Description
A rich and hearty Crockpot Short Rib Ragu that simmers tender, flavorful short ribs in a savory tomato-based sauce, perfect for serving over pappardelle pasta. This slow-cooked meal offers deep, complex flavors developed over hours and a comforting texture ideal for a cozy dinner.
Ingredients
Scale
Meat
- 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 & Seasonings
- 14.5 oz can crushed tomatoes
- 2 tsp Italian seasoning
- 2 bay leaves
- 1 tbsp balsamic vinegar
- 1/3 cup red wine (or more beef stock as substitute)
- 1 cup beef stock
- 6 oz tomato paste
Pasta
- 1/2 – 1 cup reserved pasta water
- 16 oz pappardelle pasta
Optional Garnishes
- Parmesan cheese, for serving
- Chopped parsley, for garnish
Instructions
- Season and Sear: Pat the short ribs dry and season them generously on all sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and sear the short ribs until browned on all sides, about 3-4 minutes per side. Remove and transfer them into the crockpot.
- Add Vegetables and Liquids: Place the chopped carrots, onion, celery, and minced garlic over the short ribs in the crockpot. Sprinkle with Italian seasoning and add the bay leaves. Pour in the red wine (or extra beef stock), beef stock, balsamic vinegar, and crushed tomatoes, covering the ingredients thoroughly.
- Slow Cook: Cover the crockpot with its lid and cook on low heat for 7 to 9 hours, or until the short ribs are very tender and easily pull apart from the bone. During cooking, skim off any excess oil that rises to the surface if desired.
- Shred Meat and Add Tomato Paste: Carefully remove the short ribs from the crockpot, shred the meat discarding large pieces of fat and bones. Return the shredded meat to the crockpot and stir in the tomato paste until fully combined with the sauce.
- Cook Pasta and Adjust Sauce: Bring a large pot of salted water to a boil and cook the pappardelle pasta until al dente according to package instructions. Reserve 1/2 to 1 cup of the pasta cooking water before draining. Stir 1/3 to 1/2 cup of the reserved pasta water into the crockpot to loosen the sauce as needed.
- Toss and Serve: Immediately add the drained pasta to the crockpot with the ragu sauce and toss gently to coat. Serve hot with freshly grated Parmesan cheese and chopped parsley on top. Store any leftovers in airtight containers.
Notes
- For a richer flavor, use red wine for deglazing and cooking.
- Skim excess fat from the sauce before shredding the meat for a less greasy dish.
- Reserve pasta water to adjust sauce consistency for a perfect coating on the pasta.
- Can be prepared a day in advance to allow flavors to deepen.
- Serve with crusty bread for a complete meal.
