Slowcooker Short Rib Ragu with Pappardelle

short ribs

🥗Healthier: chicken thighs

💰Cheaper: ground beef

Ground beef is more affordable and cooks faster.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Beef broth adds flavor without the cost of wine.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino offers a similar flavor at a lower price.

Preheat a Dutch oven over medium-high heat.

Season short ribs with kosher salt and black pepper.

Add olive oil to the hot Dutch oven and brown each short rib on all sides for about 4 minutes per side.

Transfer browned short ribs to a slow cooker.

Add olive oil to the Dutch oven and add chopped carrots, celery, and onion; sauté until softened.

Add minced garlic and stir for about 1 minute, being careful not to burn it.

Stir in 1 tablespoon of tomato paste and 1 tablespoon of raw cacao powder; mix well.

Deglaze the pan with a splash of red wine vinegar and a little beef broth; stir to combine.

Transfer the vegetable mixture to the slow cooker with the short ribs.

Crush the whole peeled tomatoes by hand and add them to the slow cooker.

Season the mixture in the slow cooker with kosher salt and black pepper.

Cover and cook on high for 4 to 5 hours until the short ribs are fork tender.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens