Short Rib Ragu

Slow-cooked, tender, rich beef, a heart marinara sauce, and noodles…need I say more?!?! This pasta dish will become a new favorite!

Ingredients

  • 6–8 beef short ribs (about 2.5-3.5 lb)
  • salt and pepper
  • 2 tbsp oil, divided
  • 3/4 cup chopped celery
  • 3/4 cup chopped carrots
  • 3/4 cup chopped onion
  • 3-4 garlic cloves, minced
  • 30oz marinara sauce
  • Pappardelle or Veggie Noodles
  • Garnish: Parmesan Cheese and Fresh Basil
  • Recipe

    Season the beef ribs on all sides with salt and pepper. Heat a skillet on high heat and add a tablespoon of oil. Once the pan is hot and oil starts to smoke, sear the beef ribs on all sides 1-2 minutes each. Transfer the ribs to a Crockpot. In the same skillet on medium-high heat, add remaining oil and celery, carrots and onion. Scrape up any solid bits from the bottom of the pan and sauté 5 minutes. Add garlic and stir, cooking 1 minute. Season with salt and pepper. Pour the vegetable mixture into the Crockpot on top of the short ribs. Pour marinara sauce on top. Mix to coat the short ribs. Cover and cook for 7-8 hours on low. Before serving, remove short ribs and shred meat, discarding bones and any excess fat. Place shredded meat back into the Crockpot and mix to combine. Serve over prepared noodles.

    Approximate Nutrition Information 1 cup beef ragu sauce-no noodles (mine made 10 cups): 260 calories, 19g fat, 6.5g carbs, 18g protein

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    KRG
    KRG
    11 months ago
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    I see mushrooms in video but not on recipe. How many mushrooms did you use? I can tell this is going to be amazing. Thank you

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    Slow-cooked, tender, rich beef, a heart marinara sauce, and noodles…need I say more?!?! This pasta dish will become a new favorite!