Description
This Crockpot Short Rib Ragu features tender beef, fresh vegetables, and rich flavors. Perfect for an easy, hearty dinner that will satisfy your cravings!
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, layering chopped carrots, onions, celery, garlic, Italian seasoning, and bay leaves on top.
- Pour in the 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; reserve pasta water before draining.
- Combine the cooked pasta with the ragu in the crockpot using reserved pasta water as needed for desired consistency.
Notes
Searing the beef before placing it in the crockpot enhances its flavor.
Feel free to add more vegetables to the ragu for extra nutrition.
This ragu also pairs well with other pasta types if pappardelle is not available.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg