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 a rich, hearty dish that truly embodies the essence of Italian comfort food. The melt-in-your-mouth short ribs simmered in a savory sauce, infused with a medley of vegetables and fragrant herbs, create an irresistible aroma that fills the kitchen. With just a bit of prep and a few hours in the crockpot, you’ll have a dinner that feels like it was cooked all day. This dish is perfect for cozy family dinners, gatherings with friends, or any night when you crave something warm and filling.

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 tried making a ragu. Sauces that simmer for hours seemed like an art form to me, often reserved for talented chefs in Italian restaurants. But when I discovered how easy it was to achieve that depth of flavor in my very own kitchen with this slow-cooking method, I was hooked. Sharing this recipe for Crockpot Short Rib Ragu feels like sharing a cozy hug to warm your soul. If you’re looking for something easy, budget-friendly, and utterly delicious, you’ve found it. Let’s get cooking!

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep, you can let the crockpot work while you go about your day.
Irresistible Flavor: The combination of tender beef, fresh vegetables, and Italian spices creates a symphony of flavors in every bite.
Eye-Catching Appeal: The rich, deep color and hearty texture make it a feast for the eyes as well as the palate.
Flexible Serving: Perfect over traditional pappardelle, or try it on roasted vegetables for a lighter twist.
Diet-Friendly Options: Easily adjustable for various dietary needs; just swap pasta for roasted veggies for a gluten-free option!

Ingredients You’ll Need

3.5 lb beef short ribs: A flavorful cut that becomes incredibly tender when cooked slowly.
Salt and pepper: Essential for enhancing the natural flavors of the beef.
1 tablespoon olive oil: For searing the ribs and adding richness.
3 carrots (chopped): These add natural sweetness and nutrition.
1 onion (small diced): A base flavor that adds depth.
2 celery stalks (chopped): Another aromatic that complements the sweetness of carrots and onions.
14.5 oz can crushed tomatoes: Provides a rich, tangy sauce and adds moisture.
4-5 garlic cloves (minced): Adds aromatic warmth that balances the dish.
2 teaspoons Italian seasoning: A blend of herbs that infuses classic Italian flavor.
2 bay leaves: Impart subtle earthiness; remember to remove them before serving!
1 tablespoon balsamic vinegar: Adds a touch of acidity to brighten up the sauce.
1/3 cup apple vinegar or beef stock: Helps to deglaze and adds additional flavor.
1 cup beef stock: For a deep, savory sauce base.
6 oz tomato paste: Thickens the ragu and intensifies the tomato flavor.
16 oz pappardelle pasta: Wide noodles that hold onto the rich sauce beautifully; you can substitute with your favorite pasta if desired.

How to Make Crockpot Short Rib Ragu

Pat and Season: Pat the beef short ribs dry with paper towels, then season them generously with salt and pepper. This simple step helps create a flavorful crust when searing.

Sear the Ribs: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the short ribs in the skillet until they’re browned on all sides, about 3–4 minutes per side—don’t skip this step; it adds a gorgeous color and flavor!

Layer Ingredients: Transfer the seared short ribs to the crockpot. Layer on top the chopped carrots, diced onion, and chopped celery. Then, sprinkle in the minced garlic, Italian seasoning, and bay leaves, creating a lovely aromatic base.

Add Liquids: Pour in the balsamic vinegar, 1/3 cup apple vinegar or beef stock, and 1 cup beef stock. Then, add the can of 14.5 oz crushed tomatoes. Gently stir the ingredients to combine, taking care not to disturb the ribs too much.

Slow Cook: Cover the crockpot and set it to cook on low for 7–9 hours. The meat is ready when it’s falling-off-the-bone tender. You’ll know it’s done when the kitchen smells irresistible!

Shred the Beef: Once the cooking time is up, remove the ribs from the crockpot. Shred the beef using two forks, discarding any bones and excess fat. Return the beef to the sauce and mix in 6 oz of tomato paste until everything is well combined.

Cook the Pasta: When you’re ready to serve, cook 16 oz of pappardelle pasta according to package instructions. Reserve about 1 cup of the pasta water before draining.

Combine and Serve: Add the cooked pasta to the crockpot with the ragu, stirring gently to combine. Use the reserved pasta water as needed to reach your desired sauce consistency.

Storing & Reheating

Store any leftover Crockpot Short Rib Ragu in an airtight container in the refrigerator for up to 3 days. If you’re planning to keep it longer, freeze it in portions for up to 3 months. To reheat, just warm it in a saucepan over medium heat until it’s heated through, adding a splash of beef stock or water to loosen the sauce if necessary. Note that while the flavors will meld beautifully in storage, the texture of the beef may slightly change—just give it a quick stir to refresh!

Chef’s Helpful Tips

Avoid overcrowding the pan when searing the beef; this ensures a good crust.
Room temperature ingredients incorporate better than cold ones—let your stock come to room temperature.
If you find the sauce too thick, don’t hesitate to add a little extra beef stock or pasta water to get to your desired consistency.
To elevate the flavors even more, experiment with adding a dash of smoked paprika or a pinch of cinnamon for an unexpected depth.
Consider making it a day ahead; flavors develop beautifully overnight!

Crockpot Short Rib Ragu is not just a meal; it’s a comforting experience. With its rich flavors and satisfying texture, this dish invites you to unwind, share with loved ones, and relish in the joy of good food. Don’t hesitate to play around with ingredients and flavors—cooking is all about personal touch! I can’t wait for you to enjoy this cozy dish just like I do.

Recipe FAQs

Can I use boneless short ribs instead of bone-in?

Absolutely! Boneless short ribs are a great alternative. They’ll cook up tender just like the bone-in variety, though keep in mind that bone-in pieces often add extra flavor.

What can I serve with this ragu?

Traditional options include pappardelle or polenta. If you’re looking for lighter choices, roasted vegetables or a simple green salad pair well too.

Can I make this ahead of time?

Yes! This dish actually benefits from sitting overnight in the fridge. The flavors deepen, and it tastes even better the next day.

How do I know when the meat is done?

The meat will be incredibly tender when it’s done, almost falling off the bone. If you have a fork, try to shred it; if it comes apart easily, you’re all set!