Description

This Crockpot Short Rib Ragu boasts an irresistible flavor profile created from tender beef short ribs, fresh vegetables, and aromatic herbs. Perfect for a cozy dinner, this recipe simplifies meal preparation while delivering hearty comfort in every bite. You’ll love how easy it is to create a crowd-pleasing dish that warms the soul.

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, season with salt and pepper, and sear them 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 the balsamic vinegar, apple vinegar or beef stock, and beef stock. Top with the 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

For extra flavor, marinate the short ribs with spices overnight before cooking.
Feel free to substitute pappardelle pasta with your choice of noodles or pasta type.
Make sure to reserve some pasta water to adjust the ragu’s consistency as desired.

Nutrition

Serving Size: 1 bowl
Calories: 650
Sugar: 5g
Sodium: 950mg
Fat: 35g
Saturated Fat: 15g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 40g
Cholesterol: 120mg