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
SHORT RIB RAGù RECIPE BY TASTY
Here's what you need: bone-in beef short rib, kosher salt, freshly ground black pepper, olive oil, yellow onion, carrot, garlic, tomato paste, port or red wine, crushed tomato, beef stock, dijon mustard, bay leaves, fresh thyme, water, pappardelle pasta, fresh parsley, grated parmesan cheese
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
Steps:
- Pat the short ribs with paper towels to remove any excess moisture, then season generously with 2 teaspoons kosher salt and 2 teaspoons pepper.
- Add the olive oil to a Dutch oven or large, heavy-bottomed pot and heat over high heat until shimmering. Add half the short ribs and sear on each side until deep brown, about 7 minutes total. Remove from the pan and set aside. Repeat with the remaining short ribs.
- Discard all but 1 tablespoon of rendered fat from the pot. Add the onion, carrot, garlic, 1 teaspoon of salt, and 1 teaspoon of pepper. Sauté over medium heat until the vegetables are softened, about 5 minutes.
- Add the tomato paste and sauté for a few more minutes, until darkened and thickened.
- Pour in the wine and use a wooden spoon to scrape any browned bits, or fond, from the bottom and sides of the pan. Reduce the liquid by half, about 15 minutes.
- Add the crushed tomatoes, beef stock, mustard, bay leaves, and thyme to the pot. Stir to combine.
- Add the short ribs, making sure the meat is submerged. Bring to a boil, then reduce the heat to low and cover. Simmer for about 2 hours, stirring occasionally. Add up to 1 cup (240 ml) of water as needed if the sauce gets too thick. Skim excess fat off the top as needed. The short ribs are done when the meat pulls apart easily.
- Discard any bones that the meat has fallen off of, as well as the bay leaves and thyme stems. Transfer the short ribs to a cutting board. Pull out any remaining bones and discard. Using two forks, shred the meat, then return to the pot.
- Add salt and pepper to taste. Simmer for 15 minutes over low heat.
- Cook the pasta according to the package instructions. Plate the pasta in shallow bowls and ladle a scoop of ragù on top. Garnish with finely chopped parsley and freshly grated Parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 1022 calories, Carbohydrate 147 grams, Fat 21 grams, Fiber 9 grams, Protein 51 grams, Sugar 14 grams
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.
SHORT RIB RAGU WITH PAPPARDELLE AND PECORINO ROMANO
Steps:
- Heat oven to 325 degrees F.
- Place a 5-quart casserole or Dutch oven over medium heat. Add oil, and heat until it is almost smoking. Season short ribs generously with salt and pepper. Working in batches if necessary, add short ribs to the hot oil. Cook ribs until browned on both sides. Remove ribs from casserole, and transfer to a large bowl. Set aside.
- Meanwhile, prepare bouquet garni: Place bay leaf, rosemary, thyme, and parsley in the center of a square of cheesecloth. Bring edges together, and tie with kitchen string. Set bouquet garni aside.
- Add carrots, celery, onion, and shallots to oil in the casserole, and cook over medium heat, stirring occasionally, until vegetables are softened and golden, about 10 minutes.
- Add flour and tomato paste to the casserole, and stir to combine. Add ruby port; stir with wooden spoon until all browned bits have been scraped from the pan and the bottom of the casserole is clean. Add red wine, and simmer until the liquid is reduced by half. Add garlic, beef stock, and the reserved bouquet garni.
- Return browned ribs to the casserole. Bring the liquid to a simmer over medium-high heat. Cover the casserole, and place it in the oven. Cook until ribs are very tender, about 3 hours.
- Remove the cooked ribs from the casserole. Set the casserole on the stove top over medium heat, and simmer to thicken sauce just slightly. As soon as the short ribs are cool enough to handle, remove the meat from the bones, and shred into small pieces. Degrease the sauce and discard the bouquet garni. Return shredded meat to casserole, and simmer to reduce sauce by about half.
- Fill a large pot with water and add a few tablespoons of salt. Set over high heat, and bring to a boil. Salt well, and stir in pasta. Cook until pasta is al dente. Drain pasta, and serve with short-rib ragu, sprinkle with the parsley. Serve with freshly grated Percorino Romano.
BRAISED SHORT RIB RAGU RECIPE BY TASTY
Here's what you need: short rib, salt, pepper, oil, onion, carrot, celery, red wine, garlic, fresh rosemary, tomato paste, beef broth, tomato, dried bay leaf, fresh parsley, grated pecorino romano
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- First, salt and pepper your short ribs.
- In a large, heavy-bottomed pot, brown the short ribs in oil. Remove and set aside.
- In the same pot, add the chopped onions, carrots, and celery. Cook until onions are translucent.
- Add the red wine, cook until some of the alcohol has burned off.
- Stir in the garlic, rosemary, tomato paste, beef broth, canned tomatoes, bay leaf, salt, and pepper.
- Return the browned short ribs, bring to a boil.
- Cover and lower heat to a simmer. Simmer for three hours or until the meat is very tender.
- Transfer the meat to a separate bowl, remove the bones, and pull apart the meat.
- Return to the pot. Give it a stir so all the meat is coated in the sauce.
- NOTE: Keep warm until ready to serve.
- Serve over mashed potatoes or pasta and garnish with grated pecorino romano and fresh parsley.
- Enjoy!
Nutrition Facts : Calories 785 calories, Carbohydrate 39 grams, Fat 37 grams, Fiber 3 grams, Protein 59 grams, Sugar 11 grams
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- Cut the meat into approx 2in/5cm chunks (or between the bones if using part on the bone) and season lightly with salt and pepper. Brown the meat in th e pan in batches, browning all sides, then transfer to a slow cooker.
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- Preheat oven to 325°F. Sprinkle ribs with salt and pepper. In a 6- to 8-quart oven-going Dutch oven heat 1 tablespoon of the olive oil over medium heat. Brown ribs, half at a time if necessary, in the hot oil, turning to brown all sides; remove ribs and set aside. In the same Dutch oven cook onions and garlic for 2 minutes, adding another 1 tablespoon of the oil if needed. Add carrots and celery; cook about 5 minutes more or until vegetables are tender.
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