Slow Cooker Short Rib Rag
Slow cooker short rib ragu pasta, with chunky torn lasagna noodles and a hearty meat sauce topped with fresh herbs and salty cheese elevates comfort food.
Equipment
- slow cooker
Ingredients
For the short ribs
- 4 beef short ribs
- 2 TB cumin
- 2 TB Hungarian sweet paprika
- 2 TB olive oil
- 1 yellow onion (approx 3/4 cup)
- 1 stalk celery
- 3 cloves garlic minced
- ½ large carrot
- ½ cup fresh parsley
- 1 cup low-sodium beef stock
- Salt and Pepper to taste
For the rest:
- 2 TB tomato paste
- 6 lasagna sheets, broken into large pieces (enough for 4 servings, per package directions)
- ¼ cup fresh parsley chopped
- ¼ cup Parmesan cheese optional, to taste
Instructions
- Make the ribs. In a large bowl, add the ribs. Sprinkle generously with paprika and cumin, using your hands to ensure all surfaces are coated. There isn’t an exact measure, just make sure it’s all covered.
- In a deep saucepan, add the olive oil. Sear the ribs on all sides until each has a golden crust, about 2 min per side.
- To the bowl of a food processor, add the onion, garlic, celery, carrot and parsley. Chop until fine and well blended.
- To the bowl of a slow cooker, add the ribs, chopped vegetables and stock. Cook on low 6-8 hours until the ribs are falling off the bone and shred easily with a fork.
- Once the ribs are cooked, using two forks, shred the beef with two forks. Set aside, away from the juices.
- To a saucepan, add the juices from the ribs. Add in the tomato paste and stir until blended. Let reduce to desired thickness, about 5 minutes on medium-high.
- While the sauce reduces, to a pot of boiling water with salt and a dash of olive oil, add the lasagna noodles pieces. Cook until just done, about 2-3 minutes.
- To the reduced sauce, add the beef and noodles and toss thoroughly to complete coat the noodles with the sauce. Add parsley and divide into 4 serving bowls. Garnish with cheese, if desired.