Beef and Carrot Ragu

Rachel Ray

Beef and Carrot Ragu

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pounds boneless beef short ribs

  • Salt and ground black pepper

  • 10

    cloves garlic

  • 8 ounces pkg. peeled fresh baby carrots, chopped

  • 1

    pound Roma tomatoes, chopped

  • ½

    6 ounce can tomato paste with basil, garlic, and oregano

  • ½

    cup water or red wine

  • Fresh basil leaves (optional)


1. Trim excess fat from rib meat. Cut beef in chunks, then sprinkle lightly with salt and pepper. Place beef in a 3 1/2- or 4-quart slow cooker. 2. Smash garlic clove with the flat side of a chef's knife or meat mallet. Separate and discard garlic skins. Place smashed garlic on beef. Add carrots and tomatoes to slow cooker. 3. In a medium bowl, whisk together tomato paste and water or wine. Poor over meat and vegetables. Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours. 4. Stir well before serving. Top servings with basil leaves.


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