Description
This Crockpot Short Rib Ragu is a comforting dish with tender beef, flavorful vegetables, and rich tomato sauce. Perfect for a quick, satisfying dinner that brings warmth and satisfaction to your table!
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, then season them with salt and pepper.
- Sear the seasoned short ribs in olive oil over medium-high heat until browned on all sides.
- Transfer the seared short ribs to the crockpot. Layer the chopped carrots, diced onions, chopped celery, minced garlic, Italian seasoning, and bay leaves on top.
- Pour balsamic vinegar, apple vinegar or beef stock, and beef stock into the crockpot. Add the crushed tomatoes and mix gently.
- Cover the pot and cook on low for 7 to 9 hours, or until the meat is tender.
- Before serving, shred the beef using two forks and stir in the tomato paste until well combined.
- Cook the pappardelle pasta according to package instructions; reserve some pasta water before draining.
- Combine the cooked pappardelle with the ragu in the crockpot, adding reserved pasta water as needed to achieve your desired consistency.
Notes
For even more flavor, add a splash of red wine along with the liquids.
Feel free to substitute pappardelle with your favorite pasta if needed.
This ragu can be made a day ahead for even better flavors when reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 5g
- Sodium: 670mg
- Fat: 35g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 115mg