Description
Enjoy this delectable Crockpot Short Rib Ragu featuring tender beef, rich tomatoes, and savory herbs. It’s an effortless and satisfying meal, ideal for cozy evenings.
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 ribs to the crockpot and add the chopped carrots, onions, celery, garlic, Italian seasoning, and bay leaves on top.
- Pour in the balsamic vinegar and the broth, then add the crushed tomatoes and mix gently.
- Cover and cook on low for 7–9 hours until the meat is tender.
- Shred the beef before serving and stir in the tomato paste until well combined.
- Cook the pappardelle according to package instructions and reserve some pasta water before draining.
- Combine the cooked pasta with ragu in the crockpot, adjusting consistency with reserved pasta water as needed.
Notes
Feel free to adjust the seasoning to your taste before serving.
For a thicker ragu, cook uncovered for the last hour to reduce the sauce.
This dish can be made ahead and reheated, making it perfect for easy meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 8g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg