Name: Crockpot Short Rib Ragu with Pappardelle Recipe
Prep time: 20 min
Cook time: 7 h 30 min
Total time: 7 h 50 min
Cuisine: Italian
Ingredients: 3.5 lb short ribs (about 6-8 pieces); Salt and pepper, to taste; 1 tbsp olive oil; 3 carrots, chopped; 1 onion, small diced; 2 celery stalks, chopped; 4-5 garlic cloves, minced; 14.5 oz can crushed tomatoes; 1/3 cup red wine (or more beef stock); 1 cup beef stock; 1 tbsp balsamic vinegar; 6 oz tomato paste; 1/2 – 1 cup reserved pasta water; 2 tsp Italian seasoning; 2 bay leaves; 16 oz pappardelle pasta

Jump to Recipe

Introduction

This Crockpot Short Rib Ragu is a rich and hearty sauce perfect for cozy dinners. Slow-cooked until the beef is tender and flavorful, it’s a simple yet impressive dish to serve over wide pappardelle pasta.

A black slow cooker filled with thick, wide, yellowish pasta noodles mixed with tender shredded brown meat and small orange and green vegetable pieces in a rich, slightly glossy brown sauce, with a silver spoon partially submerged on the right side; the slow cooker is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3.5 lb short ribs (about 6-8 pieces)
Salt and pepper
1 tbsp olive oil
3 carrots, chopped
1 onion, small diced
2 celery stalks, chopped
14.5 oz can crushed tomatoes
4-5 garlic cloves, minced
2 tsp Italian seasoning
2 bay leaves
1 tbsp 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
16 oz pappardelle pasta

Instructions

Step 1: Pat the short ribs dry and season all sides generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the short ribs until browned on all sides, then remove and place them in the crockpot.
Step 2: Add the chopped carrots, onion, celery, Italian seasoning, minced garlic, red wine, beef stock, bay leaves, and balsamic vinegar over the short ribs. Pour the crushed tomatoes on top, then cover and cook on low for 7-9 hours until the beef is tender and falls off the bone. Skim off excess fat from the top if desired.
Step 3: Remove the short ribs from the crockpot and shred the meat, discarding any large pieces of fat. Return the shredded beef to the crockpot and stir in the tomato paste until combined.
Step 4: Cook the pappardelle pasta in boiling salted water until al dente, reserving about 1/2 cup of the pasta water. Add 1/3 to 1/2 cup of the reserved pasta water to the crockpot and stir to loosen the sauce. Immediately toss the drained pasta with the ragu in the crockpot.
Step 5: Serve hot, garnished with freshly grated Parmesan cheese and chopped parsley if desired. Enjoy your hearty short rib ragu!

Tips & Variations

For extra depth, use a dry red wine like Cabernet Sauvignon or Merlot, or replace it with additional beef stock for a non-alcoholic version.
Skimming the fat after cooking helps reduce greasiness, but a little richness in the sauce adds great flavor.
Try serving the ragu over creamy polenta or mashed potatoes for a comforting twist.

Storage

Store leftover ragu in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth to loosen the sauce as needed. The sauce also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with wide, flat pasta noodles layered with tender chunks of brown shredded meat mixed with small pieces of orange carrots and light green celery, all covered in a light brown sauce and sprinkled with fresh green herbs. A fork with a light brown handle is lifting a bite, showing the thick pasta and meat combination. The bowl sits on a white marbled surface with a glass of red liquid nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in or boneless short ribs for this recipe?

Bone-in short ribs add extra flavor during slow cooking, but boneless short ribs can also be used for convenience. Just adjust cooking time slightly to ensure tenderness.

What can I substitute if I don’t have a crockpot?

You can make this ragu in a heavy pot or Dutch oven. Sear the short ribs, add all ingredients, then cook covered on low heat for 3-4 hours or until the meat is tender, stirring occasionally.