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

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Crockpot Short Rib Ragu is the ultimate comfort food that brings the rich, savory flavors of Italian cuisine right into your home. The short ribs become incredibly tender as they slowly cook in the crockpot, absorbing the delicious symphony of tomatoes, herbs, and spices. Picture a sauce that clings lovingly to pasta, with each bite bursting with depth and warmth. It’s like a hug for your stomach on a chilly evening, inviting you to savor every forkful with a smile.

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

This dish reminds me of cozy Sundays spent with family around the dinner table, sharing stories and laughter. If you’ve ever been tempted by a restaurant’s short rib ragu but found yourself disappointed when trying to recreate it at home, this recipe is the answer. With minimal prep and the magic of the slow cooker, you’ll transform humble ingredients into an exquisite meal that’s both satisfying and budget-friendly. Trust me, after one taste, you’ll be eager to share it with your loved ones!

Why You’ll Love This Recipe

Simple & Quick: With only 15 minutes of prep time, throw it all in the crockpot and let it work its magic for about 7-9 hours.
Irresistible Flavor: The aromas of garlic and earthy spices fill your kitchen, and the savory sauce over perfectly cooked pasta is pure bliss.
Eye-Catching Appeal: Rich, bold colors make this dish visually stunning; it’s sure to impress at dinner parties or family gatherings.
Flexible Serving: Perfect for busy weeknights or special occasions. Pair it with pasta, or for a lighter twist, serve it over roasted vegetables.
Diet-Friendly Options: This dish can be adjusted for gluten-free diets by substituting pasta with gluten-free options or roasted veggies.

Ingredients You’ll Need

3.5 lb beef short ribs: The star of your ragu, these meaty cutlets contribute rich flavor and become incredibly tender during cooking.
Salt and pepper: Essential for seasoning your meat and vegetables, enhancing the overall taste of the dish.
1 tablespoon olive oil: Used for searing the short ribs to develop a wonderful caramelization and depth of flavor.
3 carrots (chopped): Adds natural sweetness and texture to the ragu; feel free to substitute with parsnips for a different flavor.
1 onion (small diced): A classic aromatic base that lends flavor to the entire dish.
2 celery stalks (chopped): Complements the sweetness of carrots and onions, creating a balanced flavor profile.
14.5 oz can crushed tomatoes: Gives the sauce its rich body and acidity; look for high-quality canned tomatoes for the best taste.
4-5 garlic cloves (minced): Enhances the dish with fragrant, pungent notes that blend beautifully with the other ingredients.
2 teaspoons Italian seasoning: A mix of herbs like basil, oregano, and thyme, this adds authenticity to your ragu.
2 bay leaves: Introduce subtle complexity to the dish; just remember to remove them before serving.
1 tablespoon balsamic vinegar: Adds a hint of sweetness and acidity for balance, elevating the overall flavor.
1/3 cup apple vinegar or beef stock: Choose based on preference; apple vinegar adds a bright note while beef stock enriches the broth.
1 cup beef stock: Enhances the beefy flavor of the dish, making it rich and robust.
6 oz tomato paste: Used to intensify the tomato flavor and create a luscious, thick sauce.
16 oz pappardelle pasta: The ideal vehicle for your ragu, its broad surface helps grab all the saucy goodness.

How to Make Crockpot Short Rib Ragu

Pat and Season: Pat the 3.5 lb beef short ribs dry with paper towels, which helps them to sear beautifully. Generously season both sides with salt and pepper, ensuring the flavors penetrate the meat.

Sear the Ribs: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Sear the short ribs for about 3-4 minutes on each side, or until they develop a deep brown crust. This step adds a wonderful layer of flavor to your dish, building complexity right from the start.

Layer in the Crockpot: Transfer the seared short ribs into your crockpot. On top, layer the chopped 3 carrots, 1 small diced onion, 2 chopped celery stalks, and 4-5 minced garlic cloves. Sprinkle 2 teaspoons Italian seasoning and toss in 2 bay leaves for added aroma.

Add the Saucy Goodness: Pour in 1 tablespoon balsamic vinegar, along with 1/3 cup apple vinegar or beef stock, and 1 cup beef stock. Then, top it off with the 14.5 oz can crushed tomatoes, gently mixing the contents to distribute the ingredients without disturbing the ribs too much.

Cover and Cook: Secure the lid on the crockpot and let it work its magic on low for 7-9 hours. The low and slow cook time allows the beef to become unbelievably tender and the flavors to meld together harmoniously. You’ll know it’s ready when the meat pulls apart easily with a fork.

Shred the Beef: When the cooking time is up, carefully remove the short ribs from the crockpot and shred the meat, discarding any bones and excess fat. Return the shredded beef to the sauce and mix in 6 oz tomato paste until well combined. This step thickens the sauce and enhances the richness.

Cook the Pasta: While the ragu simmers, cook 16 oz pappardelle pasta according to package instructions until al dente. Remember to reserve about a cup of pasta water before draining; it’s perfect for adjusting the sauce’s consistency later.

Combine and Serve: In the crockpot, combine the cooked pasta with the ragu, adding reserved pasta water a little at a time to reach your desired sauce consistency. Serve hot, garnished with grated Parmesan, and watch as your friends’ eyes light up!

Storing & Reheating

Store any leftovers in an airtight container at room temperature for up to 2 hours. In the fridge, it’s best to keep the ragu for about 3-4 days, allowing the flavors to develop even more over time. If you’re looking to save it for later, you can freeze the ragu for up to 3 months in a freezer-safe container. When it’s time to reheat, simply thaw overnight in the fridge and warm the ragu on the stovetop or in the microwave until heated through. Note that the texture may change slightly, but a splash of beef stock or water can help refresh it.

Chef’s Helpful Tips

Avoid overcooking the ribs by sticking closely to the recommended cooking time. If they fall apart while shredding, you’ll lose that delightful texture.
Make sure all your ingredients are measured and prepped before starting, as it makes the cooking process smoother and more enjoyable.
Use a thermometer to check meat temperature; short ribs should be tender and pull apart easily.
Experiment with spices! For added depth of flavor, consider incorporating additional spices, like smoked paprika or a dash of cinnamon, to personalize your dish.
Leftovers can be transformed into a delicious ragu sandwich or used as a filling for stuffed peppers or pasta shells!

Crockpot Short Rib Ragu is not just a dish; it’s a warming experience. From the moment you set it to cook, filling your home with an irresistible aroma, to the first bite of rich, tender meat over perfectly cooked pasta, every step is pure joy. Allow yourself to experiment with flavors, and you’ll soon find your variations that will make it uniquely yours. Try this recipe; gather your loved ones around the table and enjoy a meal that creates lasting memories!

Recipe FAQs

Can I make this ragu ahead of time?

Absolutely! This ragu actually benefits from being made a day ahead. Store it in the fridge overnight to allow the flavors to meld. Simply reheat it on the stovetop before serving.

What can I serve with short rib ragu besides pasta?

In addition to pappardelle, serving over roasted vegetables adds a lovely lightness to the meal. It also pairs beautifully with polenta or creamy mashed potatoes for a comforting dinner.

Can I use different types of meat?

Yes! While short ribs create a deep flavor, you can use chuck roast or brisket as alternatives. Just adjust the cooking time as needed based on the type of meat used.

Is this dish freezer-friendly?

Definitely! The ragu freezes well. Just ensure it’s stored in an airtight container, and be sure to reheat gently for the best texture and 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 servings 1x
Category: One Pot
Method: Crockpot
Cuisine: Italian

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Description

This Crockpot Short Rib Ragu boasts an irresistible blend of flavors and simple prep. It features tender beef short ribs, aromatic vegetables, and rich spices. Perfect for a cozy dinner or a hearty meal, it’s a comfort dish you’ll want to make time and again!

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 short ribs dry, then season with salt and pepper.
Sear the short ribs in olive oil over medium-high heat until browned on all sides.
Transfer the seared short ribs to the crockpot and layer the chopped carrots, onions, celery, garlic, Italian seasoning, and bay leaves on top.
Add balsamic vinegar, apple vinegar or beef stock, and beef stock, then top with crushed tomatoes and mix gently.
Cover the crockpot and cook on low for 7–9 hours until the meat is tender.
Before serving, shred the beef and stir in the tomato paste until well combined.
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, adding reserved pasta water as needed for desired consistency.

Notes

You can substitute pappardelle with any pasta of your choice.
Feel free to add more vegetables such as bell peppers or mushrooms for extra flavor.
This ragu can be stored in the refrigerator for up to three days or frozen for later use.