Description
This Crockpot Short Rib Ragu is full of rich flavors, made with tender beef short ribs, fresh vegetables, and a blend of seasonings. It’s an effortless choice for a comforting dinner, perfect when you’re seeking warm, homemade goodness.
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 with salt and pepper.
- Sear the short ribs 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 of the ribs.
- 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 pappardelle according to package instructions and reserve pasta water before draining.
- Combine cooked pasta with the ragu in the crockpot, adding reserved pasta water as needed for desired consistency.
Notes
For richer flavor, sear the short ribs for a bit longer.
Feel free to adjust the vegetables based on your preferences.
The longer the ragu cooks, the more flavorful it will be.
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 8g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 45g
- Cholesterol: 120mg