Crockpot Short Rib Ragu
Crockpot Short Rib Ragu is one of those magical dishes that warms not just your stomach but your soul. The rich, hearty flavors of the tender beef short ribs paired with a medley of vegetables simmered slowly fill your home with an irresistible aroma. As the beef cooks down, it transforms into a luscious, savory sauce that clings beautifully to pasta, making every bite an experience to savor. With minimal prep time and the ease of a slow cooker, this recipe is the perfect solution for busy evenings or impressing guests at your next dinner party.
Table of Contents
The first time I made Crockpot Short Rib Ragu, I found myself wrapped in a cozy blanket, the kind where comfort meets nostalgia. Hosting friends, I craved something that felt special without the fuss of a hundred-step recipe. This dish not only delivered on flavor but also allowed me to enjoy time spent with loved ones without being tethered to the stove. Budget-friendly and straightforward, it’s a crowd-pleaser that I’m excited to share. Ready to embrace warmth and comfort with this incredible ragu? Let’s dive in!
Why You’ll Love This Recipe
- Simple & Quick: With just 15 minutes of prep and slow cooking, it conveniently fits into any day.
- Irresistible Flavor: The balance of tender beef, tomatoes, and a hint of balsamic adds depth you can’t resist.
- Eye-Catching Appeal: Serve over a generous helping of pappardelle, and you’ve got a stunning meal that looks as good as it tastes.
- Flexible Serving: Enjoy it on a cozy night in or when hosting friends—this dish is perfect for any occasion.
- Diet-Friendly Options: Consider serving it over roasted vegetables for a lighter, gluten-free alternative.
Ingredients You’ll Need
- 3.5 lb beef short ribs: These meaty ribs are perfect for slow cooking, yielding tender, melt-in-your-mouth results. Look for well-marbled ribs for extra flavor.
- Salt and pepper: Essential for seasoning and enhancing the natural flavors of the dish.
- 1 tablespoon olive oil: Used for searing the short ribs, giving them a delicious brown crust.
- 3 carrots (chopped): Adds sweetness and a pop of color to the ragu.
- 1 onion (small diced): Provides a flavorful base; yellow onions work beautifully here.
- 2 celery stalks (chopped): Adds a wonderful depth of flavor and additional texture.
- 14.5 oz can crushed tomatoes: The foundation of your sauce, adding richness and acidity.
- 4-5 garlic cloves (minced): Garlic brings a bold flavor that pairs perfectly with the beef.
- 2 teaspoons Italian seasoning: A blend of herbs that enhances the dish’s Italian flair.
- 2 bay leaves: Adds a subtle herbal note as the ragu cooks.
- 1 tablespoon balsamic vinegar: This elevates the flavor, giving a hint of sweetness and acidity.
- 1/3 cup apple vinegar or beef stock: Keep it tender and juicy—both work wonders.
- 1 cup beef stock: Extra liquid to help everything meld beautifully.
- 6 oz tomato paste: Intensifies the tomato flavor and thickens the sauce.
- 16 oz pappardelle pasta: Large, wide noodles are great for holding onto the ragu sauce, but feel free to use your favorite pasta.
How to Make Crockpot Short Rib Ragu
Pat and Season: Start by patting the beef short ribs dry with paper towels. This step is crucial because it helps achieve that perfect sear. Generously season them with salt and pepper on all sides.
Sear the Ribs: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the short ribs in batches, searing them until brown all over, about 2-3 minutes per side. This step builds a flavorful crust, so don’t rush it!
Layer in the Crockpot: Transfer the seared short ribs to your crockpot. Don’t clean out the skillet just yet; add in the chopped carrots, diced onion, chopped celery, minced garlic, Italian seasoning, and bay leaves, layering everything right on top of the meat.
Add Liquids: Pour the balsamic vinegar, apple vinegar (or beef stock), and beef stock over the ingredients. Then, top everything with the crushed tomatoes. Gently mix it all together so the flavors can meld beautifully.
Slow Cook: Cover the crockpot and set it to low for 7-9 hours. This slow cooking allows the meat to become incredibly tender while drawing out the flavors. You’ll know it’s ready when the meat easily pulls apart with a fork.
Shred What’s Done: Once the meat is tender, remove the short ribs from the crockpot and shred them while discarding any excess fat or bones. Return the shredded beef back to the pot, along with the tomato paste. Stir until everything is well combined.
Cook the Pasta: About 15-20 minutes before you’re ready to serve, cook the pappardelle according to package instructions. Remember to reserve a cup of pasta water before draining to achieve the perfect sauce consistency!
Combine and Serve: Toss the cooked pappardelle into the crockpot with the ragu. Use a bit of the reserved pasta water to loosen the sauce as needed. Mix until everything is coated beautifully.
Storing & Reheating
To store your Crockpot Short Rib Ragu, let it cool to room temperature before transferring it into an airtight container. You can refrigerate it for up to 3-4 days safely. For longer storage, freeze the ragu in a suitable container or freezer bag for up to 3 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat gently on the stove or in the microwave. Just remember, the texture may change slightly over time, but a splash of beef stock or reserved pasta water can help revive it!
Chef’s Helpful Tips
- Avoiding Overcooking: If you’re in a hurry, it’s best to stick to the low setting rather than cranking up the heat. Slow cooking is key for perfect texture here.
- Pasta Precautions: Always reserve some pasta water; it’s a handy trick to adjust your sauce’s consistency without diluting the flavor.
- Flavor Variations: Experiment with spices like smoked paprika or a dash of cinnamon for an extra depth of flavor.
- Make-Ahead Option: This ragu is perfect for meal prepping! Feel free to make it ahead of time—it tastes even better the next day.
The deep, savory flavors of this dish are undeniably comforting, and while Crockpot Short Rib Ragu may take some time to cook, the effort is truly rewarding. It’s perfect when you want to impress guests or simply enjoy a cozy night in. Play around with different serving suggestions—like roasted vegetables for a lighter option—and feel inspired to adapt this recipe to fit your tastes. Bring friends and family together around the dinner table and share the warmth!
Recipe FAQs
Can I use different cuts of meat?
Absolutely! While short ribs provide fantastic flavor, chuck roast or beef shank are also excellent alternatives. Just adjust the cooking time as necessary, since different cuts may require differing amounts of time to become tender.
What type of pasta works best with this ragu?
Pappardelle is a perfect choice because its wide, flat shape holds onto that rich sauce. However, any hearty pasta like rigatoni or tagliatelle will work wonderfully as well—pick your favorite!
Can I make this ragu in advance?
Yes! In fact, the flavors deepen and develop even more deliciousness when made ahead of time. Prepare it, let it cool, and then store it in an airtight container in the refrigerator for up to 3-4 days.
How can I adjust the thickness of the ragu?
If your ragu turns out thicker than desired, simply stir in a bit of the reserved pasta water or additional beef stock to achieve your preferred consistency. Just add it slowly and stir until you reach the desired thickness!
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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: One Pot
- Method: Slow Cooker
- Cuisine: Italian
Description
This Crockpot Short Rib Ragu features tender beef, fresh vegetables, and rich flavors. Perfect for an easy, hearty dinner that will satisfy your cravings!
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 with salt and pepper. Sear in olive oil over medium-high heat until browned on all sides.
- Transfer the seared short ribs to the crockpot, layering chopped carrots, onions, celery, garlic, Italian seasoning, and bay leaves on top.
- Pour in the balsamic vinegar, apple vinegar or beef stock, and beef stock. Top with 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 the tomato paste until well combined.
- Cook the pappardelle according to package instructions; reserve pasta water before draining.
- Combine the cooked pasta with the ragu in the crockpot using reserved pasta water as needed for desired consistency.
Notes
Searing the beef before placing it in the crockpot enhances its flavor.
Feel free to add more vegetables to the ragu for extra nutrition.
This ragu also pairs well with other pasta types if pappardelle is not available.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
