Slow Cooker Short Rib Ragu Pappardelle
If you’re craving a rich, comforting pasta dish that’s a breeze to prepare, this Slow Cooker Short Rib Ragu Pappardelle is exactly what you need. Tender, melt-in-your-mouth beef short ribs simmered low and slow in a savory tomato sauce, paired with wide ribbons of pappardelle pasta, make for an unforgettable meal. It’s perfect for a weekend dinner when you have time to let the flavors deepen, yet want minimal hands-on cooking. Whether you’re cooking for family or impressing guests, this recipe delivers hearty satisfaction with every bite.
Top Reasons to Make Slow Cooker Short Rib Ragu Pappardelle
- Unmatched Flavor: Slow cooking the beef short ribs allows the meat to become incredibly tender while soaking up the robust tomato and herb sauce.
- Effortless Preparation: Simply brown the ribs, combine ingredients in your slow cooker, and let it work its magic while you relax or tend to other tasks.
- Comfort Food Classic: This ragu-style sauce paired with pappardelle has a rustic, Italian-inspired vibe that’s perfect for cozy dinners.
- Versatile Meal: Serve it with a side salad or crusty bread for a complete meal, or elevate it with fresh herbs and Parmesan cheese for special occasions.
- Feeds a Crowd: It’s a great dish for entertaining since the slow cooker does most of the work and the flavors taste even better the next day.
The Ingredient Lineup
- 2 pounds beef short ribs: The star of the dish, providing rich, tender meat after slow cooking.
- 2 tablespoons olive oil: For browning the short ribs and sautéing the vegetables.
- 1 medium onion, diced: Adds sweetness and depth to the sauce.
- 2 cloves garlic, minced: Infuses the ragu with aromatic flavor.
- 1 carrot, diced: Brings a subtle sweetness and texture contrast.
- 1 celery stalk, diced: Adds freshness and complexity.
- 1 can (28 ounces) crushed tomatoes: The base of the tomato sauce, rich and flavorful.
- 2 cups beef broth: Enhances the meaty flavor and keeps the sauce luscious.
- 2 teaspoons dried oregano: Provides classic Italian herbaceous notes.
- 1 teaspoon dried thyme: Adds earthy undertones.
- Salt and pepper to taste: Essential seasonings to balance flavors.
- 1 pound pappardelle pasta: Wide, flat noodles that hold onto the hearty sauce beautifully.
- Fresh basil for garnish: Brightens the dish with fresh herbal aroma.
- Parmesan cheese for serving: Adds a salty, nutty finish to each bite.
Equipment at a Glance
- Slow cooker: The key to achieving tender, flavorful short ribs with minimal effort.
- Large skillet or frying pan: For browning the short ribs and sautéing vegetables.
- Large pot: To cook the pappardelle pasta.
- Wooden spoon or spatula: For stirring the sauce and ingredients.
- Colander: To drain the cooked pasta.
Slow Cooker Short Rib Ragu Pappardelle — Do This Next
Step 1: Brown the Short Ribs
Heat olive oil in a large skillet over medium-high heat. Season the beef short ribs generously with salt and pepper. Brown the ribs on all sides until they develop a deep caramelized crust, about 3-4 minutes per side. This step locks in flavor and adds richness to the final dish. Once browned, transfer the ribs to your slow cooker.
Step 2: Sauté the Vegetables
In the same skillet, add the diced onion, carrot, and celery. Sauté until the vegetables soften and the onions turn translucent, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Pour the sautéed vegetables into the slow cooker along with the ribs.
Step 3: Add the Sauce Ingredients
Pour in the crushed tomatoes and beef broth. Sprinkle in the dried oregano and thyme, then season with additional salt and pepper to taste. Give everything a gentle stir to combine ingredients without displacing the meat too much.
Step 4: Slow Cook to Perfection
Cover and cook on low for 7-8 hours, or on high for 4-5 hours. The slow cooking process will tenderize the meat so it falls off the bone and infuses the sauce with deep, savory flavors.
Step 5: Prepare the Pasta
About 20 minutes before serving, bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions until al dente. Drain well, reserving a little pasta water.
Step 6: Shred the Meat and Combine
Remove the short ribs from the slow cooker and shred the meat using two forks, discarding any bones or excess fat. Return the shredded meat to the sauce and stir gently to combine. If the sauce seems too thick, stir in a splash of reserved pasta water.
Step 7: Serve and Garnish
Toss the cooked pappardelle with the short rib ragu, coating the noodles evenly. Serve immediately, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.
Seasonal Twists
- In autumn, add a splash of red wine to the sauce for extra depth and warmth.
- During spring, toss in fresh peas or asparagus tips just before serving for a pop of color and texture.
- In winter, sprinkle chopped rosemary into the ragu for an earthy aroma that complements the beef.
- For a summer variation, stir in roasted red peppers or fresh cherry tomatoes to brighten the sauce.
Pro Tips & Notes
- Be sure to brown the short ribs well before slow cooking; this step is crucial for maximum flavor development.
- If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to let some liquid evaporate.
- Reserve some pasta water to adjust sauce consistency—it helps the sauce cling beautifully to the noodles.
- Use fresh Parmesan and basil for the best finishing touches; they add brightness and balance the richness.
- For a lighter version, you can substitute beef broth with vegetable broth, but the beef broth adds wonderful depth.
Storing Tips & Timelines
Store any leftover Slow Cooker Short Rib Ragu Pappardelle in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen when reheated, making for delicious next-day meals. To reheat, warm gently in a saucepan over low heat, adding a splash of broth or water if the sauce has thickened too much.
For longer storage, freeze the ragu (without pasta) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Cook fresh pappardelle when ready to serve for optimal texture.
Slow Cooker Short Rib Ragu Pappardelle FAQs
Can I use a different cut of beef for this ragu?
Yes! While short ribs provide excellent flavor and tenderness, you can also use beef chuck roast cut into chunks. Just adjust the slow cooking time as needed until the meat is fork-tender.
What if I don’t have pappardelle pasta? Can I use another type?
Absolutely. Wide noodles like fettuccine or tagliatelle work beautifully, but even regular spaghetti or penne can be delicious with this sauce. The key is to choose pasta shapes that hold onto hearty sauces well.
Is it possible to make this recipe on the stovetop instead of a slow cooker?
Yes, but you’ll need to simmer the ragu gently on low heat for at least 2 to 3 hours until the meat is tender. The slow cooker does the work for you over a longer period, but stovetop cooking can achieve similar results with more attention.
How can I thicken the ragu if it’s too watery?
After shredding the meat and returning it to the sauce, you can simmer it uncovered for 15-20 minutes to reduce the liquid. Alternatively, mix a small amount of cornstarch with cold water and stir it in to thicken quickly.
Try These Next
- Chicken Bolognese With Rigatoni – A lighter twist on a classic meat sauce with tender chicken and rigatoni pasta.
- Garlic Parmesan Chicken Meatballs With Marinara – Flavor-packed meatballs simmered in a vibrant tomato sauce.
- Chicken Carbonara Style No Bacon Spaghetti – Creamy, comforting pasta with a chicken twist and no bacon needed.
That’s a Wrap
This Slow Cooker Short Rib Ragu Pappardelle is the kind of meal that feels like a warm hug on a plate. The slow-cooked beef short ribs yield an irresistibly tender texture, and the rich tomato-based ragu clings perfectly to the wide pappardelle noodles. With simple ingredients and mostly hands-off cooking, it’s a fantastic recipe to have in your dinner rotation. Whether you serve it on a weeknight or for a special occasion, it’s sure to impress and satisfy every time. Enjoy the hearty comfort and Italian-inspired flavors that make this dish a true winner.
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Slow Cooker Short Rib Ragu Pappardelle
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. Season the beef short ribs generously with salt and pepper. Brown the ribs on all sides until they develop a deep caramelized crust, about 3-4 minutes per side. Transfer the ribs to your slow cooker.
- In the same skillet, add diced onion, carrot, and celery. Sauté until vegetables soften and onions turn translucent, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Pour the sautéed vegetables into the slow cooker with the ribs.
- Pour in crushed tomatoes and beef broth. Sprinkle in dried oregano and thyme, then season with additional salt and pepper to taste. Stir gently to combine.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours until meat is tender and falls off the bone.
- About 20 minutes before serving, bring a large pot of salted water to a boil. Cook pappardelle according to package instructions until al dente. Drain, reserving some pasta water.
- Remove short ribs from slow cooker and shred meat using two forks, discarding bones and fat. Return shredded meat to sauce and stir gently. If sauce is too thick, add reserved pasta water.
- Toss cooked pappardelle with short rib ragu, coating noodles evenly. Serve immediately garnished with fresh basil leaves and grated Parmesan cheese.
Notes
- Brown the short ribs well before slow cooking to maximize flavor.
- Remove the slow cooker lid during the last 30 minutes to thicken the sauce if desired.
- Reserve pasta water to adjust sauce consistency for better coating.
- Use fresh Parmesan and basil for the best finishing touch.
- Substitute beef broth with vegetable broth for a lighter version.
