Description
This Crockpot Short Rib Ragu offers incredible flavor with minimal effort. Featuring tender short ribs, rich tomatoes, and aromatic vegetables, it’s perfect for an easy, comforting dinner.
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, season with salt and pepper.
- Sear the short ribs in olive oil over medium-high heat until browned on all sides.
- Transfer the seared ribs to the crockpot, then layer in the chopped carrots, onions, celery, garlic, Italian seasoning, and bay leaves.
- Pour in the balsamic vinegar, apple vinegar or beef stock, and beef stock. Top with 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 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
For extra flavor, consider adding a splash of red wine to the crockpot.
You can substitute pappardelle with any pasta of your choice, such as fettuccine or tagliatelle.
This dish can be prepared a day ahead; simply reheat gently before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 6g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg