Description
This Crockpot Short Rib Ragu delivers irresistible flavor with minimal effort. Combining tender short ribs, fresh vegetables, and a tomato-based sauce, it makes a perfect comforting meal for busy days.
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 in olive oil over medium-high heat until browned on all sides.
- Transfer the seared short ribs to the crockpot. Layer chopped carrots, onions, celery, garlic, Italian seasoning, and bay leaves on top.
- Pour in 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; reserve 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
Feel free to substitute pappardelle with your favorite pasta if desired.
This dish can be prepared a day in advance; the flavors improve after sitting overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg