Description
This Crockpot Short Rib Ragu is a rich, flavorful Italian-style sauce made with tender, slow-cooked short ribs simmered for hours with aromatic vegetables, crushed tomatoes, and red wine. Served over pappardelle pasta, this hearty dish offers a perfect blend of tender beef and robust tomato sauce, ideal for a comforting family meal.
Ingredients
Scale
Meat
- 3.5 lb short ribs (about 6-8 pieces)
- Salt and pepper, to taste
- 1 tablespoon olive oil
Vegetables & Aromatics
- 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 additional beef stock)
- 1 cup beef stock
- 1 tablespoon balsamic vinegar
- 6 oz tomato paste
Others
- 1/2 – 1 cup reserved pasta water
- 16 oz pappardelle pasta
Instructions
- Prepare and Sear the Short Ribs: Pat the short ribs dry using paper towels and season generously with salt and pepper on all sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, sear the short ribs on all sides until well browned, about 3-4 minutes per side. This step locks in flavor. Remove the ribs from the skillet and place them into the crockpot.
- Add Vegetables and Liquids: Layer the chopped carrots, diced onion, chopped celery, minced garlic, and Italian seasoning on top of the short ribs in the crockpot. Add the red wine (or beef stock if preferred), beef stock, balsamic vinegar, bay leaves, and crushed tomatoes. Ensure the ingredients cover the ribs well. Cover the crockpot with the lid and set to low heat to cook for 7 to 9 hours, or until the meat easily falls off the bones. Optional: skim off any excess fat that rises to the surface before shredding.
- Shred the Short Ribs: Carefully remove the short ribs from the crockpot and place on a cutting board. Using two forks, shred the meat, discarding any large chunks of fat or bones. Return the shredded meat to the crockpot. Stir in the tomato paste thoroughly to thicken and enrich the sauce.
- Cook the Pasta and Combine: Meanwhile, 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 this reserved pasta water to the crockpot and stir to loosen the sauce. Immediately add the drained pasta to the crockpot and toss gently to coat the pasta evenly with the ragu sauce.
- Serve: Plate the pasta and top with freshly grated Parmesan cheese and chopped parsley, if desired. Serve hot. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage.
Notes
- For a deeper flavor, use good quality beef stock and dry red wine.
- Searing the short ribs is essential for flavor development; do not skip.
- Adjust the reserved pasta water quantity to achieve your desired sauce consistency.
- You can substitute pappardelle with other wide pasta types like fettuccine or tagliatelle.
- Skimming excess fat before shredding helps to avoid an overly greasy sauce.
- This recipe freezes well; cool completely before freezing in portioned containers.
