Crockpot Short Rib Ragu with Pappardelle Recipe
This hearty Crockpot Short Rib Ragu is a rich and flavorful Italian-inspired dish featuring tender, slow-cooked short ribs simmered in a robust tomato-based sauce. Perfect for a comforting dinner, the sauce is enhanced with aromatic vegetables, red wine, and Italian seasonings, served over pappardelle pasta for a satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 7 to 9 hours
- Total Time: 7 hours 20 minutes to 9 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Scale
Meat
- 3.5 lb short ribs (about 6–8 pieces)
- Salt and pepper, to taste
- 1 tablespoon olive oil
Vegetables & Aromatics
- 3 carrots, chopped
- 1 onion, small diced
- 2 celery stalks, chopped
- 4–5 garlic cloves, minced
Liquids & Seasonings
- 14.5 oz can crushed tomatoes
- 2 teaspoons Italian seasoning
- 2 bay leaves
- 1 tablespoon balsamic vinegar
- 1/3 cup red wine (or more beef stock)
- 1 cup beef stock
- 6 oz tomato paste
- 1/2 – 1 cup reserved pasta water
Pasta
- 16 oz pappardelle pasta
Instructions
- Sear the Short Ribs: Pat the short ribs dry and season them generously on all sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the short ribs, browning each side to develop deep flavor. Once browned, remove from the skillet and transfer them to the crock pot.
- Add Vegetables and Liquids: Layer the chopped carrots, onion, celery, minced garlic, Italian seasoning, bay leaves, red wine, beef stock, and balsamic vinegar on top of the short ribs in the crock pot. Pour the crushed tomatoes over everything. Cover and cook on low for 7 to 9 hours, or until the meat is so tender it falls off the bone. Optionally skim off any excess oil from the top of the sauce once cooking is done.
- Shred the Meat: Remove the short ribs from the crock pot carefully. Discard large pieces of fat and shred the meat into bite-sized pieces. Return the shredded meat back into the crock pot along with the tomato paste. Stir well to combine and enhance the richness of the sauce.
- Cook Pasta and Combine: Cook the pappardelle pasta in boiling salted water until al dente according to package instructions. Reserve about 1/2 cup of the pasta cooking water before draining. Add between 1/3 to 1/2 cup of the reserved pasta water to the ragu in the crock pot and stir to adjust consistency. Add the drained pasta directly to the ragu sauce and toss thoroughly to coat.
- Serve: Serve the pasta and short rib ragu hot, garnished with freshly grated Parmesan cheese and chopped parsley if desired. Store any leftovers in an airtight container in the refrigerator.
Notes
- Using red wine adds depth to the flavor, but beef stock can be substituted if preferred or for a non-alcoholic option.
- Searing the short ribs before slow cooking helps lock in flavor and improves the overall taste of the ragu.
- Skimming excess fat after cooking results in a lighter sauce without compromising richness.
- Adjust the amount of pasta water added to the sauce depending on desired thickness.
- Leftover ragu pairs well with other pasta shapes or can be used as a hearty topping for polenta or mashed potatoes.
Keywords: short ribs, ragu, slow cooker, crockpot recipe, Italian pasta sauce, comfort food, pappardelle, slow cooked beef
