsamic vinegar, apple vinegar or beef stock, and beef stock. Add crushed tomatoes and mix gently.
- Cover and cook on low for 7–9 hours until the meat is tender.
- Before serving, shred the beef and mix in the tomato paste until well combined.
- Cook the pappardelle according to package instructions, reserving pasta water before draining.
- Combine the cooked pasta with the ragu in the crockpot, adding reserved pasta water as needed for desired consistency.
Notes
Use bone-in short ribs for more flavor.
Serve with grated parmesan for an extra touch.
Add fresh herbs for garnish before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 5g
- Sodium: 1200mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 130mg