Slow Cooker Short Rib Ragu


Step up your pasta sauce with this Slow Cooker Short Rib Ragu recipe

Slow Cooker Short Rib Ragu

Hello! This Slow Cooker Short Rib Ragu is inspired by a recipe I had a while back in an Italian restaurant in Portland. They served a rich short rib ragu over little gnocchi. Before I had that meal, the only time I’ve had gnocchi was in the olive garden soup. The short ribs give the sauce so much rich and beefy flavor and the wine makes it even better.

Slow Cooker Short Rib Ragu

Below is what the short ribs and sauce look like before cooking, note I did brown the ribs before adding them to the slow cooker.

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Slow Cooker Short Rib Ragu

Here is what it looks like after cooking for 7 hours. The sauce has deepened in color and the ribs are falling off the bone.

Slow Cooker Short Rib Ragu

After the cooking time has finished, I remove the short ribs and shred the meat, discarding any fatty pieces. Before I add that meat back into the sauce I degrease the sauce by laying paper towels over the top. Works so good!

Slow Cooker Short Rib Ragu

To serve this, I boiled a box of gnocchi on the stove top. I highly recommend trying it, you can find the gnocchi above the dried pasta in the store. You can serve this over regular pasta if you would like.

Slow Cooker Short Rib Ragu

Slow Cooker Short Rib Ragu

Slow Cooker Short Rib Ragu

Slow Cooker Short Rib Ragu

I hope you enjoy this meal, try it this week! I’ll be back soon with more recipes.

Slow Cooker Short Rib Ragu

Servings: 6

Calories: 365 kcal

Author: Sarah Olson

Ingredients

  • 2
    Tbsp.
    cooking oil
  • 2
    lbs.
    beef short ribs
  • 24
    oz.
    jar spaghetti sauce
    (I use Rao’s tomato basil sauce)
  • 1
    white onion, diced
  • 1
    Tbsp.
    garlic,
    minced
  • 1.5
    tsp.
    dried basil
  • 1
    tsp.
    dried oregano
  • 1/2
    tsp
    salt
  • 1/4
    tsp.
    pepper
  • 1/2
    cup
    red wine
    (I like to use a red blend)

Instructions

  1. 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.

  2. Add the browned short ribs to the slow cooker.

  3. Pour over the spaghetti sauce, add the onion, garlic, basil, oregano, salt, pepper and wine. Stir

  4. Cover and cook on LOW for 6-8 hours on low.

  5. When the cooking time is done remove the short ribs, remove the meat from the bones. Discard the fatty pieces and bones. Before  adding the meat back to the sauce. I like to degrease the sauce by laying paper towels over the grease and lifting quickly. Discard paper towels. Add the meat into the sauce and stir.

  6. For serving I boiled a 16 oz. box of Gnocchi (dumplings) and then stirred them into the sauce. These stood up to the sauce very well and didn’t get soggy. We didn’t eat for over an hour after I added them to the sauce. I found the gnocchi on the top shelf above the dried pasta in the store. You can serve this sauce over any noodle as well. Top with parmesan cheese and enjoy!

Recipe Video

Recipe Notes

Nutritional values are approximate, please use your own calculations if you require a special diet. Values below are for the sauce and meat only and are for 1/6 of the recipe.

Nutrition Facts

Slow Cooker Short Rib Ragu

Amount Per Serving

Calories 365
Calories from Fat 180

% Daily Value*

Total Fat 20g
31%

Saturated Fat 6g
30%

Cholesterol 89mg
30%

Sodium 889mg
37%

Potassium 1019mg
29%

Total Carbohydrates 10g
3%

Dietary Fiber 2g
8%

Sugars 5g

Protein 31g
62%

Vitamin A
10.3%

Vitamin C
12.2%

Calcium
7.6%

Iron
33.4%

* Percent Daily Values are based on a 2000 calorie diet.

Sarah

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Slow Cooker Chicken and Sweet Potato Dinner



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