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CrockPot Short Rib

CrockPot Short Rib Ragu With Pappardelle

Tender beef short ribs slow-cooked in a rich tomato sauce with garlic, carrots, onions, Italian herbs, and red wine, served over wide pappardelle pasta. This comforting slow cooker dinner is perfect for family meals, cozy weekends, and special occasions.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings 4

Ingredients
  

For the Short Rib Ragu

  • 3 pounds bone-in beef short ribs
  • 1 tablespoon olive oil
  • 1 teaspoon salt or to taste
  • ½ teaspoon freshly ground black pepper
  • 2 medium carrots finely chopped
  • 1 medium yellow onion chopped
  • 2 stalks celery chopped
  • 4 cloves garlic minced
  • 1 can (28-ounce) crushed tomatoes
  • 2 teaspoons Italian seasoning
  • 2 leaves bay leaves
  • 1 tablespoon balsamic vinegar
  • 1 cup dry red wine
  • 1 cup beef stock
  • 2 tablespoons tomato paste

For the Pasta

  • 12 ounces pappardelle pasta
  • ½ cup reserved pasta water as needed
  • ½ cup freshly grated Parmesan cheese for serving
  • 2 tablespoons fresh parsley chopped, for garnish

Instructions
 

  • Season the Short Ribs: Pat the beef short ribs dry with paper towels. Season all sides with salt and freshly ground black pepper.
  • Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear the short ribs on all sides until deeply browned. Work in batches if necessary, then transfer the browned ribs to the slow cooker.
  • Add the Short Ribs to the CrockPot: Arrange the browned short ribs in the bottom of the slow cooker in a relatively even layer.
  • Add the Vegetables and Sauce Ingredients: Add the chopped carrots, onion, celery, and minced garlic. Sprinkle in the Italian seasoning, add the bay leaves and balsamic vinegar, and pour in the red wine, beef stock, and crushed tomatoes.
  • Slow Cook Until Tender: Cover and cook on LOW for 7–9 hours, or until the beef is fork-tender and separates easily from the bones. Carefully transfer the short ribs to a cutting board. Remove the bones and skim excess fat from the sauce if needed.
  • Shred the Beef and Finish the Sauce: Shred the cooked beef using two forks, discarding any large pieces of fat and the bones. Return the shredded beef to the slow cooker and stir in the tomato paste. Mix well and keep warm while preparing the pasta.
  • Cook the Pappardelle: Bring a large pot of salted water to a boil. Cook the pappardelle according to the package directions until al dente. Before draining, reserve about half a cup of pasta water.
  • Combine and Serve: Stir a little reserved pasta water into the ragu to loosen the sauce. Add the drained pappardelle and toss gently until coated. Serve warm with freshly grated Parmesan cheese and chopped parsley.

Notes

 
  • Brown the beef first: Searing the short ribs adds a deeper, more savory flavor to the finished sauce.
  • Allow enough cooking time: The beef should be fork-tender before shredding. Cooking time varies depending on the size of the ribs and your slow cooker.
  • Adjust the sauce consistency: Add reserved pasta water a little at a time until the sauce coats the noodles.
  • Make it alcohol-free: Replace the red wine with additional beef stock.
  • Store separately: Refrigerate leftover sauce and pasta separately when possible for the best texture.
  • Refrigeration: Store leftovers in airtight containers for 3–4 days.
  • Freezing: Freeze the ragu sauce without the pasta for up to 3 months for best quality.
  • Reheating: Reheat leftovers thoroughly to 165°F (74°C).
 

Nutrition Facts

 
  • Calories: 950 kcal
  • Protein: 55 g
  • Carbohydrates: 65 g
  • Fat: 48 g
  • Saturated Fat: 19 g
  • Fiber: 6 g
  • Sugar: 10 g
  • Sodium: 950 mg
 
Note: Nutrition values are estimates, not laboratory-calculated facts. Actual values will vary depending on the short ribs, pasta, stock, portion sizes, and amount of fat removed