Crockpot Short Rib Ragu with Pappardelle Recipe

Picture this: your kitchen filling with the mouthwatering aroma of rich, slow-cooked beef short ribs mingling with sweet carrots, fragrant garlic, and hearty tomatoes. The sound of tender meat shredding effortlessly is like music to your ears, promising a meal that’s both comforting and indulgent. This Crockpot Short Rib Ragu with Pappardelle Recipe brings the deep flavors of rustic Italian cooking right to your home with minimal hands-on time. It’s the perfect dish for cozy gatherings or impressing guests without the fuss.

Why You’ll Love This Crockpot Short Rib Ragu with Pappardelle Recipe

• Set it and forget it ease: Let your crockpot do all the heavy lifting while you go about your day.
• Simple, honest ingredients: No complicated spices or hard-to-find items—just wholesome flavors you know and love.
• Beginner-friendly: Step-by-step instructions that even novice cooks will breeze through confidently.
• Show-stopping dinner: The luscious ragu spooned over wide, silky pappardelle noodles creates an impressive plate that tastes like a gourmet meal.
• Flexible and customizable: Easily tailor the recipe with your favorite herbs or veggies to make it your own.

Why This Crockpot Short Rib Ragu with Pappardelle Recipe Works

This recipe strikes the perfect balance between deep, slow-cooked flavor and effortless preparation. Searing the short ribs first locks in juices and adds a savory, caramelized crust that brings complexity to the ragu. The combination of fresh vegetables and aromatic herbs simmers alongside the meat, infusing the sauce with layers of taste and texture. Finally, cooking everything low and slow in the crockpot means the beef becomes melt-in-your-mouth tender, merging beautifully with the robust tomato base, while the pappardelle noodles offer the perfect wide surface to soak up every luscious bite.

Ingredients You’ll Need

Each ingredient has a role to play in creating this velvety, aromatic ragu. From the richness of the short ribs to the brightness of balsamic vinegar, together they build a hearty, crave-worthy sauce.

• 3.5 lb beef short ribs: The star of the dish, offering tender, flavorful meat.
• Salt and pepper: Essential seasoning to enhance natural flavors.
• 1 tablespoon olive oil: For searing the meat to golden perfection.
• 3 carrots (chopped): Adding subtle sweetness and body to the sauce.
• 1 onion (small diced): Layering in aromatic depth and texture.
• 2 celery stalks (chopped): For subtle earthiness and crunch.
• 14.5 oz can crushed tomatoes: The luscious, tangy tomato base that holds it all together.
• 4-5 garlic cloves (minced): Invoking fragrant warmth and zest.
• 2 teaspoons Italian seasoning: A fragrant herb mix elevating the sauce.
• 2 bay leaves: Infusing subtle herbal notes.
• 1 tablespoon balsamic vinegar: Adds a sweet tang and depth.
• 1/3 cup apple vinegar or beef stock: For acidity or richness depending on your preference.
• 1 cup beef stock: To keep the sauce moist and flavorful.
• 6 oz tomato paste: Concentrates the tomato flavor, thickening the ragu beautifully.
• 16 oz pappardelle pasta: Wide noodles that catch every velvety strand of sauce.

Ingredient Substitutions & Tips

• Beef short ribs: Try boneless chuck roast if short ribs aren’t available.
• Apple vinegar: White wine vinegar or red wine vinegar work as flavorful swaps.
• Italian seasoning: Fresh rosemary, thyme, and oregano can replace the dried blend for a fresher taste.
• Pappardelle pasta: Fettuccine or tagliatelle are great alternatives if you can’t find pappardelle.

How to Make Crockpot Short Rib Ragu with Pappardelle Recipe

Step 1: Sear the Short Ribs

Begin by patting your short ribs dry and seasoning them generously with salt and pepper. Heat olive oil in a skillet over medium-high heat, then sear the ribs on all sides until they develop a rich, golden-brown crust. This process locks in juices and lays the flavor foundation for the ragu.

💡 Pro Tip: Don’t overcrowd the pan. Work in batches if needed to ensure even browning.

Step 2: Layer the Vegetables and Aromatics

Transfer those beautifully browned ribs to your crockpot. Add chopped carrots, onions, celery, minced garlic, Italian seasoning, and bay leaves right on top—this layering infuses the whole dish with natural sweetness and herbal warmth as it cooks.

💡 Pro Tip: Toss the garlic in last so its flavor stays bright and fragrant.

Step 3: Add the Liquids and Tomatoes

Pour balsamic vinegar, apple vinegar (or beef stock if you prefer less acidity), and beef stock over the ingredients in the crockpot. Pour the crushed tomatoes on top and give everything a gentle mix to marry the flavors without disturbing the meat and veggies too much.

💡 Pro Tip: Use a silicone spatula to gently combine ingredients without breaking up the short ribs.

Step 4: Slow Cook to Tender Perfection

Cover your crockpot and set it to cook on low for 7 to 9 hours. This slow, patient cooking transforms the short ribs into tender morsels that practically fall off the bone—creating a rich, melt-in-your-mouth ragu.

💡 Pro Tip: Resist the urge to lift the lid while cooking; it lets out precious heat and extends cooking time.

Step 5: Shred Beef and Stir in Tomato Paste

Once your meat is tender, remove the bay leaves and shred the beef carefully using two forks directly in the crockpot. Stir in the tomato paste for that concentrated burst of tomato goodness that thickens and deepens your ragu.

💡 Pro Tip: Taste and adjust seasoning now—sometimes a pinch more salt or vinegar makes all the difference.

Step 6: Cook Pappardelle and Combine

Prepare your pappardelle pasta according to package instructions, reserving some pasta water before draining. Add the pasta to the crockpot and toss it with the ragu. Use some reserved pasta water as needed to loosen the sauce and help it cling luxuriously to the noodles.

💡 Pro Tip: Toss pasta and ragu gently to perfectly coat every wide ribbon without breaking the noodles.

Common Mistakes to Avoid

Learn from these common pitfalls:

• Skipping the sear: Missing this step means losing out on tons of flavor and texture.
• Not seasoning properly: Under-salted meat and sauce can taste flat—season generously and adjust at the end.
• Cooking on high: Short ribs need low and slow to become tender; high heat can toughen meat.
• Overcooking pasta: It should be al dente because it will soften further when combined with the hot ragu.
• Discarding pasta water: It’s liquid gold for perfect sauce consistency, so always save some.
• Ignoring resting time: Letting the ragu sit briefly after shredding helps meld the flavors beautifully.

Delicious Variations to Try

Once you’ve mastered the classic Crockpot Short Rib Ragu with Pappardelle Recipe, these twists will add exciting new flavors to your repertoire:

Mushroom Medley Ragu

Add sautéed cremini and shiitake mushrooms to the crockpot for an earthy, umami-rich boost that complements the beef beautifully.

Spicy Arrabbiata Twist

Stir in red chili flakes or diced fresh chili peppers for a fiery kick that livens up this cozy dish.

Red Wine Infusion

Replace half the beef stock with a full-bodied red wine for deeper, more complex flavor layers.

Fresh Herb Garnish

Finish with chopped basil, parsley, or rosemary right before serving for a refreshing pop of color and aroma.

Vegetable Boost

Add diced zucchini or bell peppers into the crockpot with the carrots and onions to introduce extra texture and nutrients.

How to Serve Crockpot Short Rib Ragu with Pappardelle Recipe

Garnishes

Elevate your plate with freshly grated Parmesan cheese, a sprinkle of chopped fresh parsley, and a drizzle of high-quality extra virgin olive oil. A few twists of freshly cracked black pepper also add a subtle zing.

Side Dishes

Keep sides simple and rustic. Crusty garlic bread, a crisp arugula salad with lemon vinaigrette, or roasted seasonal vegetables perfectly balance this rich ragu.

Creative Ways to Present

Serve the ragu in rustic bowls or deep pasta plates. Twirl a nest of pappardelle in the center and spoon generous sauce over the top. For a special touch, garnish with edible flowers or microgreens to brighten the presentation.

Make Ahead and Storage

Storing Leftovers

Transfer leftovers to an airtight container and refrigerate up to 3-4 days. The flavors deepen beautifully overnight, making for an even more delicious meal next day.

Freezing

Freeze cooled ragu in freezer-safe containers for up to three months. Thaw overnight in the fridge before reheating gently on the stove.

Reheating

Warm leftovers slowly in a saucepan over low heat, adding a splash of beef stock or reserved pasta water to revive the luscious sauce consistency. Stir frequently to prevent sticking and evenly heat through.

FAQs

Can I use another cut of beef instead of short ribs?

Absolutely! Chuck roast or brisket are great alternatives that also become tender when slow-cooked.

Do I have to cook the pappardelle pasta fresh?

Fresh-cooked pasta works best, but you can also use store-bought dried pasta—just be careful not to overcook.

Can I make this recipe in an Instant Pot?

Yes! Use the sauté function for searing and cook on high pressure for about 60 minutes with natural release.

Is this dish gluten-free?

Swap the pappardelle for gluten-free pasta to make this recipe gluten-free.

How spicy is this ragu?

The classic recipe is mild, but you can add chili flakes or hot sauce if you prefer some heat.

Can I prepare this recipe ahead of time for a party?

Definitely! Prepare the ragu the day before and reheat gently before serving. Pasta is best cooked fresh.

What wine pairs well with Crockpot Short Rib Ragu with Pappardelle Recipe?

A bold red like Chianti, Barolo, or Cabernet Sauvignon complements the rich flavors beautifully.

How thick should the ragu be?

Rich and thick enough to coat the pasta nicely without being dry—adjust with reserved pasta water as needed for the perfect texture.

Final Thoughts

This Crockpot Short Rib Ragu with Pappardelle Recipe is a labor of love that rewards you with every melt-in-your-mouth bite. The gentle slow cooking transforms humble short ribs into a luxurious, comforting sauce that clings lovingly to wide ribbons of pappardelle. It’s the kind of meal that feels elegant yet homey, perfect for sharing with family and friends on any special occasion or cozy night in.

Have you tried this Crockpot Short Rib Ragu with Pappardelle Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 🍝

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