Print

Crockpot Short Rib Ragu with Pappardelle Recipe

Print Recipe

★★★★★

4.5 from 123 reviews

This hearty Crockpot Short Rib Ragu is a rich and flavorful Italian-inspired dish featuring tender, slow-cooked beef short ribs simmered in a savory tomato-based sauce with vegetables and herbs. Perfectly paired with pappardelle pasta, this comforting meal is ideal for a satisfying family dinner and requires minimal active prep time thanks to slow cooker convenience.

Ingredients

Scale

Meat and Seasoning

  • 3.5 lb beef short ribs
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Vegetables and Aromatics

  • 3 carrots, chopped
  • 1 onion, small diced
  • 2 celery stalks, chopped
  • 4–5 garlic cloves, minced

Liquids and Sauces

  • 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

Pasta

  • 16 oz pappardelle pasta

Instructions

  1. Sear the short ribs: Pat the beef short ribs dry and season them generously with salt and pepper. Heat olive oil over medium-high heat in a skillet, then sear the short ribs on all sides until evenly browned, locking in flavor and juices.
  2. Layer ingredients in crockpot: Transfer the seared short ribs to the crockpot. On top, add chopped carrots, diced onion, chopped celery, minced garlic, Italian seasoning, and bay leaves in layers to build a base for the sauce.
  3. Add liquids and tomatoes: Pour in balsamic vinegar, then add either apple vinegar or beef stock, followed by the full cup of beef stock. Top everything with the crushed tomatoes and gently mix the ingredients together to combine the flavors without disturbing the layers completely.
  4. Slow cook until tender: Cover the crockpot and cook on the low setting for 7 to 9 hours. This slow, gentle cooking method will break down the short ribs until the meat is extremely tender and flavorful.
  5. Shred the beef and finish the sauce: Before serving, remove the cooked short ribs and shred the meat with forks. Return the shredded meat to the crockpot and stir in the tomato paste thoroughly to thicken and enrich the ragu sauce.
  6. Cook the pasta: Prepare the pappardelle pasta according to the package instructions. Reserve some of the pasta cooking water before draining the pasta to help adjust the sauce consistency.
  7. Combine pasta and ragu: Add the cooked pappardelle into the crockpot with the ragu sauce. Use the reserved pasta water as needed to achieve your preferred sauce consistency. Stir well to coat the pasta evenly with the rich short rib ragu. Serve warm.

Notes

  • For extra depth of flavor, consider browning the vegetables briefly in the skillet after searing the short ribs before adding them to the crockpot.
  • If you prefer a thicker ragu, allow the sauce to cook uncovered for the last 30 minutes or use more tomato paste when finishing.
  • Leftover ragu tastes excellent the next day and can be stored refrigerated for up to 3 days or frozen for longer storage.
  • Pair with freshly grated Parmesan cheese and a side of crusty bread for a classic Italian meal experience.
  • If apple vinegar is not available, substitute with additional beef stock or red wine vinegar for acidity.

Keywords: Crockpot short ribs, beef ragu, slow cooker pasta sauce, Italian comfort food, pappardelle ragu, slow cooked beef

Find it online: https://foodbylina.com/crockpot-short-rib-ragu-with-pappardelle-recipe/