Description
This Crockpot Short Rib Ragu is a rich, comforting Italian-inspired sauce made by slow-cooking tender short ribs with aromatic vegetables, tomatoes, and red wine. Perfectly paired with pappardelle pasta, this hearty dish offers melt-in-your-mouth beef and robust flavors, ideal for a cozy family dinner.
Ingredients
Scale
Short Ribs
- 3.5 lb short ribs (about 6-8 pieces)
- Salt and pepper, to taste
- 1 tablespoon olive oil
Vegetables & Seasonings
- 3 carrots, chopped
- 1 onion, small diced
- 2 celery stalks, chopped
- 4-5 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 2 bay leaves
Liquids & Sauces
- 14.5 oz can crushed tomatoes
- 1/3 cup red wine (or more beef stock)
- 1 cup beef stock
- 1 tablespoon balsamic vinegar
- 6 oz tomato paste
- 1/2 to 1 cup reserved pasta water
Pasta
- 16 oz pappardelle pasta
Instructions
- Prepare and Sear Short Ribs: Pat the short ribs dry with paper towels and season all sides generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the short ribs until browned on all sides, approximately 3-4 minutes per side. Once seared, transfer the short ribs to the crockpot.
- Add Vegetables and Liquids: Layer the chopped carrots, onion, celery, garlic, Italian seasoning, bay leaves, red wine, beef stock, and balsamic vinegar over the short ribs in the crockpot. Pour the crushed tomatoes on top, ensuring the ribs are covered. Cover the crockpot with its lid and cook on low heat for 7-9 hours, or until the meat is very tender and falls off the bone. Periodically skim off any excess fat that rises to the surface if desired.
- Shred the Meat and Finish Sauce: Remove the short ribs from the crockpot carefully, shredding the meat with forks while discarding large pieces of fat and bones. Return the shredded meat to the crockpot and stir in the tomato paste until fully incorporated into the sauce.
- Cook Pasta and Combine: In a large pot of boiling salted water, cook the pappardelle pasta according to package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining. Add 1/3 to 1/2 cup of the reserved pasta water to the crockpot ragu and stir well to loosen the sauce. Immediately add the drained pasta to the crockpot and toss gently to coat thoroughly with the ragu sauce.
- Serve: Plate the pasta and short rib ragu, garnishing as desired with grated Parmesan cheese and chopped fresh parsley. Serve hot and store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Notes
- For a deeper flavor, you can marinate the short ribs in red wine and herbs overnight before cooking.
- If you prefer a thicker sauce, allow the ragu to cook uncovered on high for 30 minutes after shredding the meat.
- Leftover ragu freezes well—store in airtight containers for up to 3 months.
- To keep the sauce gluten-free, be sure to use gluten-free pasta.
