Description
Crockpot Short Rib Ragu is a delightful dish that brings together tender short ribs, flavorful vegetables, and a rich sauce. With simple prep and slow cooking, this dish is perfect for a comforting meal any day of the week.
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 generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat, then sear the short ribs until browned on all sides.
- Transfer the seared short ribs to a crockpot; add the chopped carrots, onions, celery, minced garlic, Italian seasoning, and bay leaves on top.
- Pour the balsamic vinegar, apple vinegar or beef stock, and beef stock into the crockpot, and then add the crushed tomatoes; mix gently to combine.
- Cover and cook on low for 7–9 hours until the meat is tender.
- Once cooked, shred the beef and mix in the tomato paste thoroughly.
- Cook the pappardelle pasta according to package instructions, and reserve some pasta water before draining.
- Combine the cooked pasta with the ragu in the crockpot, using reserved pasta water as needed to achieve the desired consistency.
Notes
For a richer flavor, consider using homemade beef stock.
Feel free to add other vegetables such as mushrooms or bell peppers for extra nutrition.
Nutrition
- Serving Size: 1 cup
- Calories: 610
- Sugar: 6g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg