Description

This Crockpot Short Rib Ragu boasts an irresistible blend of flavors and simple prep. It features tender beef short ribs, aromatic vegetables, and rich spices. Perfect for a cozy dinner or a hearty meal, it’s a comfort dish you’ll want to make time and again!

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

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Instructions

Pat short ribs dry, then 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.
Add balsamic vinegar, apple vinegar or beef stock, and beef stock, then top with crushed tomatoes and mix gently.
Cover the crockpot and cook on low for 7–9 hours until the meat is tender.
Before serving, shred the beef and stir in the tomato paste until well combined.
Cook the pappardelle pasta according to package instructions, and reserve some pasta water before draining.
Combine the cooked pasta with the ragu in the crockpot, adding reserved pasta water as needed for desired consistency.

Notes

You can substitute pappardelle with any pasta of your choice.
Feel free to add more vegetables such as bell peppers or mushrooms for extra flavor.
This ragu can be stored in the refrigerator for up to three days or frozen for later use.

Nutrition

Serving Size: 1 serving
Calories: 570
Sugar: 6g
Sodium: 800mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 35g
Cholesterol: 85mg