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

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 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