Crockpot Short Rib Ragu
Crockpot Short Rib Ragu is a dish that encapsulates the warm embrace of Italian comfort food. Imagine tender beef that falls apart with a fork, enveloped by a rich, savory sauce that clings to your pasta in the most delightful way. What sets this ragu apart is its ability to meld simple ingredients into a truly exquisite meal, accentuated by the robust flavors from a slow cook that transforms the humble short ribs into an impressive centerpiece for any dinner.
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I vividly remember the first time I made this dish. It was a chilly evening, perfect for something hearty. Each bite was a revelation, capturing the essence of traditional cooking that many attempt but few succeed in attaining. It’s easy, budget-friendly, and has become a go-to recipe for gatherings or quiet family dinners alike. With every bowl, I find comfort in knowing that I have a recipe at my fingertips that brings joy and warmth. I invite you to try Crockpot Short Rib Ragu and savor the deliciousness for yourself!
Why You’ll Love This Recipe
- Simple & Quick: With just 15 minutes of prep and hands-free cooking, you won’t have to spend the entire day in the kitchen.
- Irresistible Flavor: Short ribs slow-cooked in a blend of herbs and spices create a sauce that is nothing short of heavenly.
- Eye-Catching Appeal: The deep hues of the ragu against the pasta make for a stunning presentation when serving.
- Flexible Serving: Perfect for a cozy weeknight dinner or when you have guests over; it suits any occasion.
- Diet-Friendly Options: Easily adaptable for gluten-free diets by using gluten-free pasta.
Ingredients You’ll Need
- 3.5 lb beef short ribs: The star of the dish, these flavorful bones provide richness. Choose good quality short ribs for the best result.
- Salt and pepper: Essential for seasoning; use freshly ground pepper for a more robust flavor.
- 1 tablespoon olive oil: For searing the meat, olive oil adds depth to the flavor. Feel free to substitute with another high-smoke-point oil like canola.
- 3 carrots, chopped: Adds natural sweetness and color to the ragu.
- 1 onion, small diced: This aromatic base lays the groundwork for an inviting flavor.
- 2 celery stalks, chopped: Contributes to the mirepoix, enhancing the overall taste of the sauce.
- 14.5 oz can crushed tomatoes: Provides acidity and sweetness to balance flavors; can swap with diced tomatoes if preferred.
- 4-5 garlic cloves, minced: Garlic brings warmth and aromatic undertones to the dish.
- 2 teaspoons Italian seasoning: A blend of herbs that amplifies the dish’s authenticity; make sure to use a quality mix.
- 2 bay leaves: Adds a subtle earthiness to the ragu; remember to remove them before serving.
- 1 tablespoon balsamic vinegar: A dash boosts flavor complexity; if you prefer, red wine vinegar can work too.
- 1/3 cup apple cider vinegar or beef stock: Choose one to prevent the sauce from being too tangy; stock enhances the ragu’s depth.
- 1 cup beef stock: Extra moisture and flavor; homemade stock is a great choice!
- 6 oz tomato paste: Thickens the ragu and enhances the tomatoes’ flavor; ensure it’s a high-quality brand.
How to Make Crockpot Short Rib Ragu
Pat and Season: Begin by patting dry the 3.5 lb beef short ribs. Generously season with salt and pepper on all sides. This step enhances both the flavor and browning during searing.
Sear the Meat: Heat 1 tablespoon of olive oil over medium-high heat in a large skillet. Once hot, add the short ribs and sear until browned on all sides, about 3-4 minutes per side. This will create a beautiful crust and bring out rich flavors.
Layer into Crockpot: Transfer the seared short ribs to your crockpot. Layer with 3 chopped carrots, 1 small diced onion, and 2 chopped celery stalks. Sprinkle in 4-5 minced garlic cloves, 2 teaspoons Italian seasoning, and drop in 2 bay leaves.
Add Liquids: Pour in 1 tablespoon balsamic vinegar, 1/3 cup apple cider vinegar (or beef stock), and 1 cup of beef stock. Top the mixture with a 14.5 oz can of crushed tomatoes, gently mixing everything together.
Cook Low and Slow: Cover the crockpot and set it to cook on low for 7-9 hours. After this time, the meat should be incredibly tender and falling off the bone.
Shred and Combine: Before serving, take out the beef and shred it with two forks. Mix in 6 oz of tomato paste until well combined. This thickens the ragu and deepens its flavor profile.
Prepare Pappardelle: While the ragu is coming together, cook 16 oz of pappardelle pasta according to package instructions. Reserve a cup of the pasta water before draining; this starchy liquid helps to thin the sauce if necessary.
Mix and Serve: Return the cooked pasta to the pot and combine it with the ragu in the crockpot, using reserved pasta water as needed to achieve your desired consistency.
Storing & Reheating
For storing, let the ragu cool to room temperature before transferring it to an airtight container. It can safely be left out for about two hours. In the fridge, it keeps well for up to 3 days. For longer storage, consider freezing it in a freezer-safe container for up to 3 months. When ready to reheat, warm on the stove over low heat, adding a splash of beef stock to refresh the consistency as needed.
Chef’s Helpful Tips
- Avoid Overcooking: Once the meat is tender, avoid leaving it in the crockpot for extended periods, which can lead to dryness.
- Use Quality Ingredients: The flavor of your ragu will depend significantly on the quality of meat and tomatoes used; opt for the best you can find.
- Adjust Seasoning to Taste: As your ragu cooks, don’t hesitate to taste and adjust with salt, pepper, or additional herbs.
- Make-ahead: This ragu actually tastes better the next day, making it ideal for meal prep or feeding a crowd.
Crockpot Short Rib Ragu is a delightful combination of textures and flavors sure to impress any dinner guest. The melding of tender beef, aromatic vegetables, and a luscious sauce is an experience that warms not only the body but also the heart. Don’t shy away from seasoning or experimenting with your favorite vegetables. Give yourself the permission to play with flavors, and enjoy every savory bite!
Recipe FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While short ribs provide rich flavor, you can use chuck roast or brisket as substitutes. Just ensure the cut has some fat for tenderness.
Is this dish good for meal prep?
Yes, it keeps well and tastes even better after a day or two! Perfect for feeding a busy family or preparing lunches to take to work.
What should I serve with this ragu?
While pappardelle pairs beautifully, you can also serve it over polenta, mashed potatoes, or even a bed of roasted vegetables for a lighter option.
Can I make it in an Instant Pot?
Definitely! Sear the short ribs using the sauté function, then add ingredients and cook on high pressure for about 50 minutes, followed by a natural release. Your ragu will be deliciously quick!
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📖 Recipe Card
Crockpot Short Rib Ragu
- Prep Time: 15 minutes
- Cook Time: 495 minutes
- Total Time: 8 hours 30 minutes
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: Italian
Description
Enjoy the delightful taste of Crockpot Short Rib Ragu, featuring tender beef short ribs, fresh vegetables, and a rich tomato sauce that pairs perfectly with pappardelle pasta. This recipe ensures a comforting, homemade meal with minimal effort, making it ideal for busy weeknights or gatherings.
Ingredients
- 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 layer with chopped carrots, onions, celery, garlic, Italian seasoning, and bay leaves.
- Add balsamic vinegar, apple vinegar or beef stock, and beef stock on top.
- Pour in crushed tomatoes and mix gently.
- Cover the crockpot and cook on low for 7 to 9 hours until the meat is tender.
- Shred the beef before serving and stir in the tomato paste until well mixed.
- Cook the pappardelle pasta according to package instructions, reserving pasta water before draining.
- Combine the cooked pasta with the ragu in the crockpot, using reserved pasta water for desired consistency.
Notes
Ensure ribs are well-seared for maximum flavor.
Feel free to add more vegetables like bell peppers or mushrooms for added nutrition.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
