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.
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 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
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 RIBS
These slow-cooker short ribs are an easy alternative to traditionally braised short ribs-you don't need to pay any attention to them once you get them in the slow cooker. (That makes it my favorite beef short ribs recipe!) -Rebekah Beyer, Sabetha, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.
Nutrition Facts : Calories 250 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
More about "slow cooker short rib ragu recipes"
SLOW COOKER SHORT RIB RAGU - GIADZY
From giadzy.com
5/5 (1)Category Main CourseAuthor Giada De LaurentiisCalories 301 per serving
- Place a large skillet over medium high heat. Add the oil and heat an additional minute. Season the short ribs evenly with 2 teaspoons of salt. Add them to the pan in a single layer being careful not to over crowd the pan. This can be done in two batches if needed. Sear the meat until deep golden brown on all sides, about 12 minutes. Remove the meat to a 4 quart slow cooker. To the pan add the red onion, carrot and garlic. Season with the remaining 1 teaspoon of salt. Using a wooden spoon, scape the brown bits from the bottom of the pan. Cook, stirring often, for about 3 minutes or until fragrant and beginning to soften. Add the tomato paste and the cocoa powder. Cook, stirring constantly for 1 minute. Deglaze with the red wine scaping up any remaining bits from the bottom of the pan with the wooden spoon. Add the mixture to the slow cooker along with the tomatoes and parmesan rind. Set the slow cooker for high for 4 hours or low for 6 hours. Using a shallow spoon, remove any oil that m
- When ready to serve, use two forks or a pair of tongs to pull apart and shred the meat. Stir the meat to coat it evenly in the sauce. Serve the ragu tossed with your favorite pasta and parmesan cheese or over creamy polenta. Grate the dark chocolate over the top if desired.
SLOW COOKER SHORT RIB RAGU
From themagicalslowcooker.com
Ratings 20Calories 365 per servingCategory Main Course
- Set a large skillet on the stove top and set to medium high heat. Add the cooking oil when the pan is hot. Brown the short ribs on all sides, no need to cook through.
SLOW COOKER SHORT RIB RAGU - CROCKPOT SHORT RIB RAGU
From runningtothekitchen.com
4.4/5 (5)Total Time 7 hrs 15 minsCategory Main DishesCalories 830 per serving
EASY SHORT RIB RAGU (SLOW COOKER - THE WOODEN SKILLET
From thewoodenskillet.com
SHORT RIBS WITH PAPPARDELLE - THE BEST RAGU EVER - SIP AND FEAST
From sipandfeast.com
SLOW-COOKED BEEF SHORT RIBS RECIPE | GORDON RAMSAY RECIPES
From gordonramsay.com
SLOW COOKER SHORT RIB RAGU - PERCOLATEKITCHEN.COM
From percolatekitchen.com
SLOW COOKER ITALIAN SHORT RIB RAGU - THE COMPLETE SAVORIST
From thecompletesavorist.com
SHORT RIB RAGU - MAD ABOUT FOOD
From madaboutfood.co
HOW TO SLOW COOK SHORT RIB RAGU - RECETTE MAGAZINE
From blog.suvie.com
SHORT RIB RAGU (SERVED OVER PASTA!) - FIT FOODIE FINDS
From fitfoodiefinds.com
SLOW COOKER SHORT RIB & CARROT RAGU - KITCHY COOKING
From kitchycooking.com
SLOW COOKER SHORT RIB RAGU - CRAVINGS OF A LUNATIC
From cravingsofalunatic.com
SLOW COOKER SHORT RIB RAGU WITH POLENTA - CAROLINE'S COOKING
From carolinescooking.com
SLOW COOKER SHORT RIB RAGU - DANA'S TABLE
From danastable.com
EASY & DELICIOUS SHORT RIB RAGU (SLOW COOKER) - VANILLA BEAN ONLINE
From stephaniemormina.com
SHORT RIB RAGU PASTA RECIPE (SO EASY, SO
From greatcookingtips.com
SLOW COOKER SHORT RIB RAGU OVER PAPPARDELLE - THE DEFINED DISH
From thedefineddish.com
SLOW-COOKER SHORT RIB RAGU RECIPE - HANNAFORD
From hannaford.com
SHORT RIB RAGU - FRESH LIVING
From pnpfreshliving.com
SLOW COOKER SHORT RIB RAGU - COOKING FOR MY SOUL
From cookingformysoul.com
SLOWLY BRAISED SHORT RIB RAGU (SLOW COOKER, INSTANT POT …
From playswellwithbutter.com
BEEF RAGU CROCKPOT - THERESCIPES.INFO
From therecipes.info
SHORT RIB RAGU RECIPE - SLOW COOKER/INSTANT POT VERSIONS - CHISEL …
From chiselandfork.com
SLOW COOKER SHORT RIB RAGU - FIT FOODIE FINDS
From fitfoodiefinds.com
SHORT RIB RAGU - GIRL WITH THE IRON CAST
From girlwiththeironcast.com
SLOW-COOKER SHORT RIB RAGU - BIGOVEN.COM
From bigoven.com
SLOW COOKER SHORT RIB RAGU - FOR THE LOVE OF GOURMET
From fortheloveofgourmet.com
SLOW-COOKED SHORT RIB RAGU - GIRL GONE GOURMET
From girlgonegourmet.com
SLOW COOKED SHORT RIB RAGU ON POLENTA - SIMPLY DELICIOUS
From simply-delicious-food.com
SLOW COOKED SHREDDED BEEF RAGU PASTA | RECIPETIN EATS
From recipetineats.com
SHORT RIB RAGU - JENNIFER MEYERING
From jennifermeyering.com
SLOW-COOKED SHORT RIB RAGU - THECOMMUNALFEAST.COM
From thecommunalfeast.com
RECIPE: SLOW COOKED SHORTRIB RAGU - WOOLWORTHS TASTE
From taste.co.za
SLOW COOKER RED WINE SUNDAY RAGù PASTA. - HALF BAKED HARVEST
From halfbakedharvest.com
SLOW COOKER BEEF SHORT RIBS RAGU - CULINARY ORACLE
From culinaryoracle.com
SLOW COOKER RAGU BOLOGNESE RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
"SLOW COOKER BEEF SHORT RIB RAGU" - CHOWDOWN LOWDOWN
From chowdownlowdown.com
SLOW COOKER SHORT RIB RAGU - SOMEBODY FEED ME
From somebodyfeedme.com
SLOW COOKER SHORT RIB RAGU - GIRL GONE GOURMET
From girlgonegourmet.com
SLOW COOKER SHORT RIB RAGU RECIPE | I CAN COOK THAT
From icancookthat.org
SLOW COOKER SHORT RIB RAGU - DEI FRATELLI
From deifratelli.com
You'll also love