Dinner

Crockpot Short Rib Ragu with Pappardelle Recipe

Name: Crockpot Short Rib Ragu with Pappardelle Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Italian
Ingredients: 3.5 lb beef short ribs; 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; 14.5 oz can crushed tomatoes; 2 teaspoons Italian seasoning; 2 bay leaves; 1 tablespoon balsamic vinegar; 1/3 cup apple vinegar or beef stock; 1 cup beef stock; 6 oz tomato paste; 16 oz pappardelle pasta

Bylina moretti February 3, 2026February 3, 2026

Jump to Recipe

Introduction

This Crockpot Short Rib Ragu is a rich and comforting dish perfect for a cozy dinner. Slow-cooked until tender, the short ribs melt into a flavorful tomato-based sauce that pairs beautifully with wide pappardelle noodles. It’s an effortless way to enjoy a hearty Italian classic at home.

A deep white bowl filled with wide, flat pasta ribbons coated in a rich reddish-brown sauce, layered with tender, shredded dark brown beef pieces scattered evenly throughout. The dish is topped with a light sprinkle of fresh green herbs, adding a pop of color. The pasta has a slightly glossy texture, showing it’s well cooked and soaked in sauce. The bowl sits on a white marbled surface, with soft natural light highlighting the glossy sauce and beef fibers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3.5 lb beef short ribs
Salt and pepper
1 tablespoon 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 teaspoons Italian seasoning
2 bay leaves
1 tablespoon balsamic vinegar
1/3 cup apple vinegar or beef stock
1 cup beef stock
6 oz tomato paste
16 oz pappardelle pasta

Instructions

Step 1: Pat the short ribs dry and season them generously with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the short ribs until browned on all sides.
Step 2: Transfer the seared short ribs to the crockpot. Layer the chopped carrots, diced onion, chopped celery, minced garlic, Italian seasoning, and bay leaves on top.
Step 3: Pour in the balsamic vinegar, apple vinegar or beef stock, and beef stock. Add the crushed tomatoes and gently mix the ingredients together.
Step 4: Cover the crockpot and cook on low for 7 to 9 hours, or until the meat is very tender.
Step 5: Before serving, shred the beef in the crockpot and stir in the tomato paste until fully combined with the sauce.
Step 6: Cook the pappardelle pasta according to package instructions. Reserve some pasta water before draining the noodles.
Step 7: Combine the cooked pasta with the ragu in the crockpot. Add reserved pasta water as needed to reach your preferred sauce consistency and mix well.

Tips & Variations

For extra depth, deglaze the skillet with a splash of red wine after searing the short ribs and add it to the crockpot.
Use fresh herbs like rosemary or thyme in place of Italian seasoning for a different flavor profile.
Swap pappardelle for fettuccine or tagliatelle if preferred.
If you don’t have apple vinegar, extra beef stock works just as well to maintain richness.

Storage

Store leftovers 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 broth to loosen the sauce if needed. This ragu 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 ribbons coated in a rich brown sauce with visible chunks of tender shredded beef scattered throughout. The beef looks juicy and moist, mixed evenly with the pasta. The dish is sprinkled with fresh green parsley on top, adding a bright contrast to the warm colors of the pasta and beef. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ragu without a crockpot?

Yes, you can cook the short ribs in a heavy pot on the stovetop or in the oven at low heat (around 300°F) for 3 to 4 hours until tender, following the same layering and simmering steps.

What cut of short ribs is best for this recipe?

Bone-in, meaty short ribs with good marbling are ideal as they become tender and flavorful during slow cooking. English cut or flanken cut short ribs will both work well.