Slow Cooker Braised Short Rib Pasta
This is an easy recipe that you can prepare in your slow cooker. The short ribs will melt into the sauce, making the most tender dinner you’ve ever tasted.
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Servings: 8
INGREDIENTS
- 4-5 pounds bone-in beef short ribs
- 2 tablespoons avocado oil (it has a high smoke point)
- 1 large yellow onion sliced
- 1 lb wild mushrooms
- 6 cloves garlic minced
- 2 cups dry red wine like a cab sav, merlot or zinfandel (could sub low sodium beef broth)
- 1 (6 ounce) can tomato paste
- 2 tablespoons balsamic vinegar
- 3 sprigs fresh thyme
- 1 lb dry pappardelle pasta (we used gluten free)
INSTRUCTIONS
- Pat the short ribs dry and brush them with oil then sprinkle generously with kosher salt and black pepper.4-5 pounds bone-in beef short ribs, 2 tablespoons avocado oil
- Heat a large dutch oven or skillet over high heat then add the short ribs in an even layer. Sear without moving for 3-4 minutes on each side, letting them brown deeply. Use tongs to turn and sear all sides. This will take about 12-15 minutes total. Transfer the short ribs to the slow cooker.
- Turn the stove to medium heat then add the onion, garlic and mushroom to the rendered fat from the short ribs. Let them cook and soften for about 5 minutes, scraping any brown bits off the bottom of the pan with a wooden spoon. Transfer to the slow cooker with the short ribs.1 large yellow onion, 1 lb wild mushrooms, 6 cloves garlic
- Whisk together the wine (or broth) with the balsamic vinegar and tomato paste, then pour it over the short ribs. Add sprigs of fresh thyme on top. Cover and cook on low for 8 hours.2 cups dry red wine, 1 (6 ounce) can tomato paste, 2 tablespoons balsamic vinegar, 3 sprigs fresh thyme
- Right before serving, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.1 lb dry pappardelle pasta
- Remove the sprigs of thyme. Carefully remove the short ribs to a cutting board and use two forks to shred the beef and discard the bones. Mix it back in with the sauce then serve it over the pasta with fresh parmesan cheese and fresh parsley.
Notes
Make it paleo or whole30: replace the red wine with beef broth and serve with zucchini noodles or another veggie noodle.
Nutrition
Serving: 1serving | Calories: 627kcal | Carbohydrates: 52.9g | Protein: 43.8g | Fat: 19.9g | Cholesterol: 136mg | Sodium: 177.3mg | Fiber: 3.3g | Sugar: 6g
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