Description
Deeply savory, fall-apart short ribs simmered into a rich, cozy tomato ragu.
Ingredients
Scale
- 3 lbs Beef short ribs
- 2 tbsp Tomato paste
- 4 cups Beef stock
- 12 oz Pappardelle pasta
- 2 tbsp Olive oil
- 1 Onion, diced
- 2 Carrots, diced
- 2 Celery stalks, diced
- 4 Garlic cloves, minced
- 1 can Canned tomatoes
- 1/4 cup Apple vinegar or extra beef stock
- 2 tbsp Balsamic vinegar
- 2 Bay leaves
- 1 tbsp Italian seasoning
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet and sear short ribs on all sides until deeply browned.
- Transfer ribs to the crockpot; add onion, carrots, celery, and garlic.
- Stir in tomato paste, canned tomatoes, beef stock, vinegar, balsamic, bay leaves, and Italian seasoning.
- Cover and cook on low for 8 hours until the meat is fork-tender.
- Remove ribs, shred the meat, and discard bones and bay leaves.
- Return shredded beef to the sauce and simmer uncovered 10–15 minutes to thicken.
- Serve generously over cooked pappardelle pasta.
Notes
- For a richer flavor, consider using homemade beef stock.
- Adjust seasoning according to taste before serving.
- This dish can be made a day ahead and reheated for better flavor.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg