Short Rib Ragu

Name: Short Rib Ragu
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)

15 ingredients

6 steps

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)

Directions

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.