Crockpot Short Rib Ragu
Crockpot Short Rib Ragu is the ultimate comfort food. Tender beef short ribs are simmered with an array of vegetables and aromatic spices, creating a rich sauce that clings to pasta beautifully. Each bite is an embrace of hearty flavors, making this dish perfect for cozy family dinners or entertaining guests. The best part? You can set it and forget it while your crockpot works its magic, filling your home with an irresistible aroma.
Table of Contents
This dish has personal significance to me; it was the first recipe I tackled when I decided to explore Italian cooking. There’s something unbelievably satisfying about slow-cooked meals, especially when they come together with such ease. Plus, this ragu is a budget-friendly way to impress. You might even find yourself going back for seconds—a true testament to its delightful taste. I invite you to join me in creating this comforting feast!
Why You’ll Love This Recipe
- Simple & Quick: With just 15 minutes of prep, you can have a delicious meal bubbling away in your crockpot.
- Irresistible Flavor: The combination of tender short ribs, fragrant garlic, and sweet balsamic vinegar creates a symphony of taste in every bite.
- Eye-Catching Appeal: Serve this ragu over vibrant pappardelle pasta for a beautiful presentation that will wow your dinner guests.
- Flexible Serving: Perfect for cozy family dinners, weeknight meals, or a gathering with friends.
- Diet-Friendly Options: For a lighter option, serve it over roasted vegetables instead of pasta!
Ingredients You’ll Need
- 3.5 lb beef short ribs: These are the star of the dish, providing rich flavor and tender texture after slow cooking.
- Salt and pepper: Essential for seasoning the meat properly before searing and creating a flavor base.
- 1 tablespoon olive oil: Used for searing the short ribs to develop a deeper flavor.
- 3 carrots (chopped): Adds sweetness and texture to the ragu. Fresh or frozen works!
- 1 onion (small diced): Provides a savory foundation and sweetness.
- 2 celery stalks (chopped): Adds crunch and flavor depth.
- 14.5 oz can crushed tomatoes: A key ingredient for the ragu, it creates a luscious sauce.
- 4-5 garlic cloves (minced): Infuses the dish with aromatic flavor.
- 2 teaspoons Italian seasoning: This blend brings warmth and aligns with the overall Italian essence of the dish.
- 2 bay leaves: Adds subtle herbal notes but should be removed before serving.
- 1 tablespoon balsamic vinegar: Brightens the flavors and adds a slight sweetness.
- 1/3 cup apple vinegar or beef stock: Adds acidity and enhances the dish’s richness.
- 1 cup beef stock: Works with the crushed tomatoes to create a hearty sauce.
- 6 oz tomato paste: Thickens the sauce and intensifies the tomato flavor.
- 16 oz pappardelle pasta: Wide noodles that perfectly hold onto the flavorful ragu.
How to Make Crockpot Short Rib Ragu
Pat & Season: Start by patting the short ribs dry with paper towels; this will help them brown better. Generously season both sides with salt and pepper.
Sear the Ribs: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add the short ribs and sear them for about 3-4 minutes on each side until they are nicely browned. Don’t skimp on this step—it adds incredible flavor!
Transfer to Crockpot: Once browned, transfer the seared short ribs to your crockpot. You’ll want to layer the chopped carrots, small diced onion, chopped celery, and minced garlic over the top. This will ensure all those lovely flavors meld together!
Add Your Liquids: Pour in 1 tablespoon balsamic vinegar, 1/3 cup apple vinegar (or beef stock), and 1 cup beef stock. Then, top everything with the 14.5 oz can of crushed tomatoes, making sure to mix gently so the ribs are well coated in the sauce ingredients.
Flavor Boost: Sprinkle in 2 teaspoons of Italian seasoning and nestle in the 2 bay leaves. Each of these contributes to the beautiful aromatic profile of the dish.
Slow Cook: Cover your crockpot and cook on low for 7-9 hours. The longer, the better—the meat should be falling off the bone and deliciously tender when it’s ready.
Shred the Beef: When time’s up, take out the short ribs and shred them using two forks. Stir in 6 oz of tomato paste thoroughly to incorporate it into the sauce, making it richer and thicker.
Cook Your Pasta: While the ragu is bubbling at the end, cook the 16 oz pappardelle pasta according to package instructions in a large pot of salted boiling water. Reserve a cup of the pasta water before draining to adjust the ragu’s consistency.
Combine & Serve: Gently mix the cooked pappardelle with the ragu in the crockpot, adding reserved pasta water as needed until it reaches your desired thickness. This will create a beautifully rich and cohesive dish that you won’t be able to resist!
Storing & Reheating
You can let the ragu cool to room temperature and store it in an airtight container for up to 3 days in the fridge. For longer storage, freeze portions in a freezer-safe container for up to 3 months. When reheating, gently warm the ragu on the stove over low heat, adding a splash of beef stock if it seems too thick. It may thicken further in the fridge, so don’t be surprised—just add a bit of liquid to refresh its texture!
Chef’s Helpful Tips
- Avoid overcrowding the pan when searing the short ribs. Cook in batches if needed to get a good crust.
- Allow the short ribs to rest for a few minutes after searing; this keeps them juicy when cooked.
- If your ragu is too thick, stir in reserved pasta water or additional stock to adjust the consistency right before serving.
- Experiment with additional spices like smoked paprika or a hint of cinnamon for a deeper flavor profile.
- Make ahead! This ragu tastes even better the next day as the flavors continue to meld together.
Crockpot Short Rib Ragu exemplifies all that is wonderful about Italian cooking—rich flavors, comforting textures, and the pleasure of slowing down to savor a meal. Don’t hesitate to get creative, using different vegetables or spices based on your preferences. This recipe welcomes personalization, so go ahead and make it your own! Enjoy every flavorful bite.
Recipe FAQs
Can I use a different type of meat?
Absolutely! While beef short ribs create a rich flavor, alternatives like chuck roast or even pork shoulder can work nicely. Just adjust your cooking time accordingly, as different cuts may vary in tenderness.
What can I serve with this ragu?
Pappardelle is fantastic, but you can also pair this ragu with polenta, mashed potatoes, or even serve it over roasted vegetables for a lighter option.
Is it okay to freeze leftover ragu?
Yes, this ragu freezes beautifully! Just be sure to store it in an airtight container and try to consume it within three months for the best taste.
How can I enhance the flavor of my ragu?
For an extra flavor boost, consider adding a splash of red wine during the cooking process or mixing in some sautéed mushrooms for added depth. Feel free to get creative with herbs and spices as well!
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📖 Recipe Card
Crockpot Short Rib Ragu
- Prep Time: 15 minutes
- Cook Time: 495 minutes
- Total Time: 8 hours 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian
Description
Experience the incredible flavor of Crockpot Short Rib Ragu! This simple, slow-cooked dish features rich beef short ribs, fresh vegetables, and a deep, savory sauce, perfect for a cozy dinner or any special occasion.
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
Instructions
- Pat the short ribs dry and season them with salt and pepper.
- Sear the ribs in olive oil over medium-high heat until browned on all sides.
- Transfer the seared ribs to the crockpot and layer with chopped carrots, onions, celery, garlic, Italian seasoning, and bay leaves.
- Pour balsamic vinegar, apple vinegar or beef stock, and beef stock into the crockpot. Add crushed tomatoes and mix gently.
- Cover and cook on low for 7–9 hours until the meat is tender.
- Before serving, shred the beef and mix in tomato paste until well combined.
- Cook pappardelle according to package instructions and reserve pasta water before draining.
- Combine the cooked pasta with the ragu in the crockpot, using reserved pasta water as needed for consistency.
Notes
For deeper flavor, sear the ribs ahead of time and allow them to rest before cooking.
Adjust the seasoning to your taste; adding more garlic or herbs can enhance the dish.
Serve with grated cheese and fresh herbs for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 6g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 150mg
