EASY SLOW COOKED BEEF SHORT RIBS PASTA SAUCE
A meaty tomato ragu prepared in the slow cooker or stove top that works with any type of pasta.
Provided by Deborah Mele
Categories Dried Pasta
Time 6h35m
Number Of Ingredients 15
Steps:
- If cooking in a slow cooker, in a heavy skillet, heat the olive oil over medium heat and brown the ribs well on all sides.
- Place the ribs in your slow cooker, and add the onions and carrots to the skillet and cook for 3 to 4 minutes or until they take on color.
- Add the garlic, and cook until fragrant.
- Add the red wine to the skillet, and stir well, scraping any browned bits off the bottom of the pan and cook for 3 to 4 minutes.
- Pour the wine and carrots over the ribs, then also add the tomatoes, paste, parsley, basil, oregano, salt and pepper.
- Turn your slow cooker on low for 6 hours. (If the sauce begins to thicken too much, add a cup of water)
- After 6 hours, use a fork to pull the meat off the bones of the ribs, break the meat up into small pieces, and discard the bones.
- If cooking on the stovetop, use a Dutch oven instead of the skillet.
- Brown the ribs, set aside and brown the vegetables.
- Return the ribs to the pot, add the other ingredients and bring to a boil.
- Reduce heat to a simmer and cook for 3 to 4 hours or until the meat begins to fall off the bones.
- Remove the meat from the bones and stir into the sauce.
- Cook the pasta until it is "al dente", then drain.
- Add a scoop of sauce to the pasta and mix.
- Serve the pasta in individual bowls topped with additional sauce and a sprinkling of chopped parsley.
- Pass the cheese around the table.
Nutrition Facts : Calories 711 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 174 milligrams cholesterol, Fat 45 grams fat, Fiber 2 grams fiber, Protein 49 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 3/4 cup, Sodium 230 grams sodium, Sugar 2 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
BEEF SHORT RIBS PASTA SAUCE
A tubular type pasta is best served with this such as Rigatoni or Penne but also goes well with polenta. Enjoy!
Provided by Terese
Categories Penne
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F. In a heavy oven proof pan, heat the olive oil and brown the ribs well on all sides. Remove the ribs and drain off all but a couple of teaspoons of fat.
- Add the onion, celery, carrot, mushrooms and garlic and cook until onion becomes translucent.
- Add the wine and cook over hight heat until it is reduced by more than half.
- Add the Italian seasoning, salt, pepper, red pepper flakes and tomatoes. Mix well and add the ribs back into the pan.
- Cover and cook for 2 1/2 hours. Remove the ribs to a cutting board and cut the meat away from the bone and connective tissue. Chop the meat finely and return it to the pan. Add the fresh parsley and mix well.
- Cook your pasta of choice until cooked. Drain and add a couple of scoops of warm sauce to the pasta and stir.
- Serve the pasta with sauce on top and some parmesan cheese on top.
Nutrition Facts : Calories 164.9, Fat 7.3, SaturatedFat 1, Sodium 49.7, Carbohydrate 13.2, Fiber 3.2, Sugar 6.2, Protein 3
SLOW COOKED BEEF SHORT RIBS SAUCE
Slow Cooked Beef Short Ribs Sauce features ribs slowly braised with carrots, onions, celery, fresh herbs, red wine and tomato sauce. The beef short ribs are cooked until they melt in your mouth. You may know this Italian sauce as a Sunday gravy, a ragù napoletano, or as I call it, mom's Sunday sauce. Toss it with some tagliatelle, paccheri, or serve it with polenta.
Provided by Lora
Categories Dinner
Number Of Ingredients 13
Steps:
- Brown the short ribs: Season short ribs liberally with salt and pepper. You'll need about two teaspoons,
- Heat a large Dutch oven or heavy-bottomed pot to a medium-high heat. Add olive oil. As soon as the oil is shimmering hot, add in the ribs.
- Cook the ribs in batches so they're not crowded. Should take about 4 minutes per side to get the nice and brown color. If there is a lot of drippings, remove some and leave about 2 tablespoons in the pot.
- Cook the veggies: Add in the onions, carrots, and celery. Season with a teaspoon of salt and some black pepper (if you like). Cook until the onion is translucent.
- Herbs: Add in the herbs and bay leaves (I usually have some fresh rosemary and sage on hand or even dried rosemary and sage. You could use just rosemary if that's all you have on hand).
- Deglaze: Add in the red wine (if you're using). If you don't have any wine on hand, you could add a cup of beef broth. Turn the heat to medium-high. Use your wooden spoon to stir and scrape any brown bits from the bottom of the pan. Let it cook until most of the wine has cooked down with the brown bits and the onion mixture.
- Sauce: Now is the time to add in the tomato sauce. Use your wooden spoon to carefully stir it around the ribs. Lower the heat to medium-low to let it slowly simmer. I usually make this with strained tomatoes in a glass jar. I pour in the sauce and then add water to fill about 1/2-3/4 full in bottle and shake it to get the sauce that's on the bottom of the jar. I add that watery tomato sauce to the pot and stir together.
- Simmer: In a large pot (or Dutch oven), the rib sauce will cook for 3-4 hours (or longer) until the ribs pulls away from the bones and are very tender. Check the sauce, stirring occasionally, and add a little bit more water if it's thickening too much. Every oven is different. If the temperature is too low and it's not simmering, raise the temperature a little. Keep checking on the sauce and stirring, raising the heat a little, until it gets to a nice simmer.
- Finish the rib sauce: Remove the pot from the burner and place the pot on top of the counter on top of something to protect your counter from the hot bottom of the pan. Remove herbs and the bay leaves. Use tongs or a large metal spoon to remove the ribs. Depending on long you cooked the sauce, the meat may have already removed from the bone. In any case, remove all the bones and the meat.
- Place the meat on a cutting board and use a fork and knife or two forks to shred it into bite-sized pieces.
- Place the rib bites back into the pot with the sauce.
- Cook the pasta: If you're serving with pasta, cook the pasta according to directions on the box. Drain the pasta a little bit before al dente, and place the pasta in a large skillet with the sauce. Stir it to combine and add a drizzle of olive oil. Serve with grated Parmigiano Reggiano or pecorino.
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 BEEF SHORT RIBS
You won't believe how good these ribs are!!! I think we could have these every other night with no complaints! They're YUMMY!!!!
Provided by MizzNezz
Categories Sauces
Time 9h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Put flour, salt and pepper in a bag.
- Add ribs and shake to coat.
- Brown ribs in butter in a lg skillet.
- Put in slow cooker.
- In same skillet, combine remaining ingredients.
- Bring to a boil, stirring.
- Pour over ribs.
- Cover and cook on low for 9 hours.
SLOW COOKED BEEF IN PASTA SAUCE
Make and share this Slow Cooked Beef in Pasta Sauce recipe from Food.com.
Provided by JustJanS
Categories Vegetable
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Trim excess fat from beef and season with black pepper.
- Heat the oil in a heavy based pan and cook the onion and garlic until tender-about 5 minutes. Remove.
- Add the beef to the pan. Turn, browning well all over.
- Add the remaining ingredients (except the pasta) and stir to combine. Bring to the boil, then reduce heat to a simmer.
- Cover and cook for 2 1/2 hours then remove meat to a warmed covered plate.
- Increase heat under sauce and cook without a lid for 15 minutes or until reduced to a sauce consistency. Season with more black pepper if you wish.
- Slice the meat and return to the sauce; serve over genrous portions of cooked pasta.
Nutrition Facts : Calories 2373.6, Fat 229.3, SaturatedFat 93.2, Cholesterol 309.4, Sodium 1058, Carbohydrate 36.6, Fiber 6.5, Sugar 14.2, Protein 32.7
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.
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