Crockpot Short Rib Ragu with Pappardelle Recipe
This Crockpot Short Rib Ragu is a slow-cooked, rich and hearty Italian sauce made with tender beef short ribs, vegetables, and a blend of tomatoes and seasonings. Perfectly paired with pappardelle pasta, this comforting dish offers deep flavors developed over hours of gentle cooking, making it an ideal meal for cozy family dinners.
- Prep Time: 20 minutes
- Cook Time: 8 hours 15 minutes
- Total Time: 8 hours 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
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 cider vinegar or beef stock
- 1 cup beef stock
- 6 oz tomato paste
Pasta
- 16 oz pappardelle pasta
Instructions
- Sear the short ribs: Pat the beef short ribs dry with paper towels, then generously season them with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, sear the short ribs on all sides until deeply browned to develop rich flavor, about 3-4 minutes per side.
- Assemble crockpot layers: Transfer the seared short ribs into the crockpot. Layer the chopped carrots, diced onion, chopped celery, minced garlic, Italian seasoning, and bay leaves over the short ribs evenly.
- Add liquids and tomatoes: Pour in the balsamic vinegar, your choice of apple cider vinegar or beef stock, and the full cup of beef stock. Then add the crushed tomatoes on top. Gently mix the ingredients to combine but be careful not to displace the short ribs.
- Cook low and slow: Cover the crockpot and cook the ragu on the low setting for 7 to 9 hours, or until the beef short ribs are very tender and falling off the bone.
- Shred beef and mix in tomato paste: Once cooked, remove the short ribs from the crockpot and shred the meat using two forks, discarding the bones. Return the shredded beef to the crockpot and stir in the tomato paste until fully combined for a thick, flavorful sauce.
- Cook pasta: Prepare the pappardelle pasta according to the package instructions. Before draining, reserve some of the pasta cooking water to help loosen the ragu sauce if needed.
- Combine pasta and ragu: Add the drained pasta to the crockpot with the ragu sauce. Toss well, adding reserved pasta water bit by bit to achieve the perfect consistency. Serve hot, garnished as desired.
Notes
- For extra richness, skim fat from the surface of the ragu before shredding the meat.
- If apple cider vinegar is not available, you may substitute with additional beef stock or red wine vinegar for slight variation.
- Leftover ragu freezes well; store in an airtight container for up to 3 months.
- Pappardelle is ideal for this ragu due to its wide ribbons that hold the chunky sauce well.
- For a thicker sauce, reduce the liquid slightly before adding the tomato paste or increase the cooking time.
Keywords: short rib ragu, crockpot ragu, beef ragu, slow cooker ragu, Italian pasta sauce, pappardelle ragu