Description
This Crockpot Short Rib Ragu features tender beef short ribs simmered with rich crushed tomatoes and Italian herbs, making it a comforting dish perfect for any meal. Easy to prepare, it’s ideal for busy days when you crave flavorful comfort food that satisfies.
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 short ribs in olive oil over medium-high heat until browned on all sides.
- Transfer the seared short ribs to the crockpot and layer with chopped carrots, onions, celery, garlic, Italian seasoning, and bay leaves.
- 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, reserving some pasta water before draining.
- Combine the cooked pasta with the ragu in the crockpot, using the reserved pasta water to adjust the consistency as needed.
Notes
For extra flavor, consider adding a splash of red wine to the ragu before cooking.
Serve with grated Parmesan cheese to enhance the dish further.
Leftovers can be stored in the fridge for up to 3 days or frozen for later use.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 120mg