Crockpot Short Rib Ragu with Pappardelle Recipe
This Crockpot Short Rib Ragu is a hearty, comforting Italian-inspired dish featuring tender, slow-cooked short ribs simmered in a rich tomato sauce with aromatic vegetables and Italian herbs. Perfect for a cozy dinner, this recipe yields a flavorful ragu served over pappardelle pasta, ideal for family meals or special occasions.
- Prep Time: 20 minutes
- Cook Time: 7 hours 30 minutes
- Total Time: 7 hours 50 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Scale
Short Ribs
- 3.5 lb short ribs (about 6–8 pieces)
- Salt and pepper, to taste
- 1 tbsp olive oil
Vegetables & Aromatics
- 3 carrots, chopped
- 1 onion, small diced
- 2 celery stalks, chopped
- 4–5 garlic cloves, minced
Liquids & Sauces
- 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
Seasonings
- 2 tsp Italian seasoning
- 2 bay leaves
Pasta
- 16 oz pappardelle pasta
Instructions
- Prepare and Sear Short Ribs: 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, about 3-4 minutes per side. Remove from skillet and transfer to the crockpot.
- Add Vegetables and Liquids: Layer the chopped carrots, onion, celery, Italian seasoning, garlic, bay leaves, red wine, beef stock, and balsamic vinegar over the short ribs in the crockpot. Pour crushed tomatoes over the top. Cover with the lid and cook on low for 7-9 hours until the beef is very tender and falls off the bone. Skim excess fat from the surface if desired.
- Shred Short Ribs: Remove the short ribs from the crockpot carefully, discard large pieces of fat, and shred the meat using two forks. Return the shredded beef to the crockpot and stir in the tomato paste to thicken and enrich the sauce.
- Cook Pasta and Combine: Meanwhile, boil the pappardelle pasta in salted water until al dente, reserving 1/2 cup of the pasta cooking water before draining. Add 1/3 to 1/2 cup of the reserved pasta water to the crockpot ragu and stir well. Immediately toss the drained pasta into the ragu sauce and mix to coat fully.
- Serve: Plate the ragu pasta, garnish with freshly grated Parmesan cheese and chopped parsley if desired. Store any leftovers in an airtight container in the refrigerator.
Notes
- For deeper flavor, sear short ribs in batches if necessary to avoid crowding the pan.
- If you don’t have red wine, you can substitute with additional beef stock.
- Skimming fat from the sauce after cooking helps reduce greasiness.
- Reserve pasta water is crucial to loosen the sauce and help it adhere to the pasta.
- Leftovers keep well refrigerated for up to 3 days and freeze nicely for up to 2 months.
Keywords: Crockpot, Short Ribs, Ragu, Slow Cooker, Italian, Comfort Food, Pasta Sauce, Pappardelle
