Name: Crockpot Short Rib Ragu
Prep time: 15 min
Cook time: 8 h 15 min
Total time: 8 h 30 min
Yield: 6
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

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Crockpot Short Rib Ragu is a comforting dish that marries tender, flavorful beef short ribs with the warm, robust flavors of Italian seasoning and the sweetness of fresh vegetables. This hearty ragu simmers gently in your slow cooker, allowing the meat to fall off the bone and the sauce to develop a unique depth that store-bought jarred sauces could only dream of. Picture a delightfully rich sauce that clings to wide ribbons of pappardelle pasta, creating a dish that embodies both warmth and sophistication.

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
Recipe FAQs
Crockpot Short Rib Ragu

I first stumbled upon this recipe during a cozy winter evening when cravings for something rich and savory enveloped me. The idea of simply tossing everything into my trusted crockpot and letting it work its magic was too good to resist. Preparing this ragu is not only a breeze, but it also yields a meal that impresses guests and family alike. It’s budget-friendly, feeds a crowd, and is bound to become a weeknight favorite. I can’t wait for you to make this delightful dish!

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep and a slow cooker doing the work, you’ll have a delicious meal waiting for you.
Irresistible Flavor: The combination of tender beef, aromatic vegetables, and rich tomatoes creates a symphony of flavors.
Eye-Catching Appeal: Wide pappardelle pasta topped with glossy ragu is as delightful to the eyes as it is to the palate.
Flexible Serving: Perfect for a cozy weeknight dinner or a gathering with friends, this dish adapts well to any occasion.
Diet-Friendly Options: Consider pairing with roasted vegetables for a lighter twist, making it a versatile option.

Ingredients You’ll Need

3.5 lb beef short ribs: These cuts are full of flavor and become melt-in-your-mouth tender after slow cooking. For a leaner option, you can substitute with brisket.
Salt and pepper: Essential for seasoning; always go for freshly cracked pepper for an aromatic kick.
1 tablespoon olive oil: This will help create a nice sear on your short ribs, adding depth to the flavor.
3 carrots (chopped): Sweet and slightly earthy, carrots bring a bright hue and natural sweetness to the ragu.
1 onion (small diced): Onions add a foundational flavor; yellow or white onions work perfectly here.
2 celery stalks (chopped): Celery adds crunch and a subtle flavor that complements the other vegetables. You could swap with bell peppers if you prefer.
14.5 oz can crushed tomatoes: Ideal for a rich sauce; look for high-quality brands for the best flavor.
4-5 garlic cloves (minced): Fresh garlic is non-negotiable here; it provides a warm, savory depth.
2 teaspoons Italian seasoning: A blend of herbs that infuse the ragu with traditional Italian flavors. You can mix your own with basil, oregano, and thyme.
2 bay leaves: These enhance the overall aroma and flavor while cooking. Remember to remove them before serving.
1 tablespoon balsamic vinegar: Adds a hint of sweetness and acidity to balance the richness of the meat.
1/3 cup apple vinegar or beef stock: Either option adds moisture; beef stock is richer, while apple vinegar brightens the dish a bit.
1 cup beef stock: A must for a flavorful sauce; homemade or store-bought works well.
6 oz tomato paste: This thickens the sauce and gives it a rich tomato flavor.
16 oz pappardelle pasta: When paired with the ragu, these wide noodles absorb the sauce wonderfully. Feel free to substitute with noodles like fettuccine for a different texture.

How to Make Crockpot Short Rib Ragu

Prepare the Short Ribs: Pat the 3.5 lb beef short ribs dry using paper towels. Season generously with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the short ribs until browned on all sides, taking about 3-4 minutes per side. This step enhances the meat’s flavor, creating a beautiful crust.

Layer Ingredients in the Crockpot: Once the ribs are seared, transfer them to your crockpot. Spread the chopped 3 carrots, 1 small diced onion, and 2 chopped celery stalks evenly on top. Add the minced 4-5 garlic cloves, 2 teaspoons Italian seasoning, and 2 bay leaves, creating a colorful and fragrant base.

Incorporate Liquids: Pour in 1 tablespoon balsamic vinegar, followed by 1/3 cup apple vinegar or beef stock, and 1 cup beef stock over the layered ingredients. Top with a 14.5 oz can crushed tomatoes. Gently mix the contents to ensure everything gets combined while being careful not to disturb the meat too much.

Slow Cook to Perfection: Cover the crockpot and cook on low for 7-9 hours. The long cooking time allows the meat to tenderize beautifully and meld with the sauce, filling your kitchen with mouthwatering aromas.

Shred the Beef: When the meat is wonderfully tender, remove the short ribs and shred the beef using two forks. Discard any bones and excess fat, returning the shredded beef to the crockpot. Stir in 6 oz tomato paste until everything is well combined for a creamy consistency.

Cook the Pappardelle: Prepare the 16 oz pappardelle pasta according to package instructions. Don’t forget to reserve about 1 cup of the pasta cooking water before draining. This starchy water will help loosen the ragu if it seems too thick.

Combine & Serve: Add the cooked pappardelle to the crockpot and mix it with the ragu thoroughly. Use reserved pasta water little by little until the desired consistency is achieved. Serve hot, garnished with fresh herbs or cheese if desired, and enjoy!

Storing & Reheating

Store any leftovers in an airtight container at room temperature for about two hours after cooking. In the refrigerator, it’s best to consume within 3-4 days. For longer storage, freeze the ragu in individual portions for up to 3 months. When ready to enjoy, reheat on the stovetop over medium heat until warmed through, adding a splash of water or stock to reincorporate any thickened sauce.

Chef’s Helpful Tips

Ensure the short ribs are nice and dry before searing for a good crust; moisture can prevent browning.
If making ahead, prepare the ragu up until mixing in the pasta, storing the ragu separately from the noodles to keep everything fresh.
Adjust seasoning before serving; sometimes, even just a hint of salt can elevate flavors beautifully.
For additional depth, feel free to experiment with spices like smoked paprika or a dash of cinnamon.
If you want a lighter option, this ragu tastes amazing over roasted vegetables instead of pasta.

Crockpot Short Rib Ragu is a dish that brings warmth and comfort effortlessly. The rich flavors, ease of preparation, and the chance to enjoy it on various occasions make it stand out as a favorite in many homes. Don’t hesitate to play around with the ingredients to make it your own; perhaps try different types of vinegar or add in seasonal vegetables. Enjoy the splendor of this dish with friends and family—each bowl promises smiles and satisfyingly full bellies!

Recipe FAQs

Can I use other cuts of beef for this ragu?

Absolutely! While short ribs are fantastic for their richness, cuts like chuck roast or brisket work well too. Just ensure they have some fat content for maximum flavor and tenderness.

Is it necessary to sear the beef before slow cooking?

While not mandatory, searing the beef enhances the overall flavor and adds a depth of caramelization. If you’re short on time, you can skip this step, but I highly recommend it for the best results!

How can I thicken the ragu if it’s too thin?

If you find your ragu to be too thin after cooking, a quick fix is to mix in a bit more tomato paste or let it simmer uncovered for a little longer. The addition of a tablespoon of cornstarch mixed with a bit of water can also work wonders.

What can I serve with this ragu besides pasta?

There are many delightful options! Pairing this rich ragu with creamy polenta or mashed potatoes is an excellent alternative. You could even serve it over a bed of roasted vegetables for a lighter meal that doesn’t sacrifice flavor.

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Crockpot Short Rib Ragu

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Author: Peter
Prep Time: 15 minutes
Cook Time: 495 minutes
Total Time: 8 hours 30 minutes
Yield: 6 1x
Category: One Pot
Method: Crockpot
Cuisine: Italian

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Description

Crockpot Short Rib Ragu is a delightful dish that brings together tender short ribs, flavorful vegetables, and a rich sauce. With simple prep and slow cooking, this dish is perfect for a comforting meal any day of the week.

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

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Instructions

Pat the short ribs dry and season generously with salt and pepper.
Heat olive oil in a skillet over medium-high heat, then sear the short ribs until browned on all sides.
Transfer the seared short ribs to a crockpot; add the chopped carrots, onions, celery, minced garlic, Italian seasoning, and bay leaves on top.
Pour the balsamic vinegar, apple vinegar or beef stock, and beef stock into the crockpot, and then add the crushed tomatoes; mix gently to combine.
Cover and cook on low for 7–9 hours until the meat is tender.
Once cooked, shred the beef and mix in the tomato paste thoroughly.
Cook the pappardelle pasta according to package instructions, and reserve some pasta water before draining.
Combine the cooked pasta with the ragu in the crockpot, using reserved pasta water as needed to achieve the desired consistency.