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Crock-Pot Short Rib Ragu

Pinned on at 8:28 am by 80smom

Repin
Crock-Pot Short Rib Ragu

 

 

Crock-Pot Short Rib Ragu becomes so ‘falling apart’ tender and tasty.  This is a real family pleasing meal, served over penne, ziti, or spaghetti, any pasta will do!

Just four ingredients – short ribs, onion, carrot, and tomatoes combine with a sprig of herbs to make this ragu.  There is just nothing simpler.  That’s the hallmark of good food – simple & real – it always works.

The tender chunks of beef can be shredded and added back to the sauce, making a perfect ragu for pasta or noodles.  I know one thing, men can’t resist a hearty beef dish like this.  The best way to prepare it; remove the short ribs to a cutting board and skim the accumulated fat from the sauce with a large spoon or ladle.  Then, shred the short ribs using two forks and return to the sauce.  Serve and enjoy!

 

Crock-Pot Short Rib Ragu

Prep Time: 30 minutes

Cook Time: 6 hours

Ingredients

2 teaspoons vegetable oil
3 pounds boneless short ribs, cut into 3-inch pieces
salt and ground pepper
1 medium yellow onion, diced
1 large carrot, diced
1 can (28 ounces) whole tomatoes
2 sprigs oregano or rosemary

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Cover and cook on HIGH until meat is fork-tender, 6 hours.
  5. 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.
  6. Serve immediately, or let cool in liquid and reheat over medium before serving.
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