Short Rib Ragu Recipe

Name: Short Rib Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds boneless beef shortribs; 1/2 cup chopped carrots; 1 piece whole onion, diced; 8 ounces sliced mushrooms; 12 ounces tomato paste (2 cans); 28 ounces peeled tomatoes; 1/2 cup red wine; 3 pieces garlic cloves; 1 tablespoon olive oil; 1 tablespoon Italian Seasoning; 2 pieces Bay leaf; 1 teaspoon crushed red pepper; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 pound pappardelle pasta (optional)

Servings: persons

2 pounds boneless beef shortribs
1/2 cup chopped carrots
1 piece whole onion, diced
8 ounces sliced mushrooms
12 ounces tomato paste (2 cans)
28 ounces peeled tomatoes
1/2 cup red wine
3 pieces garlic cloves
1 tablespoon olive oil
1 tablespoon Italian Seasoning
2 pieces Bay leaf
1 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound pappardelle pasta (optional)

1
Heat a large skillet over medium/high and add the tbsp of olive oil. Slice the short ribs into chunks (about 2 inches long). Brown for 3 minutes on each side. Add to the crockpot.
2
Then add the peeled tomatoes, squeezing each by hand (or a potato masher) before placing in the pot.
3
Finally add all other ingredients except for the pasta to the crockpot.
4
Turn on low and cook for 8 hours (it should work on high for 4 as well).
5
If you choose to serve with pasta, 20 minutes before serving, bring a large pot of salted water to boil. Add the pasta and cook 8 minutes or until al dente.
6
Scoop the ragu over the pasta and serve.

1219

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds boneless beef shortribs, 1/2 cup chopped carrots, 1 piece whole onion, diced, 8 ounces sliced mushrooms, and more.

Yes, Short Rib Ragu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Short Rib Ragu

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