Name: Crockpot Short Rib Ragu
Prep time: 15 min
Cook time: 8 h 15 min
Total time: 8 h 30 min
Cuisine: Italian
Ingredients: 3.5 lb beef short ribs; salt and pepper; 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 apple vinegar or beef stock; 1 cup beef stock; 6 oz tomato paste; 16 oz pappardelle pasta

Jump to Recipe · Leave a Review

The rich and robust flavors of Crockpot Short Rib Ragu create a dish that feels like a warm hug on a chilly evening. The tender short ribs melt effortlessly in your mouth, while the savory sauce envelops each strand of pasta in pure bliss. This delightful combination is perfect for family gatherings or cozy nights in, making it a wonderful addition to your dinner rotation.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Crockpot Short Rib Ragu
Storing & Reheating
Chef’s Helpful Tips
Crockpot Short Rib Ragu

When I first stumbled upon this recipe, I was immediately drawn to how easy it is to prepare, especially since my busy schedule often leaves little room for elaborate cooking. With just a bit of prep and a lot of time in the crockpot, you can achieve something truly special that rivals any restaurant version. This dish is not just about filling bellies; it’s about creating an experience, a bowl of warmth and comfort made with love. So grab your crockpot, and let’s create something unforgettable!

Why You’ll Love This Recipe

Simple & Quick: Just 15 minutes of prep time before letting the crockpot work its magic for hours!
Irresistible Flavor: The deep, rich flavors of beef combined with Italian herbs create a satisfying experience.
Eye-Catching Appeal: Serve the ragu over luscious pappardelle, making any dinner table look gourmet.
Flexible Serving: Perfect for a comforting family dinner or impressing guests on special occasions.
Diet-Friendly Options: Feel free to experiment with serving it over roasted veggies for a lighter meal.

Ingredients You’ll Need

3.5 lb beef short ribs: These provide that melt-in-your-mouth quality and robust flavor that define a great ragu.
Salt and pepper: Essential for seasoning the meat and enhancing its natural flavors.
1 tablespoon olive oil: Used for searing the short ribs, adding depth and a wonderful crust.
3 carrots (chopped): Adds sweetness and texture to the sauce; you can substitute with parsnips if desired.
1 onion (small diced): Offers a savory base flavor; yellow or sweet onions work well here.
2 celery stalks (chopped): Contributes to the classic mirepoix, enhancing overall flavor.
14.5 oz can crushed tomatoes: Provides acidity and balance to the sauce; diced tomatoes can be used instead.
4-5 garlic cloves (minced): Infuses the dish with rich aroma and flavor.
2 teaspoons Italian seasoning: A blend of herbs that adds traditional Italian flair.
2 bay leaves: For that subtle earthy flavor; make sure to remove them before serving.
1 tablespoon balsamic vinegar: Incorporates sweetness and acidity, helping to balance the ragu.
1/3 cup apple vinegar or beef stock: Choose one according to preference; both can enhance depth.
1 cup beef stock: Adds moisture and richness to the final dish; low-sodium is best to control salt levels.
6 oz tomato paste: Thickens the sauce, providing a concentrated tomato flavor for a luxurious finish.
16 oz pappardelle pasta: The wide noodles are perfect for holding onto the ragu, making every bite satisfying.

How to Make Crockpot Short Rib Ragu

Pat & Season: Start by patting the 3.5 lb beef short ribs dry with paper towels. Season generously with salt and pepper on both sides. This step is crucial as seasoning enhances the natural flavors and helps create a delicious crust when searing the meat.

Sear the Meat: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the short ribs, searing them until browned on all sides, about 3-4 minutes per side. This caramelization adds depth to your ragu and creates a beautiful color.

Layer in the Crockpot: Transfer the seared short ribs to your crockpot. Now, layer on top the chopped 3 carrots, 1 small diced onion, 2 chopped celery stalks, and 4-5 minced garlic cloves. Sprinkle 2 teaspoons of Italian seasoning and add 2 bay leaves to elevate those flavors.

Add the Liquids: Pour in 1 tablespoon balsamic vinegar, together with 1/3 cup of either apple vinegar or beef stock, and 1 cup beef stock. Stir in the 14.5 oz can crushed tomatoes gently, ensuring everything is well combined. This mix will create a thick and flavorful ragu that simmers throughout the cooking process.

Cover & Cook: Cover the crockpot and set it to cook on low for 7–9 hours. You’ll know it’s done when the meat is fork-tender, making it easy to shred. The enticing aroma filling your kitchen will be a delightful bonus during the wait.

Shred the Beef: About 30 minutes before serving, remove the short ribs from the crockpot. Use two forks to shred the meat into bite-sized pieces. Stir in 6 oz of tomato paste until well combined, which thickens the sauce and intensifies the flavors.

Cook the Pasta: While the ragu finishes cooking, bring a large pot of salted water to a boil. Cook 16 oz of pappardelle pasta according to package instructions until al dente. Reserve a cup of the pasta water before draining. This starchy water is your secret weapon for adjusting the sauce’s consistency.

Combine & Serve: Add the cooked pappardelle to the crockpot, gently mixing it with the ragu. Use reserved pasta water as needed to ensure the sauce clings beautifully to the noodles. This dynamic dish is ready to serve!

Storing & Reheating

Leftovers can be stored easily! Let the ragu cool completely at room temperature, then transfer it to an airtight container and refrigerate for up to 4 days. If you want to store it longer, this ragu freezes beautifully in a freezer-safe container for up to 3 months. To reheat, simply thaw overnight in the refrigerator and warm in a saucepan over low heat, adding a splash of beef stock or water if needed to restore moisture and flavor integrity.

Chef’s Helpful Tips

Avoid overcrowding the skillet while searing; it’s crucial for achieving that perfect browning.
For best texture, shred the beef when it’s still warm; it will fall apart effortlessly!
If the ragu seems too thick after combining with pasta, add a little reserved pasta water to loosen it—don’t skip this!
You can experiment with spices; adding a dash of smoked paprika or cinnamon can elevate flavors even more.

This comforting dish is all about sharing joy and warmth around the dinner table. Whether it’s a cold night or a special gathering, you’ll find yourself returning to this beloved recipe time and again.

Recipe FAQs

Can I use a different type of meat?

Absolutely! While short ribs provide a rich flavor, you can use chuck roast or brisket. Just ensure you adjust the cooking times to ensure tenderness, as different cuts may vary.

How can I make this recipe gluten-free?

For gluten-free options, swap out the pappardelle pasta for gluten-free alternatives made from rice or quinoa. Just cook them according to package instructions, and your ragu will still shine!

What should I serve with this ragu?

Though the ragu shines over pappardelle pasta, you can serve it with creamy polenta, mashed potatoes, or even over roasted vegetables for a lighter meal.

How do I enhance the sauce flavor?

For a deeper flavor, consider adding more herbs like fresh basil or parsley before serving. A sprinkle of grated Parmesan cheese on top adds a savory finish too!

More Dinner Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Crockpot Short Rib Ragu

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Dorothy
Prep Time: 15 minutes
Cook Time: 495 minutes
Total Time: 8 hours 30 minutes
Yield: 6 servings 1x
Category: Dinner
Method: Slow Cooker
Cuisine: Italian

Print Recipe

Description

This Crockpot Short Rib Ragu offers irresistible flavor with minimal prep. Tender short ribs slow-cooked with tomatoes and herbs create a comforting dish, perfect for family dinners or a cozy night in.

Ingredients

Scale

3.5 lb beef short ribs
salt and pepper
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 apple vinegar or beef stock
1 cup beef stock
6 oz tomato paste
16 oz pappardelle pasta

Cook Mode Prevent your screen from going dark

Instructions

Pat the short ribs dry and season them with salt and pepper.
Sear the seasoned short ribs in olive oil over medium-high heat until browned on all sides.
Transfer the seared short ribs to the crockpot, layering with chopped carrots, onions, celery, garlic, Italian seasoning, and bay leaves.
Pour in the balsamic vinegar, apple vinegar or beef stock, and beef stock. Add crushed tomatoes and mix gently.
Cover and cook on low for 7–9 hours until the meat is tender.
Before serving, shred the beef and mix in the tomato paste until well combined.
Cook the pappardelle according to package instructions, reserving pasta water before draining.
Combine the cooked pasta with the ragu in the crockpot, adding reserved pasta water as needed for desired consistency.