Description
This Crockpot Short Rib Ragu is a delightful dish with rich flavors and simple prep. Perfect for a comforting family dinner, it combines tender beef with luscious tomatoes and aromatic vegetables, ensuring a delicious, homemade meal everyone will love.
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 in olive oil over medium-high heat until browned on all sides.
- Transfer the seared short ribs to the crockpot and 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. Top with 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, reserving pasta water before draining.
- Combine the cooked pasta with the ragu in the crockpot, using reserved pasta water as needed for the desired consistency.
Notes
Balsamic vinegar adds a wonderful depth of flavor to the sauce.
Ensure to reserve pasta water; it helps in achieving the perfect sauce consistency.
Feel free to substitute pappardelle with another pasta type if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 670
- Sugar: 7g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 110mg