CrockPot Short Rib Ragu Recipe

Introduction

This CrockPot Short Rib Ragu is a rich and comforting dish, perfect for slow-cooked meals that bring out deep, savory flavors. Tender short ribs simmer in a fragrant tomato sauce and pair beautifully with wide pappardelle pasta. It’s an easy way to impress with minimal hands-on cooking.

Ingredients

• 3.5 lb short ribs (about 6-8 pieces), bone-in preferred
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 3 carrots, chopped
• 1 onion, small diced
• 2 celery stalks, chopped
• 14.5 oz can crushed tomatoes
• 4-5 garlic cloves, minced
• 2 teaspoons Italian seasoning
• 2 bay leaves
• 1 tablespoon balsamic vinegar
• 1/3 cup red wine (or additional beef stock)
• 1 cup beef stock
• 6 oz tomato paste
• 1/2 – 1 cup reserved pasta water
• 16 oz pappardelle pasta

Instructions

1. Step 1: Pat the short ribs dry and season all sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the short ribs until browned on all sides, about 2-3 minutes per side. Remove and place in the crock pot.
2. Step 2: Layer the chopped carrots, onion, celery, garlic, Italian seasoning, bay leaves, balsamic vinegar, red wine, beef stock, and crushed tomatoes over the short ribs in the crock pot. Cover and cook on low for 7-9 hours, until the meat is very tender and falls off the bone. Optionally skim off excess fat from the top.
3. Step 3: Remove short ribs from the crock pot and shred the meat, discarding large pieces of fat and bones. Return the shredded meat to the crock pot and stir in the tomato paste.
4. Step 4: Cook the pappardelle pasta in boiling salted water until al dente, reserving about 1/2 cup of pasta water before draining.
5. Step 5: Stir 1/3 to 1/2 cup of the reserved pasta water into the ragu to loosen the sauce. Add the drained pasta to the crock pot and toss to coat evenly.
6. Step 6: Serve immediately, garnished with parmesan cheese and chopped parsley if desired.

Tips & Variations

• Don’t skip searing the short ribs; it adds rich flavor and better texture to the meat and sauce.
• Use bone-in short ribs for more flavor and easier shredding after cooking.
• If the ragu is too oily, skim the fat from the sauce before shredding the meat or refrigerate the sauce overnight and remove solidified fat on top.
• Try substituting the pappardelle with rigatoni or another wide noodle if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors improve after resting overnight. To reheat, warm gently on the stovetop or in a microwave, adding a splash of water or stock to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, beef chuck or brisket can work, but short ribs provide the best tenderness and flavor for ragu.

Is it necessary to use red wine?

No, you can substitute red wine with extra beef stock if you prefer to avoid alcohol; the sauce will still be delicious.

CrockPot Short Rib Ragu Recipe

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4.8 from 53 reviews

This CrockPot Short Rib Ragu is a rich and hearty Italian-inspired dish featuring tender, slow-cooked short ribs simmered with aromatic vegetables, tomatoes, red wine, and herbs. Served with pappardelle pasta, it’s a comforting meal perfect for a cozy dinner, delivering deep flavors developed through slow cooking and searing.

• Author: Rami
• Prep Time: 20 minutes
• Cook Time: 7 to 9 hours
• Total Time: 7 hours 20 minutes to 9 hours 20 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Italian

Ingredients

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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 Seasonings

• 14.5 oz can crushed tomatoes
• 2 teaspoons Italian seasoning
• 2 bay leaves
• 1 tablespoon balsamic vinegar
• 1/3 cup red wine (or more beef stock as substitute)
• 1 cup beef stock
• 6 oz tomato paste
• 1/2 to 1 cup reserved pasta water

Pasta

• 16 oz pappardelle pasta

Instructions

1. 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 until browned on all sides, about 2-3 minutes per side. Once browned, transfer the short ribs to the crock pot.
2. Add Vegetables and Liquids: Layer the chopped carrots, onion, celery, and minced garlic on top of the short ribs in the crock pot. Sprinkle in the Italian seasoning, add the bay leaves, then pour in the red wine, beef stock, and balsamic vinegar. Finally, pour the crushed tomatoes over everything to cover.
3. Slow Cook the Ragu: Cover the crock pot with its lid and set it to cook on low for 7 to 9 hours, until the beef is tender and falls easily from the bones. Occasionally skim the top layer of fat if desired to reduce greasiness.
4. Shred the Meat and Mix Sauce: Carefully remove the short ribs from the crock pot and shred the meat, discarding any large pieces of fat and bones. Return the shredded meat to the crock pot and stir in the tomato paste to enrich the sauce.
5. Cook Pasta: Bring a large pot of salted water to a boil and cook the pappardelle pasta until al dente according to package instructions. Before draining, reserve about 1/2 cup of pasta water.
6. Combine Pasta and Sauce: Add 1/3 to 1/2 cup of reserved pasta water to the crock pot and stir well to loosen the sauce. Immediately add the drained pasta to the crock pot and toss thoroughly to coat the noodles with the ragu sauce.
7. Serve: Plate the pasta and short rib ragu and garnish with grated Parmesan cheese and chopped parsley if desired. Store any leftovers in an airtight container for later use.

Notes

• Searing the meat before slow cooking adds a richer flavor to both the meat and the sauce, so it’s highly recommended not to skip this step.
• Choose short ribs with the bone still attached for more flavor and better texture. The bones also make shredding easier after cooking.
• Short ribs have considerable fat content which can make the ragu greasy. To manage this: skim fat from the top after cooking, trim some fat from the ribs before cooking but keep enough to maintain moisture, or chill the sauce overnight and remove solidified fat before reheating.
• Cooking the sauce a day ahead and refrigerating enhances the flavor and makes fat removal easier.

Keywords: short rib ragu, crockpot recipes, slow cooker ragu, Italian beef ragu, pappardelle pasta sauce, comfort food, slow cooked beef