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
Scale
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.
