Crockpot Short Rib Ragu with Pappardelle Recipe
This Crockpot Short Rib Ragu is a hearty and flavorful Italian-inspired dish perfect for a comforting meal. Tender short ribs are slowly cooked with a medley of vegetables, tomatoes, and aromatic herbs until they fall off the bone. The rich sauce is combined with pappardelle pasta, creating a perfect balance of tender beef and al dente noodles, ideal for a family dinner or special occasion.
- Prep Time: 20 minutes
- Cook Time: 7 hours 30 minutes
- Total Time: 7 hours 50 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 & Herbs
- 3 carrots, chopped
- 1 onion, small diced
- 2 celery stalks, chopped
- 4–5 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 2 bay leaves
Liquids & Sauces
- 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
Pasta
- 16 oz pappardelle pasta
- 1/2 – 1 cup reserved pasta water
Instructions
- Season and Sear the Short Ribs: Pat the short ribs dry with paper towels and season all sides generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, sear the short ribs in batches until browned on all sides, about 3-4 minutes per side. Remove from skillet and place them into the crock pot.
- Add Vegetables and Liquids to Crockpot: Layer the chopped carrots, onion, celery, Italian seasoning, garlic, bay leaves, red wine, beef stock, balsamic vinegar, and crushed tomatoes on top of the short ribs in the crock pot. Cover with the lid and cook on low for 7 to 9 hours, or until the meat is tender enough to fall off the bone easily. During cooking, skim off any excess fat that rises to the top if desired.
- Shred the Meat: Once cooked, carefully remove the short ribs from the crock pot and shred the meat using two forks, discarding large pieces of fat and bones. Return the shredded meat to the crock pot and stir in the tomato paste, thoroughly combining it with the sauce.
- Cook the Pasta and Combine: Bring a large pot of salted water to a boil and cook the pappardelle pasta until al dente according to package instructions. Reserve about 1/2 to 1 cup of the pasta cooking water before draining. Add 1/3 to 1/2 cup of the reserved pasta water into the crock pot and stir to loosen the sauce. Immediately add the drained pasta to the crock pot and toss gently to coat the noodles with the ragu sauce completely.
- Serve: Dish out the pasta and ragu onto plates or bowls. Garnish with freshly grated Parmesan cheese and chopped parsley if desired. Enjoy immediately, or store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- For a richer taste, use good quality red wine and beef stock.
- If you want a thicker sauce, reduce the amount of reserved pasta water added.
- Leftovers reheat well in the microwave or on the stove over low heat with a splash of beef stock or water.
- This ragu pairs well with other wide noodles if pappardelle is unavailable, such as fettuccine or tagliatelle.
- Removing excess fat after cooking helps reduce greasiness without losing flavor.
Keywords: short rib ragu, slow cooker ragu, Italian beef ragu, crockpot ragu, pappardelle ragu, slow cooked beef pasta, hearty Italian dinner
