Description
Enjoy this flavorful Crockpot Short Rib Ragu, featuring tender beef short ribs, aromatic vegetables, and rich tomatoes. Perfect for a comforting meal after a long day!
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, generously season with salt and pepper, and sear 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 on top.
- Pour in the balsamic vinegar, apple vinegar or beef stock, and beef stock, then add the 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 and reserve some pasta water before draining.
- Combine the cooked pasta with the ragu in the crockpot, adding reserved pasta water as needed for the desired consistency.
Notes
Adjust seasoning to taste, adding more salt and pepper if necessary.
For extra flavor, consider adding a splash of red wine before cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 6g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 150mg