Crockpot Short Rib Ragu
Serve this delicious short rib ragu over polenta, mashed potatoes, or pasta for an easy weeknight dinner or for special guests
Servings: 4 servings
Calories: 341kcal
Ingredients
- 2 pounds Beef short ribs bone-in or boneless
- 1/2 yellow onion diced
- 1 large celery stalk diced
- 2 cloves garlic minced
- 1/2 cup red wine
- 2 tablespoons balsamic vinegar
- 2 tablespoons tomato paste
- 1/2 teaspoon rosemary
- 3 bay leaves
- 1 cup beef stock
- salt & pepper to taste
Instructions
- Pat dry the short ribs with paper towels. Place in a medium bowl and season with salt and pepper.
- Heat oil in a large skillet. Working in batches (so you don't steam the meat), brown the ribs on all sides. Place in the crockpot as they are finished.
- Add the onions, celery, and carrots to the same pan and cook over medium-low heat until they are beginning to soften.
- Add the garlic and cook for one minute.
- Carefully, pour the wine over the vegetables, stir, and bring to a simmer.
- Add the tomato paste, balsamic vinegar, rosemary, bay leaves, and beef stock, to the vegetables.
- Pour the vegetable mixture over the short ribs in the crockpot.
- Cook on low heat for 6-8 hours.
Nutrition
Serving: 1g | Calories: 341kcal | Carbohydrates: 6g | Protein: 33g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 98mg | Sodium: 294mg | Potassium: 859mg | Fiber: 1g | Sugar: 3g | Vitamin A: 133IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 4mg