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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Enjoy a warm, hearty bowl of Crockpot Short Rib Ragu that’s perfect for any occasion. This dish captivates with its rich, robust flavors and tender beef that falls right off the bone. The slow-cooked short ribs simmer in a symphony of savory herbs, aromatic vegetables, and a hint of acidity from balsamic vinegar. When it’s ready, you’ll have a luscious sauce that’s perfect for coating pasta or spooning over roasted veggies. It’s truly a comfort meal that brings the warmth of Italian cooking straight to your table.

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 remember the first time I made this dish for my family; the incredible aroma wafted through the house, teasing everyone’s appetites long before it was time to eat. The anticipation was almost as satisfying as the meal itself. Not only is Crockpot Short Rib Ragu a dinner winner, but it’s also a practical choice for weeknight meals or gatherings. With minimal prep time and several hours of slow cooking, your kitchen will do all the work for you, leaving you free to enjoy time with your loved ones. Give it a try, and you’ll understand why this dish has become a staple in my home!

Why You’ll Love This Recipe

Simple & Quick: Prep takes just 15 minutes, and the crockpot does the rest over 7-9 hours.
Irresistible Flavor: The combination of short ribs, tomatoes, and spices creates a rich, savory taste that’s absolutely divine.
Eye-Catching Appeal: With vibrant vegetables and luscious sauce, it’s an impressive dish that looks as good as it tastes.
Flexible Serving: Perfect served over pappardelle pasta or layered over roasted veggies for a lighter touch.
Diet-Friendly Options: Can easily be adapted to suit gluten-free diets by swapping out the pasta.

Ingredients You’ll Need

3.5 lb beef short ribs: The star of the dish, short ribs become incredibly tender during slow cooking.
Salt and pepper: Essential for seasoning the meat before cooking and enhancing overall flavor.
1 tablespoon olive oil: For searing the short ribs to create a flavorful crust.
3 carrots (chopped): Sweet and earthy, they add depth and texture to the ragu.
1 onion (small diced): Brings sweetness and aromatic flavors; yellow or white onion works best.
2 celery stalks (chopped): Adds a fresh crunch and complements the other vegetables.
14.5 oz can crushed tomatoes: Forms the base of the sauce and offers acidity and brightness.
4-5 garlic cloves (minced): Infuses the ragu with a fragrant kick and enhances the overall flavor profile.
2 teaspoons Italian seasoning: A classic blend that includes basil and oregano to elevate the dish.
2 bay leaves: They infuse a subtle herbal flavor as the ragu simmers.
1 tablespoon balsamic vinegar: Perfect for adding a touch of sweetness and acidity.
1/3 cup apple vinegar or beef stock: Use either to enhance the meal’s complexity, swapping with what you have on hand.
1 cup beef stock: Adds richness; you can use low-sodium to control salt levels.
6 oz tomato paste: Thicker than crushed tomatoes, it deepens the ragu’s flavor when combined at the end.
16 oz pappardelle pasta: Broad, flat pasta that holds onto the ragu beautifully.

How to Make Crockpot Short Rib Ragu

Pat and Season: Start by patting the short ribs dry with paper towels. Generously season them with salt and pepper, ensuring a good crust during the searing process.

Sear the Ribs: In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the short ribs and sear them, turning occasionally, until browned on all sides. This step helps to lock in flavors and create a deeper profile in your ragu.

Layer Ingredients: After searing, transfer the short ribs to the crockpot. Top with 3 chopped carrots, 1 small diced onion, 2 chopped celery stalks, and 4-5 minced garlic cloves. Sprinkle 2 teaspoons of Italian seasoning and add 2 bay leaves for a fragrant finish.

Add Liquids: Pour in 1 tablespoon of balsamic vinegar, along with 1/3 cup of either apple vinegar or beef stock, and 1 cup of beef stock. Follow this by gently pouring in a 14.5 oz can of crushed tomatoes. Stir everything together, being careful not to disturb the bay leaves too much.

Slow Cook: Cover the crockpot and set it to cook on low for 7–9 hours. You’ll know it’s ready when the ribs are fork-tender, and the house is filled with a delicious aroma.

Shred the Beef: About 15-30 minutes before serving, remove the bay leaves and shred the beef in the crockpot. Mix in 6 oz of tomato paste until well combined with the sauce. This will thicken the ragu and enhance the flavor profile wonderfully.

Cook the Pasta: In a separate pot, cook 16 oz of pappardelle pasta following the package instructions until al dente. Be sure to reserve some pasta water before draining it; this will help you adjust the ragu’s consistency.

Combine and Serve: After draining, add the cooked pappardelle to the crockpot, tossing it gently with the ragu. If the mixture seems too thick, add a splash of the reserved pasta water until you reach your desired consistency. Serve hot and enjoy every bite!

Storing & Reheating

You can store any leftover Crockpot Short Rib Ragu at room temperature for about 2 hours. If you’re keeping it longer, refrigerate in an airtight container for up to 3-4 days. For longer storage, freeze the ragu in a freezer-safe container for up to 3 months. When reheating, warm in a saucepan on low heat until heated through; you may need to add a bit of beef stock or water to refresh the flavors and texture.

Chef’s Helpful Tips

It’s essential to pat the short ribs dry before searing; this will help create a nice crust that adds flavor.
Avoid overcooking the pasta; it should be al dente since it will continue to cook when mixed with the ragu.
If you have fresh herbs like thyme or rosemary, consider adding them for an even more robust flavor.
Adjust the seasoning later in the cooking process according to your taste for the best results.

If you’re looking for a comforting, flavorful meal that showcases the magic of slow cooking, this is it. Crockpot Short Rib Ragu combines tender beef, vibrant vegetables, and a rich sauce that you can enjoy over pasta or veggies alike. Don’t hesitate to make this dish your own by experimenting with different spices or serving styles. Gather your loved ones, dip that fork, and savor a homemade meal that brings everyone together!

Recipe FAQs

Can I use other types of meat?

Absolutely! While short ribs create a rich flavor, you can use chuck roast or brisket. Just keep in mind that the cooking time may vary based on the cut you choose.

Can this dish be made in advance?

Yes! Prepare the ragu ahead of time and store it in the fridge. It tastes even better the next day after the flavors meld, making it easy to reheat when you’re ready to serve.

What can I serve with short rib ragu besides pasta?

For lighter options, consider serving it over roasted vegetables like zucchini or eggplant, or even a bed of creamy polenta for a comforting touch.

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

If your ragu is thinner than desired, simply let it simmer uncovered on low heat for a while. Alternatively, mix a tablespoon of cornstarch with water and stir it in, letting it thicken as it cooks.