Beef short rib ragu slow cooker recipe
If you only add one dish to your cooking repertoire, then this slow cooker short rib ragu recipe is a must. Delicious, comforting and bursting with flavour you have to try this.
Ingredients
- 1 kg of bone-in beef short ribs or approx four pieces
- 1 onion diced
- 3 cloves of garlic minced
- 1 large carrot peeled and diced
- 2 celery sticks diced
- 1 beef stock pot/stock cube
- 690 g jar of passata
- 1 tbsp red wine vinegar
- 200 ml of good quality red wine
- 200 g of pancetta cubes
- 1 bay leaf
- 2 tsp of mixed herbs
- 1 tbsp sundried tomato paste
- Salt and pepper to taste
- 1 parmesan rind optional
- 500 g pappardelle pasta or tagliatelle cooked and drained
- Chopped parsely for serving
- Parmesan for serving
Instructions
- First, season the short ribs with salt and black pepper on both sides.
- Get the slow cooker pot, add the onions, carrots, minced garlic, pancetta cubes, mixed herbs, bay leaf, sundried tomato paste, red wine vinegar, salt and pepper, beef stock, red wine and parmesan rind (if using). Then lay the short ribs on top. Then pour over the passata.
- Cover and cook on low for 8 hours, and until the meat is falling off the bone.
- Using two forks, shred the beef into the sauce, and remove the bones. Give the ragu a good stir.
- If you think it looks a little oily, you can skim the excess fat off the top using a spoon.
- Cook your pappardelle pasta according to packet instructions - or if using fresh you can skip this step.
- Once done, add the pasta into the ragu, and using tongs, mix the pasta and the sauce together, making sure the pappardelle is coated well.
- Serve in bowls, and sprinkle with parmesan and freshly chopped parsley.
Nutrition
Calories: 737kcalCarbohydrates: 107gFat: 20.4g