If you are craving a comforting, deeply flavorful dish that feels like a warm hug on a plate, look no further than this Crockpot Short Rib Ragu with Pappardelle Recipe. Tender, melt-in-your-mouth short ribs slowly simmer with aromatic vegetables and rich tomatoes, creating a luscious sauce that perfectly coats wide ribbons of pappardelle pasta. This dish is an effortless showstopper that elevates any dinner into a special occasion without demanding hours of hands-on time.
Ingredients You’ll Need
These ingredients come together simply yet powerfully, each bringing a unique layer of taste, texture, or color to the dish. From the rich umami of the short ribs to the vibrant sweetness of fresh vegetables, everything here is essential to crafting that unforgettable ragu.
- 3.5 lb short ribs (about 6-8 pieces): The star of the dish, providing tender, flavorful meat that falls apart beautifully after slow cooking.
- Salt and pepper: Simple seasoning to enhance the natural flavors of the short ribs and vegetables.
- 1 T olive oil: For searing the ribs, locking in flavor and adding a subtle richness.
- 3 carrots (chopped): Adds sweetness and a lovely color contrast to the sauce.
- 1 onion (small diced): Essential aromatics that form the foundation of the ragu’s depth.
- 2 celery stalks (chopped): Brings earthy freshness and balances the sweetness of the carrots and tomatoes.
- 14.5 oz can crushed tomatoes: Provides the hearty, tangy base for the sauce.
- 4-5 garlic cloves (minced): Adds pungent warmth and irresistible aroma.
- 2 tsp Italian seasoning: A fragrant herb blend that deepens the Italian character of the dish.
- 2 bay leaves: Subtle earthy notes that infuse slowly over the long cooking time.
- 1 T balsamic vinegar: Brings brightness and a touch of sweetness to balance the tomatoes.
- 1/3 c red wine (or more beef stock): Adds complexity and richness to the sauce.
- 1 c beef stock: Deepens the meaty flavor and keeps the sauce luscious.
- 6 oz tomato paste: Concentrates the tomato flavor, making the sauce thick and vibrant.
- 1/2 – 1 c reserved pasta water: Used to loosen the sauce and help it cling beautifully to the pasta.
- 16 oz. pappardelle pasta: Wide noodles perfect for holding onto the rich ragu.
How to Make Crockpot Short Rib Ragu with Pappardelle Recipe
Step 1: Sear the Short Ribs
Start by patting your short ribs dry and generously seasoning them with salt and pepper on all sides. This simple step ensures a tasty crust. Heat olive oil in a large skillet over medium-high heat and sear the ribs until they’re deeply browned all around. This caramelization locks in flavor and builds savory depth. Once seared, transfer the ribs to your crockpot, ready for their slow transformation.
Step 2: Build the Flavor Base
Layer the chopped carrots, onions, and celery over the short ribs in the crockpot. Sprinkle in the Italian seasoning, minced garlic, and add the bay leaves for that subtle herbal touch. Pour in the red wine (or extra beef stock) and beef stock, then drizzle the balsamic vinegar over everything. Top it all off with the crushed tomatoes, creating a rich, aromatic landscape. Cover the crockpot and let this magic cook on low for 7 to 9 hours until the beef is so tender it falls apart effortlessly.
Step 3: Shred and Enrich the Ragu
When the slow cooking is complete, carefully remove the short ribs from the crockpot. Shred the meat, discarding large fat pieces to keep your sauce silky rather than greasy. Return the tender shreds to the crockpot and stir in the tomato paste. This thickens the sauce and amps up the tomato flavor, resulting in a luxurious ragu that is ready to meet its perfect pasta partner.
Step 4: Cook and Combine with Pappardelle
Bring a large pot of salted water to a boil and cook the pappardelle pasta until it’s al dente — that perfect bite that still holds its shape. Reserve about half a cup to a cup of the pasta water before draining. Stir 1/3 to 1/2 cup of the saved pasta water into the ragu to loosen it if necessary. Then, toss the drained pasta immediately in the crockpot with the ragu, allowing every wide noodle to be coated in that rich, meaty sauce.
How to Serve Crockpot Short Rib Ragu with Pappardelle Recipe
Garnishes
To finish your beautifully sauced dish, sprinkle freshly grated Parmesan cheese over the top — its salty, nutty notes complement the ragu perfectly. A handful of chopped fresh parsley adds a pop of vibrant green color and a fresh, herbaceous brightness that cuts through the richness.
Side Dishes
This hearty ragu pairs wonderfully with a crisp green salad dressed simply with olive oil and lemon to refresh the palate. Crusty garlic bread is also a classic side; its crunchy texture is perfect for soaking up any leftover sauce on the plate.
Creative Ways to Present
For a rustic yet elegant presentation, serve the ragu and pappardelle in wide, shallow bowls, allowing the sauce to shine. Garnish with extra cracked black pepper and a drizzle of good-quality olive oil. If you want to wow guests, top each serving with a tender braised short rib chunk for an indulgent, restaurant-style flair.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Short Rib Ragu with Pappardelle Recipe keeps beautifully in an airtight container in the refrigerator for 3 to 4 days. The flavors actually deepen as it sits, making leftovers a treat rather than a chore.
Freezing
If you want to enjoy this dish later, freeze the ragu (without pasta) in freezer-safe containers for up to 3 months. Be sure to cool completely before freezing to preserve the rich flavors and textures.
Reheating
Reheat gently on the stove over low heat, adding a splash of water or reserved pasta water to loosen the sauce as needed. If reheating pasta with the sauce, do so quickly to avoid overcooking the noodles. This method keeps the Crockpot Short Rib Ragu with Pappardelle Recipe tasting fresh just like the first time.
FAQs
Can I use a different cut of beef for the ragu?
While short ribs are ideal for their marbling and tenderness, you can substitute beef chuck roast if needed. Just ensure it’s well-trimmed and allow the same slow cooking time for tender results.
What if I don’t have pappardelle pasta? What could I use instead?
While pappardelle’s wide ribbons hold the sauce best, you can swap in other broad pasta shapes like fettuccine or tagliatelle. Even tubular pastas like rigatoni work, though the experience changes slightly.
Do I have to use red wine in the recipe?
Red wine enhances depth and complexity, but it’s perfectly fine to substitute with additional beef stock for a non-alcoholic version. The flavor will still be rich and satisfying.
Should I skim the fat from the sauce?
Yes, after slow cooking, a layer of oil tends to rise to the top. Skimming it off helps keep the ragu silky without being greasy, especially if you prefer a lighter dish.
How do I store leftovers with the pasta?
It’s best to store the ragu and pasta separately if possible, since the noodles can absorb sauce and become mushy. If stored together, consume within 3 to 4 days for best texture and flavor.
Final Thoughts
This Crockpot Short Rib Ragu with Pappardelle Recipe is a total heart-warmer that turns any weeknight into a celebration of soulful Italian comfort food. With simple ingredients, minimal fuss, and maximum flavor, it’s a dish you’ll want to keep in your rotating favorites. Give it a try—you’ll love how easy it is to make something so deliciously memorable!
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Crockpot Short Rib Ragu with Pappardelle Recipe
- Prep Time: 20 minutes
- Cook Time: 7 hours 15 minutes
- Total Time: 7 hours 35 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Italian
Description
This Crockpot Short Rib Ragu is a rich and savory slow-cooked Italian-inspired sauce made with tender braised short ribs, crushed tomatoes, aromatic vegetables, and robust seasonings. The slow cooking process ensures the beef becomes fall-apart tender, creating a deeply flavorful ragu that pairs perfectly with wide pappardelle pasta. A comforting dish perfect for cozy meals that impresses with minimal hands-on time.
Ingredients
Meat and Seasoning
- 3.5 lb short ribs (about 6–8 pieces)
- 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
- 1/3 cup red wine (or more beef stock as substitute)
- 1 cup beef stock
- 1 tablespoon balsamic vinegar
- 6 oz tomato paste
- 1/2 – 1 cup reserved pasta water
Seasonings
- 2 teaspoons Italian seasoning
- 2 bay leaves
Pasta
- 16 oz pappardelle pasta
Instructions
- Prepare and Sear Short Ribs: Pat the short ribs dry and season all sides generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the short ribs in the hot oil until browned on all sides, about 3-4 minutes per side. Once seared, transfer the ribs into the crock pot.
- Add Vegetables and Liquids: Layer the chopped carrots, onion, celery, Italian seasoning, garlic, bay leaves, red wine, beef stock, and balsamic vinegar on top of the short ribs in the crock pot. Pour crushed tomatoes over everything, covering the contents. Cover and cook on low heat for 7-9 hours until the beef is very tender and easily pulls off the bone. Optionally, skim excess fat from the surface after cooking.
- Shred the Beef: Remove the short ribs from the crock pot carefully. Shred the meat with forks, discarding any large pieces of fat and bones. Return the shredded beef to the crock pot and stir in the tomato paste thoroughly to enrich the sauce.
- Cook Pasta and Combine: 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 cup of the pasta cooking water before draining. Add 1/3 to 1/2 cup of the reserved pasta water to the crock pot ragu and stir well to loosen the sauce. Immediately add the drained pasta to the crock pot and toss to coat evenly with the ragu sauce.
- Serve: Plate the short rib ragu pasta and garnish with freshly grated parmesan cheese and chopped parsley if desired. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Notes
- For richer flavor, use good quality beef stock and a robust red wine.
- Skimming fat after cooking makes the sauce less greasy but some fat enhances flavor.
- Adjust sauce thickness by varying the amount of reserved pasta water added.
- Pappardelle is preferred because its broad ribbons hold the thick sauce well, but fettuccine or tagliatelle are good alternatives.
- Leftover ragu freezes well; thaw overnight in the refrigerator before reheating gently.
