Description
Enjoy the rich, comforting flavors of crockpot short rib ragu. With tender beef, fresh vegetables, and pasta, this dish is a perfect choice for an easy dinner with family or friends.
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 and layer the 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 to combine all ingredients.
- Cover the crockpot and cook on low for 7 to 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 ragu in the crockpot, using reserved pasta water as needed for desired consistency.
Notes
Feel free to adjust the seasonings to your taste for a more personalized flavor.
Make sure to let the dish rest for a few minutes after cooking to enhance the flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 780
- Sugar: 5g
- Sodium: 790mg
- Fat: 42g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 52g
- Cholesterol: 150mg