I wrote my Crock Pot Short Rib Ragu to show how only about 15 minutes of prep is needed before short ribs slow-cook in a red wine tomato sauce.

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Its not often a slow cooker meal surprises me but my Crock Pot Short Rib Ragu does. Beef short ribs become so tender they practically dissolve and the sauce turns into something almost magical.

Tossed with wide pappardelle the whole thing reads slightly decadent, not fancy but definitely memorable. This Short Ribs Ragu Recipe hides the work behind it, and every bite makes you wonder what the secret step was.

I cant promise youll be neat eating it, but I can promise you will want to invite people over to find out why.

Ingredients

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Short ribs: rich in protein and fat, give deep beefy flavor and silky texture.
Crushed tomatoes: add acidity, natural sweetness, fiber and body to the sauce.
Red wine: deglazes, boosts savory depth, brings tannins and subtle fruit notes.
Pappardelle pasta: wide noodles soak up sauce, mainly carbs, very comforting.
Garlic: punchy aromatics, adds umami and sweetness when slow cooked.
Parmigiano: salty, nutty, gives savory umami, add protein and calcium.
Carrots and celery: build natural sweetness and aromatic backbone, add fiber.
Olive oil: healthy fats, helps brown meat and carries flavors.
Thyme and bay: herbal notes, lift savory flavors, subtle perfume.

Ingredient Quantities

3 to 4 lbs bone in beef short ribs, trimmed (about 1.4 to 1.8 kg)

2 tsp kosher salt, plus more to taste

1 tsp freshly ground black pepper

1/4 cup all purpose flour (for dredging, optional)

2 tbsp olive oil

1 large yellow onion, chopped

2 medium carrots, peeled and chopped

2 celery stalks, chopped

4 garlic cloves, minced

2 tbsp tomato paste

1 1/2 cups dry red wine (cabernet, chianti or similar)

1 28 oz can crushed tomatoes

1 cup beef stock

2 bay leaves

3 sprigs fresh thyme or 1 tsp dried thyme

1 tbsp Worcestershire sauce

1 tsp granulated sugar or a small pinch

1/4 tsp crushed red pepper flakes (optional)

12 oz dried pappardelle

1/2 cup freshly grated Parmigiano Reggiano, plus more for serving

1/4 cup chopped fresh flat leaf parsley (for garnish)

2 tbsp unsalted butter (optional, for finishing the sauce)

How to Make this

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1. Pat short ribs dry, season all over with 2 tsp kosher salt and 1 tsp black pepper, optionally dredge lightly in 1/4 cup flour; heat 2 tbsp olive oil in a heavy skillet over medium high heat and brown ribs well on all sides, about 3 minutes per side, work in batches so they get a good crust, then transfer to a plate.

2. In the same skillet add the chopped onion, carrots and celery and cook until softened and starting to brown, about 6 to 8 minutes, add 4 minced garlic cloves and 2 tbsp tomato paste and cook 1 to 2 minutes more to sweeten the paste.

3. Pour in 1 1/2 cups dry red wine to deglaze the pan, scrape up the browned bits and simmer until the wine is reduced by about half, 3 to 5 minutes.

4. Stir in one 28 oz can crushed tomatoes, 1 cup beef stock, 2 bay leaves, 3 sprigs fresh thyme or 1 tsp dried thyme, 1 tbsp Worcestershire, 1 tsp granulated sugar and 1/4 tsp crushed red pepper flakes if using; bring to a simmer.

5. Transfer the sauce and browned ribs to your crock pot, nestle the ribs into the sauce, cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until meat is fall off the bone tender.

6. Remove ribs from the crock pot, discard bay leaves and thyme sprigs, let ribs cool slightly then shred the meat off the bones with two forks, discard bones and excess gristle; skim excess fat from the top of the sauce with a spoon or use a fat separator, if you want extra rich flavor reserve a little fat.

7. If the sauce seems too thin after shredding, simmer it on the stove to reduce and concentrate flavor, taste and adjust salt and pepper; stir in 2 tbsp unsalted butter and 1/2 cup freshly grated Parmigiano Reggiano to finish if you like a silkier sauce.

8. Meanwhile cook 12 oz dried pappardelle in a large pot of generously salted boiling water until just al dente, reserve about 1 cup pasta water before draining.

9. Toss the drained pappardelle with the short rib ragu, adding reserved pasta water a little at a time to loosen the sauce as needed, stir in more grated Parmigiano and chopped fresh parsley to taste, serve with extra cheese and a sprinkle of black pepper.

Equipment Needed

1. Heavy skillet (cast iron if you got one) for browning the ribs and veggies
2. 6-quart crock pot or slow cooker
3. Large pot for boiling the pappardelle
4. Colander to drain pasta
5. Chef’s knife and cutting board for chopping onion, carrots, celery and garlic
6. Tongs plus a wooden spoon or silicone spatula for stirring and moving ribs
7. Measuring cups and spoons, and a shallow plate or bowl for dredging flour
8. Two forks for shredding the meat, plus a slotted spoon or fat separator to skim fat
9. Box grater for Parmigiano and a ladle for serving (optional but handy)

FAQ

Q: Do I have to dredge and sear the short ribs?

A: No, you dont have to, but searing really adds brown flavor that makes the ragu taste deeper. If you skip searing the meat will still be tender after slow cooking, just maybe a little less caramelized. If you do dredge, shake off excess flour before searing so it dont burn.

Q: How long and what setting for the Crock Pot?

A: Cook on low for about eight hours or on high for four to five hours, until the meat falls off the bone. Timing varies a bit by crock pot size and rib thickness so check that the meat shreds easily with a fork.

Q: My sauce is too thin, how do I thicken it?

A: Remove the ribs and skim fat, then shred the meat and simmer the sauce on the stove to reduce and concentrate flavor. For a quicker fix stir in a little cornstarch slurry or simmer with the lid off for 10 to 20 minutes, and finish with a knob of butter and cheese for silkiness.

Q: No red wine on hand, what can I use instead?

A: Use extra beef stock plus a splash of balsamic vinegar or red wine vinegar and a teaspoon of soy sauce or Worcestershire for depth. Grape juice with a splash of vinegar also works in a pinch, but wine gives the best complexity.

Q: Can I make this ahead or freeze it?

A: Yes, the ragu actually tastes better next day after flavors meld. Refrigerate up to three to four days, or freeze in freezer safe containers for up to three months. Thaw overnight in the fridge and reheat gently on the stove, adding a little stock if it looks dry.

Q: What if I need a gluten free or different pasta option?

A: Pappardelle is ideal because it grabs the ragù, but wide gluten free noodles, brown rice pasta or even polenta or mashed potatoes are great substitutes. Just watch cooking time on alternative pastas so they dont overcook when you toss them with the sauce.

Crock Pot Short Rib Ragu Recipe With Pappardelle Substitutions and Variations

Short ribs: swap for chuck roast (same rich beefiness, just shred after cooking), beef shank or oxtail if you want more gelatinous sauce, or boneless short ribs if bones bug you; brown well and adjust cook time a little.
Dry red wine (1 1/2 cups): use extra beef stock plus 1 to 2 tbsp red wine vinegar or balsamic for acidity, a nonalcoholic red wine, or equal parts grape juice plus 1 tbsp vinegar if avoiding alcohol.
28 oz crushed tomatoes: use 28 oz tomato passata, or a 28 oz can diced tomatoes blitzed in a blender, or canned tomato sauce plus a tablespoon of tomato paste to thicken; taste for sweetness.
Pappardelle: swap with tagliatelle, fettuccine, or wide fresh egg noodles, or even rigatoni for a chunkier bite; adjust cooking time for fresh pasta which cooks much faster.

Pro Tips

– Get a real crust on the ribs. Pat them bone dry, season well, and heat the pan until it’s almost smoking. Work in small batches so they brown instead of steam. That browned fond is where most of the flavor comes from so scrape it up when you deglaze.

– Don’t skip the tomato paste and make it sing. Stir it into the softened veg and cook it until it darkens a bit, then pour in the wine and reduce by half. That little step cuts the tinny canned tomato taste and makes the sauce deeper. If you want extra depth use a teaspoon of instant espresso or a square of dark chocolate, not much, just a hint.

– Use a slow, moist method but know your shortcuts. Crock pot low for 7 to 8 hours is great for no babysitting, but a 300 F covered Dutch oven in the oven for 3 to 4 hours gets the same result faster. If you got an Instant Pot try 45 to 60 minutes high pressure then natural release. All work, just adjust time.

– Shred with purpose and save the fat. Let the ribs cool a bit so shredding is easy, pull meat off and skim excess fat from the sauce but reserve a tablespoon or two for finishing if you like richness. If the sauce is thin reduce it on the stove, don’t just add more cheese to hide it.

– Finish the pasta like a pro. Cook pappardelle just shy of al dente, reserve at least a cup of pasta water, then toss the noodles with the ragu over low heat adding water little by little till it clings. Stir in butter and plenty of Parm at the end, taste and only then adjust salt.

Crock Pot Short Rib Ragu Recipe With Pappardelle

Recipe by Toni Baldesera

0.0 from 0 votes

I wrote my Crock Pot Short Rib Ragu to show how only about 15 minutes of prep is needed before short ribs slow-cook in a red wine tomato sauce.

Servings

servings

Calories

900

kcal

Equipment: 1. Heavy skillet (cast iron if you got one) for browning the ribs and veggies
2. 6-quart crock pot or slow cooker
3. Large pot for boiling the pappardelle
4. Colander to drain pasta
5. Chef’s knife and cutting board for chopping onion, carrots, celery and garlic
6. Tongs plus a wooden spoon or silicone spatula for stirring and moving ribs
7. Measuring cups and spoons, and a shallow plate or bowl for dredging flour
8. Two forks for shredding the meat, plus a slotted spoon or fat separator to skim fat
9. Box grater for Parmigiano and a ladle for serving (optional but handy)

Ingredients

3 to 4 lbs bone in beef short ribs, trimmed (about 1.4 to 1.8 kg)
2 tsp kosher salt, plus more to taste
1 tsp freshly ground black pepper
1/4 cup all purpose flour (for dredging, optional)
2 tbsp olive oil
1 large yellow onion, chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 tbsp tomato paste
1 1/2 cups dry red wine (cabernet, chianti or similar)
1 28 oz can crushed tomatoes
1 cup beef stock
2 bay leaves
3 sprigs fresh thyme or 1 tsp dried thyme
1 tbsp Worcestershire sauce
1 tsp granulated sugar or a small pinch
1/4 tsp crushed red pepper flakes (optional)
12 oz dried pappardelle
1/2 cup freshly grated Parmigiano Reggiano, plus more for serving
1/4 cup chopped fresh flat leaf parsley (for garnish)
2 tbsp unsalted butter (optional, for finishing the sauce)

Directions

Pat short ribs dry, season all over with 2 tsp kosher salt and 1 tsp black pepper, optionally dredge lightly in 1/4 cup flour; heat 2 tbsp olive oil in a heavy skillet over medium high heat and brown ribs well on all sides, about 3 minutes per side, work in batches so they get a good crust, then transfer to a plate.
In the same skillet add the chopped onion, carrots and celery and cook until softened and starting to brown, about 6 to 8 minutes, add 4 minced garlic cloves and 2 tbsp tomato paste and cook 1 to 2 minutes more to sweeten the paste.
Pour in 1 1/2 cups dry red wine to deglaze the pan, scrape up the browned bits and simmer until the wine is reduced by about half, 3 to 5 minutes.
Stir in one 28 oz can crushed tomatoes, 1 cup beef stock, 2 bay leaves, 3 sprigs fresh thyme or 1 tsp dried thyme, 1 tbsp Worcestershire, 1 tsp granulated sugar and 1/4 tsp crushed red pepper flakes if using; bring to a simmer.
Transfer the sauce and browned ribs to your crock pot, nestle the ribs into the sauce, cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until meat is fall off the bone tender.
Remove ribs from the crock pot, discard bay leaves and thyme sprigs, let ribs cool slightly then shred the meat off the bones with two forks, discard bones and excess gristle; skim excess fat from the top of the sauce with a spoon or use a fat separator, if you want extra rich flavor reserve a little fat.
If the sauce seems too thin after shredding, simmer it on the stove to reduce and concentrate flavor, taste and adjust salt and pepper; stir in 2 tbsp unsalted butter and 1/2 cup freshly grated Parmigiano Reggiano to finish if you like a silkier sauce.
Meanwhile cook 12 oz dried pappardelle in a large pot of generously salted boiling water until just al dente, reserve about 1 cup pasta water before draining.
Toss the drained pappardelle with the short rib ragu, adding reserved pasta water a little at a time to loosen the sauce as needed, stir in more grated Parmigiano and chopped fresh parsley to taste, serve with extra cheese and a sprinkle of black pepper.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.