Crockpot Short Rib Ragu
Crockpot Short Rib Ragu is a warm hug in a bowl. This Italian classic is rich, hearty, and bursting with flavors that envelop the senses from the moment you lift the lid. Tender beef short ribs simmer all day, absorbing the fragrant blend of tomatoes, garlic, and herbs, creating a lush ragu that is utterly irresistible. The slow-cooking process not only enhances the flavors but also makes the beef melt-in-your-mouth tender, inviting everyone to gather around the table.
Table of Contents
I first stumbled upon this recipe during a chilly autumn evening when the wind howled outside, and I sought comfort in my kitchen. Once I tasted the robust, savory ragu, I knew it would become a go-to dish for cozy dinners. Served over pappardelle pasta or roasted vegetables, this dish effortlessly elevates any weeknight meal. It’s easy to prepare, budget-friendly, and perfect for impressing family or friends. I can’t wait for you to experience the magic of this Crockpot Short Rib Ragu!
Why You’ll Love This Recipe
- Simple & Quick: With just 15 minutes of prep time, you can set this dish up and let the magic happen while you go about your day.
- Irresistible Flavor: The slow-cooked beef short ribs combine with garlic, tomatoes, and spices, creating a rich sauce that’s packed with flavor and aroma.
- Eye-Catching Appeal: The vibrant colors of the ragu contrast beautifully with the silky pappardelle, making it a feast for the eyes as well as the palate.
- Flexible Serving: This dish shines for family dinners, cozy gatherings, or even meal prep for the week ahead.
- Diet-Friendly Options: For those looking for lighter fare, serve the ragu over roasted vegetables instead of pasta to keep it healthy and gluten-free.
Ingredients You’ll Need
- 3.5 lb beef short ribs: A well-marbled cut that’s perfect for slow cooking; consider using bone-in ones for extra flavor.
- Salt and pepper: Essential for seasoning the meat properly, enhancing its natural flavors.
- 1 tablespoon olive oil: Used for searing the ribs, adding a lovely depth of flavor.
- 3 carrots (chopped): They add sweetness and nutrition, balancing the richness of the beef.
- 1 onion (small diced): A flavor base that gives the ragu a savory aromatic touch.
- 2 celery stalks (chopped): Adds a subtle crunch and freshness.
- 14.5 oz can crushed tomatoes: The heart of the ragu; look for high-quality tomatoes for the best flavor.
- 4-5 garlic cloves (minced): Infuses the dish with rich, aromatic flavor.
- 2 teaspoons Italian seasoning: A blend of herbs that elevates the dish with Mediterranean charm; feel free to make your own blend.
- 2 bay leaves: They infuse a subtle earthiness; remember to remove them before serving!
- 1 tablespoon balsamic vinegar: Adds a hint of sweetness and acidity to balance the rich meat.
- 1/3 cup apple vinegar or beef stock: To enhance the flavor depth; use beef stock for a richer taste.
- 1 cup beef stock: Provides moisture and complexity to the sauce.
- 6 oz tomato paste: Thickens the sauce and deepens the tomato flavor.
- 16 oz pappardelle pasta: Wide noodles are perfect for holding onto the hearty ragu; feel free to substitute with your favorite pasta.
How to Make Crockpot Short Rib Ragu
Pat and Season: Start by patting the 3.5 lb beef short ribs dry and generously seasoning them with salt and pepper. This step is crucial as it helps to enhance the beef’s natural flavors during cooking.
Sear the Ribs: In a large pan, heat 1 tablespoon olive oil over medium-high heat. Once hot, add the seasoned short ribs and sear them until nicely browned on all sides. This should take about 3 to 4 minutes per side, and the golden crust adds depth to your ragu.
Layer Ingredients: Transfer the seared short ribs to your crockpot. Now, layer on 3 chopped carrots, 1 small diced onion, 2 chopped celery stalks, and 4-5 minced garlic cloves. These veggies not only lend a slight sweetness but also create a tasty aromatic base.
Add Seasoning and Liquids: Sprinkle 2 teaspoons Italian seasoning and place 2 bay leaves on top. Then, pour in 1 tablespoon balsamic vinegar, 1/3 cup apple vinegar or beef stock, and 1 cup beef stock. Now, top everything with a 14.5 oz can of crushed tomatoes and mix it gently to incorporate the ingredients.
Slow Cook: Cover and set your crockpot to low. Cook for 7–9 hours until the meat becomes fall-off-the-bone tender. The longer it cooks, the more the flavors meld together, creating a rich, savory sauce that will fill your kitchen with the most enticing aromas.
Shred the Beef: Once the cooking time is done, carefully shred the beef short ribs using two forks right in the crockpot. Stir in 6 oz of tomato paste until well combined. This will thicken the sauce, giving it a beautiful, rich consistency.
Cook the Pasta: While the ragu is finishing, bring a large pot of salted water to a boil and cook 16 oz pappardelle pasta according to package instructions. Remember to reserve about half a cup of the pasta cooking water before draining it.
Combine and Serve: Gently combine the cooked pasta with the ragu in the crockpot, adding reserved pasta water as needed to achieve your desired consistency. Serve hot and enjoy a hearty bowl of comfort!
Storing & Reheating
Leftover Crockpot Short Rib Ragu can be stored at room temperature for up to two hours. After that, place it in an airtight container and refrigerate for up to 3 days. If you want to save it longer, consider freezing it in a freezer-safe container for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm it gently on the stove over low heat, adding a splash of beef stock or water to refresh the flavors and texture.
Chef’s Helpful Tips
- Avoid overcrowding the pan when searing your short ribs to ensure they brown nicely. Too much meat in the pan can cause steaming instead of searing.
- Let your ingredients come to room temperature before cooking; this helps ensure even cooking.
- If you prefer a thicker ragu, let it simmer uncovered for an additional 30 minutes after shredding the beef.
- Experiment with adding a dash of smoked paprika or cinnamon for an extra layer of flavor that will surprise and delight.
- Consider doubling the recipe for batch cooking; it freezes beautifully and makes meal prepping a breeze!
Crockpot Short Rib Ragu not only brings comfort but also showcases robust flavors that satisfy. Don’t hesitate to experiment with ingredients, and perhaps try it over different types of pasta or even roasted vegetables for a delightful twist. Enjoy the process of cooking and the delicious results that come from spending time in the kitchen!
Recipe FAQs
Can I use other cuts of beef for this ragu?
Yes! While short ribs are traditional for their tenderness and rich flavor, chuck roast or brisket are excellent alternatives. The slow cooking will still break down the meat, resulting in a delicious ragu.
How should I adjust the cooking time if I use frozen short ribs?
If using frozen short ribs, it’s best to defrost them overnight in the refrigerator for even cooking. If you start from frozen, add an additional hour to the cooking time to ensure they’re thoroughly cooked and tender.
Can I make this ragu in a regular pot?
Absolutely! If you don’t have a crockpot, you can make this ragu in a Dutch oven. Follow the same steps but simmer it on the stove over low heat for 3–4 hours, stirring occasionally until the meat is tender.
What can I serve with Crockpot Short Rib Ragu?
While it’s delicious served over pappardelle pasta, you can also pair it with creamy polenta, mashed potatoes, or even homemade garlic bread. Roasted vegetables are a great lighter option, especially if you want to keep it gluten-free!
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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: Main Dishes
- Method: Crockpot
- Cuisine: Italian
Description
This Crockpot Short Rib Ragu is full of rich flavors, made with tender beef short ribs, fresh vegetables, and a blend of seasonings. It’s an effortless choice for a comforting dinner, perfect when you’re seeking warm, homemade goodness.
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 the short ribs in olive oil over medium-high heat until browned on all sides.
- Transfer the seared short ribs to the crockpot.
- Layer chopped carrots, onions, celery, garlic, Italian seasoning, and bay leaves on top of the ribs.
- Pour in balsamic vinegar, apple vinegar or beef stock, and beef stock.
- 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 the tomato paste until well combined.
- Cook pappardelle according to package instructions and reserve pasta water before draining.
- Combine cooked pasta with the ragu in the crockpot, adding reserved pasta water as needed for desired consistency.
Notes
For richer flavor, sear the short ribs for a bit longer.
Feel free to adjust the vegetables based on your preferences.
The longer the ragu cooks, the more flavorful it will be.
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 8g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 45g
- Cholesterol: 120mg
