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 tablespoon olive oil; 3 carrots, chopped; 1 onion, small diced; 2 celery stalks, chopped; 4-5 garlic cloves, minced; 2 teaspoons Italian seasoning; 2 bay leaves; 14.5 oz can crushed tomatoes; 1/3 cup red wine (or more beef stock as substitute); 1 cup beef stock; 1 tablespoon balsamic vinegar; 6 oz tomato paste; 16 oz pappardelle pasta; 1/2 – 1 cup reserved pasta water

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Introduction

This Crockpot Short Rib Ragu is a rich and comforting dish that transforms tender, slow-cooked beef into a savory sauce perfect for pappardelle pasta. With simple ingredients and hands-off cooking, it delivers deep flavors that melt in your mouth.

A close-up view of a black slow cooker filled with a hearty dish of wide egg noodles mixed with shredded beef and small pieces of orange carrot in a thick brown sauce. The noodles are soft and slightly curled, spread evenly throughout the dish, with the beef appearing tender and juicy, scattered on top and underneath. The sauce glistens and coats the noodles and meat, pooling slightly at the bottom. A metal spoon rests inside on the right side, partly submerged in the dish. The whole cooker sits 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 short ribs dry and season all over 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 transfer them to the crockpot.
Step 2: Layer the chopped carrots, onion, celery, Italian seasoning, garlic, bay leaves, balsamic vinegar, red wine, and beef stock over the short ribs. Pour the crushed tomatoes on top. Cover and cook on low for 7-9 hours, until the beef is tender and easily 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 large pieces of fat and bones. Return the shredded beef to the crockpot and stir in the tomato paste.
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. Drain the pasta and toss it immediately with the ragu in the crockpot.
Step 5: Serve the ragu topped with freshly grated Parmesan cheese and chopped parsley. Enjoy immediately or save leftovers.

Tips & Variations

For a deeper flavor, use a dry red wine like Cabernet Sauvignon or Merlot, or substitute with extra beef stock if preferred.
Adding a pinch of crushed red pepper flakes can give the ragu a subtle spicy kick.
Try serving the ragu over creamy polenta or mashed potatoes for a comforting twist.
If you don’t have pappardelle, wide fettuccine or tagliatelle work well as alternatives.

Storage

Store leftover ragu in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or beef stock if the sauce thickens too much. The ragu can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a white bowl filled with wide, flat pasta noodles that have a light yellow color and a slightly wrinkled texture. Mixed with the pasta are shredded brown meat pieces and small diced orange carrots and light green celery. The dish is sprinkled with small green herb bits, adding a fresh touch. A fork is lifting a portion of pasta, meat, and vegetables in the center. The bowl is placed on a white marbled surface with a glass of red drink nearby and a green and white checkered cloth at the bottom. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef instead of short ribs?

Yes, you can use chuck roast or beef brisket as alternatives. They also become tender with slow cooking but may have a slightly different texture.

Do I need to sear the short ribs before slow cooking?

Searing adds great depth of flavor and helps develop a rich color, but it can be skipped if you’re short on time. The dish will still turn out delicious.