Description
Experience the incredible flavor of Crockpot Short Rib Ragu! This simple, slow-cooked dish features rich beef short ribs, fresh vegetables, and a deep, savory sauce, perfect for a cozy dinner or any special occasion.
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 ribs in olive oil over medium-high heat until browned on all sides.
- Transfer the seared ribs to the crockpot and layer with chopped carrots, onions, celery, garlic, Italian seasoning, and bay leaves.
- Pour balsamic vinegar, apple vinegar or beef stock, and beef stock into the crockpot. 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 tomato paste until well combined.
- Cook pappardelle according to package instructions and reserve pasta water before draining.
- Combine the cooked pasta with the ragu in the crockpot, using reserved pasta water as needed for consistency.
Notes
For deeper flavor, sear the ribs ahead of time and allow them to rest before cooking.
Adjust the seasoning to your taste; adding more garlic or herbs can enhance the dish.
Serve with grated cheese and fresh herbs for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 6g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 150mg