Best 2 Slow Cooker Short Rib Ragu Recipes
Indulge in the delectable Slow Cooker Short Rib Ragu, crafted with fall-off-the-bone short ribs braised in a rich and flavorful tomato sauce. Accompanied by hearty pappardelle pasta, this comforting dish is perfect for a cozy meal.
Discover more culinary delights within this comprehensive article, featuring a collection of tantalizing recipes:
- **Slow Cooker Short Rib Ragu:** Experience the magic of tender short ribs slow-cooked in a medley of aromatic vegetables, herbs, and a velvety tomato sauce. Served over pappardelle pasta, this classic Italian dish is sure to impress.
- **One-Pot Short Rib Ragu:** Embark on a culinary journey with this simplified version of ragu, prepared entirely in one pot. Savor the succulent short ribs and rich sauce, elegantly paired with pappardelle pasta.
- **Instant Pot Short Rib Ragu:** Harness the power of the Instant Pot to create a quick and flavorful ragu. Tender short ribs and a vibrant tomato sauce come together effortlessly in this modern take on a classic recipe.
- **Short Rib Ragu with Pappardelle:** Delight in the harmonious union of melt-in-your-mouth short ribs, slow-simmered in a robust tomato sauce, and complemented by wide, ribbon-like pappardelle pasta. This indulgent dish is a celebration of Italian culinary artistry.
- **Short Rib Ragu with Polenta:** Embark on a culinary adventure with this hearty and comforting combination of succulent short ribs, a rich tomato sauce, and creamy polenta. This rustic Italian dish is a symphony of flavors and textures.
- **Short Rib Ragu with Spaghetti Squash:** Discover a healthier twist on classic ragu with spaghetti squash as a low-carb alternative to pasta. Enjoy the tender short ribs and flavorful sauce while maintaining a balanced diet.
SLOW-COOKER SHORT RIB RAGU
This Slow-Cooker Short Rib Ragu sauce cooks itself while you're away, and gives you more than one option for an easy dinner. Try serving this satisfying ragu over toasted bread, pasta, or Polenta with Corn and Thyme.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 6h30m
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil over medium-high. Season short ribs with salt and pepper. In batches, cook until browned on all sides, about 10 minutes total. Transfer ribs to a 5- to 6-quart slow cooker. Pour off all but 1 teaspoon fat from skillet, and add onion and carrot. Season with salt and pepper and cook, stirring, until vegetables are soft, 3 minutes. Add 1/2 cup juice from tomatoes, stirring and scraping up any browned bits from skillet with a wooden spoon.
- Transfer vegetables and liquid to slow cooker and add tomatoes, breaking them up as you go. Add herb sprigs; season to taste with salt and pepper. Cover and cook on high until meat is fork-tender, 6 hours.
- With a slotted spoon, remove herb sprigs and transfer meat to a cutting board. With a ladle or large spoon, skim fat from cooking liquid (you'll remove about 1 1/4 cups). With two forks, shred meat and return to cooking liquid. Serve immediately, or let cool in liquid and reheat over medium before serving.
Nutrition Facts : Calories 461 g, Fat 33 g, Fiber 1 g, Protein 29 g
SLOW-COOKER SHORT RIB RAGU OVER PAPPARDELLE
An irresistible sauce gives this beef another dimension of flavor. Nearly any starchy side, such as potatoes or polenta, will work in place of the pasta. Short ribs are my crowd-pleaser weekend meal for all occasions. -Missy Raho, Morristown, New Jersey
Provided by Taste of Home
Categories Dinner
Time 7h30m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-quart slow cooker. Add mushrooms, onion, carrots and bay leaves. , In the same skillet, add tomato paste, wine, garlic and seasonings. Cook and stir over medium heat until fragrant and slightly darkened, 2-4 minutes. Stir in diced tomatoes until blended. Transfer mixture to slow cooker; cover. Cook on low until beef is tender, 7-9 hours. Discard bay leaves., Cook pasta according to package directions for al dente. Serve ragu over pasta. If desired, serve with Parmesan cheese.
Nutrition Facts : Calories 302 calories, Fat 8g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 328mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.
Tips:
- Choose the right cut of short ribs: Look for short ribs that are meaty and have a good amount of marbling. Avoid ribs that are too fatty or bony.
- Brown the short ribs before cooking: Browning the short ribs in a pan or Dutch oven over medium-high heat before adding them to the slow cooker helps to develop flavor and color.
- Use a variety of vegetables: This recipe calls for carrots, celery, and onions, but you can use any vegetables you like. Some other good options include potatoes, turnips, parsnips, and mushrooms.
- Add some herbs and spices: Herbs and spices like thyme, rosemary, garlic, and pepper add flavor to the ragu. You can also add a bay leaf or two.
- Use a good quality red wine: The red wine in this recipe helps to tenderize the short ribs and add flavor. Choose a red wine that you would enjoy drinking.
- Cook the ragu on low for at least 8 hours: This will give the short ribs plenty of time to become tender and fall off the bone.
- Serve the ragu over pasta, rice, or mashed potatoes: This is a classic Italian dish that can be served over a variety of different sides.
Conclusion:
This slow cooker short rib ragu is a delicious and easy-to-make meal that is perfect for a cold winter night. The short ribs are fall-off-the-bone tender and the sauce is rich and flavorful. Serve this ragu over pasta, rice, or mashed potatoes for a hearty and satisfying meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
