Slow Cooker Short Rib Pasta
A hearty, fall-apart tender beef short rib pasta dish made effortlessly in a slow cooker, perfect for feeding a crowd.
Ingredients
- •1.5 kg beef short ribs (bone-in)
- •to taste salt and pepper
- •2 tbsp extra virgin olive oil
- •1 whole brown onion (finely chopped)
- •2 whole carrots (roughly chopped)
- •3 stalks celery stalks (chopped)
- •4 cloves garlic cloves (chopped)
- •800 g diced tomatoes
- •500 mL campbell's real bone broth beef
- •1 sprig fresh rosemary
- •2 leaves bay leaves
- •2 sprigs fresh thyme
- •to serve rigatoni
- •to serve parmesan (grated)
- •to serve fresh parsley
Method
- 1Pat the short ribs dry and season with salt and pepper. Heat olive oil in a frying pan over high heat and sear the short ribs on all sides until well browned.
- 2Transfer the seared ribs to your slow cooker. Add onion, carrot, celery, garlic, tinned tomatoes, Campbell's Beef Bone Broth, rosemary, bay leaves, and thyme.
- 3Cover and cook on low for 8 hours or high for 4 hours, until the meat is fall-apart tender.
- 4Remove the short ribs and set aside. Remove and discard the rosemary, bay leaves, and thyme sprigs. Skim any excess fat from the surface of the sauce.
- 5Discard the bones and shred the meat with two forks, then return the meat to the sauce and stir well.
- 6Cook the rigatoni separately according to packet instructions. Drain and stir through the sauce until well coated.
- 7Serve with grated Parmesan and fresh parsley. Season to taste.