Slow Cooker Short Rib Ragout over Shells with a Simple Salad

Servings:
Slow Cooker Short Rib Ragout over Shells with a Simple Salad 4.00/5 (12 votes)

Pull out the slow cooker! This is a fabulous sauce and it's packed with flavor!  If spaghetti with meat sauce is a favorite at your house like it is at mine, you are sure to have smiling faces at the table tonight. Chose your favorite pasta shape. I went with shells because they grab onto the sauce. A side salad for a few greens and you’re set! Dig in!

Slow Cooker Short Rib Ragout over Shells

SERVINGS : 4 PEOPLE COOK TIME : HOURS PREP TIME : MINUTES

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 1/2 pounds bone-in beef short ribs
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 cup onion, chopped
  • 1/2 cup carrot, chopped
  • 1/2 cup celery, chopped
  • 4 cloves garlic, minced or pressed
  • 2 tablespoons tomato paste
  • 1/4 teaspoon fresh basil
  • 1/4 teaspoon oregano
  • 28 ounce diced tomatoes
  • 12 ounces pasta shells
  • 1/4 cup parmesan cheese, optional

DIRECTIONS

  1. Heat olive oil in a heavy skillet over medium high heat.
  2. Season ribs with salt and pepper.
  3. Sear the ribs on all sides and transfer to the bowl of the slow cooker.
  4. Add a bit more oil to the skillet if necessary. Cook the onion, carrot, celery, and garlic until onion is translucent and carrot is somewhat tender.
  5. Transfer vegetables, tomato paste, basil, oregano, and tomatoes in their juices to the slow cooker.
  6. Cover and cook on low for 7-8 hours.
  7. Remove ribs and remove meat from the bones. Tear into bite-sized pieces and return to the bowl.
  8. Season sauce with additional salt and pepper to taste.
  9. Cook pasta shells according to package directions.
  10. Serve ragout over shells and garnish with parmesan.

Nutritional Information

Serving Size 521g Calories 717 Fat 34 Sat Fat 14 Sodium 352 Carbs 60 Sugars 8 Fiber 4 Protein 42.

Simple Side Salad

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 3 cups baby mixed greens
  • 1 roma tomato, quartered
  • Vinaigrette
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon pepper
  • 1/4 teaspoon kosher salt
  • 1 clove garlic, pressed or minced
  • 3 tablespoons olive oil

DIRECTIONS

  1. Combine vinaigrette and drizzle over greens.

Nutritional Information

Serving Size 222g Calories 192 Fat 11 Carbs 25 Fiber 7 Protein 4.5.

NOTES

KID NOTE: Clean plates!

VEGETARIAN TIP: Omit the meat.

GLUTEN MODIFICATIONS: Use brown rice pasta.

4 Comments

  1. kim0404 says:

    Wow! So yummy! Very hearty and great flavors. I love letting the slow cooker do all the work.

  2. bltnkids@gmail.com says:

    This was something delicious that we have something else similar of. It was difficult to cut the meat off the bones, I think it was the ribs I bought.

  3. Lynnonthego says:

    Mine was very greasy/oily from the fat from the beef ribs. Couldn’t eat it. This is the second recipe I’ve tried and both were a bust.
    🙁
    Hope the next one is good!!

  4. GoffFamily1 says:

    Wonderful! Even my super picky 2 year old ate it.

Leave a Reply to Lynnonthego