Slow Cooker Braised Beef Short Rib Ragu with Pappardelle Recipe

If you’re craving a dish that’s the embodiment of comfort and culinary indulgence, the Slow Cooker Braised Beef Short Rib Ragu with Pappardelle Recipe is exactly what you need. This recipe brings together tender, fall-apart beef short ribs slowly braised to perfection in a rich, savory ragu that’s infused with deep layers of flavor from fresh herbs, red wine, and slow-simmered vegetables. Tossed with wide, silky pappardelle noodles and finished with a decadent touch of cream and parmesan, it’s the kind of meal that just feels like a warm hug on a plate. Whether you’re looking to impress friends or treat yourself to something special, this recipe promises unforgettable taste and satisfaction.

this Recipe

Ingredients You’ll Need

This recipe might look like a long list, but every single ingredient plays a vital role in creating the depth and harmony of flavors in this ragu. From the hearty beef short ribs to the aromatic herb blend and the luscious cream finishing touch, each element elevates the dish’s taste, texture, and color beautifully.

• 4 pounds English cut beef short ribs: The star ingredient that becomes tender and rich with slow braising.
• 3 tablespoons olive oil, divided: For browning the meat and sautéing the vegetables to bring out flavor.
• 3 large carrots, peeled and diced: Adds natural sweetness and texture to the ragu base.
• 1 large yellow onion, finely diced: Provides a savory depth and slight sweetness once caramelized.
• 1 stalk celery, finely diced: Contributes a subtle earthy crunch to the soffritto.
• 8 cloves garlic, finely chopped or grated: Packs a fragrant punch that complements the beef beautifully.
• 6 ounces tomato paste: Gives the ragu a concentrated tomato richness and vibrant color.
• 1 cup dry red wine: Adds acidity and complexity, helping tenderize the meat as it cooks.
• Fresh herb blend (rosemary, sage, thyme) or poultry herb blend package: Infuses the ragu with aromatic, woodsy notes.
• 2 bay leaves: Brings a subtle herbal bitterness that balances the richness of the dish.
• Optional parmesan rind: Adds a lingering umami savory depth during simmering.
• 14 ounces crushed tomatoes: Forms the lush, saucy base of the ragu.
• 2 cups low-sodium beef broth or water: Keeps the ragu saucy and helps tenderize the meat.
• Kosher salt and ground black pepper: Essential for seasoning and enhancing every layer of flavor.
• 24 ounces pappardelle pasta (or pasta of choice): Wide noodles perfect for holding onto the chunky ragu sauce.
• ½ cup heavy cream: Adds a silky richness that mellows and ties the flavors together.
• ½ cup grated parmesan: Brings sharp, nutty notes to the finishing sauce and garnish.
• For serving: additional grated parmesan, chopped fresh herbs, crushed red pepper: To personalize each bowl with brightness and kick.

How to Make Slow Cooker Braised Beef Short Rib Ragu with Pappardelle Recipe

Step 1: Brown the Short Ribs

Begin by patting your beef short ribs dry—this simple step ensures a beautiful caramelized crust when searing. Heat olive oil in a heavy-bottomed pot over medium-high heat, and season the ribs generously with salt and pepper. Working in batches to avoid overcrowding, brown each rib thoroughly on all sides until they’re a rich mahogany color. This browning is essential for developing the deep, meaty flavor that makes this ragu so luscious. Once browned, set the ribs aside to rest; they’ll finish cooking during the slow braising.

Step 2: Brown the Soffritto

In the same pot, add diced carrots, onion, and celery—the classic soffritto that forms the flavor foundation. Season with salt and pepper and cook over medium heat, stirring occasionally, until the vegetables turn beautifully golden and caramelized. This step is the secret behind the ragu’s sweet and savory complexity, so be patient—it’s worth those 15 to 20 minutes for the deep color and flavor boost.

Step 3: Add Aromatics and Tomato Paste

Next, stir in the garlic and cook until fragrant, which only takes a minute or two but fills your kitchen with the most inviting aromas. Then add the tomato paste, coating the soffritto evenly and allowing it to brown slightly to enhance its natural sweetness and acidity—this caramelization builds layers of flavor your taste buds will adore.

Step 4: Deglaze with Red Wine

Pour in the dry red wine to lift all those delicious browned bits off the bottom of the pot. Stir constantly and let the wine reduce until almost fully absorbed. This creates a rich, concentrated base that adds acidity and nuance to balance the meat’s richness and the vegetable sweetness. It’s practically magic how the wine transforms the ragu’s flavor.

Step 5: Build and Simmer the Short Rib Ragu

Tie your fresh herbs together with kitchen twine or finely chop them if you don’t have twine, and add them along with bay leaves—and the optional parmesan rind—into the pot. Stir in crushed tomatoes, beef broth or water, and nestle those browned short ribs right back into the mixture. Bring everything to a boil, then reduce to low and cover. Let it simmer gently for about 2 ½ to 3 hours, until the ribs are falling-apart tender. If the liquid reduces too quickly, just add a splash of water and lower the heat to keep everything perfectly moist and flavorful.

Step 6: Shred the Short Ribs and Finish the Ragu

Carefully remove the short ribs from the pot and set aside. Discard the herb bundle, bay leaves, and parmesan rind. Using tongs or two forks, shred the meat into luscious bite-sized pieces, discarding the bones as you go. Return the shredded beef to the pot, stirring it back into the flavorful sauce. At this point, you can pause and store or freeze your beautiful ragu for another day, or keep going to create the final pasta masterpiece.

Step 7: Cook the Pasta

While the ragu simmers to perfection, bring a large pot of salted water to a rolling boil. Add your pappardelle or pasta of choice and cook until just al dente according to the package instructions. Reserve about a cup of the starchy pasta water before draining—this liquid is your secret weapon for adjusting the sauce texture later.

Step 8: Finish the Sauce and Combine with Pasta

Bring the ragu back up to a gentle simmer over low heat and stir in the heavy cream and grated parmesan. These ingredients add a velvety creaminess that transforms the ragu into pure silky heaven. Toss the cooked pasta into the sauce, coating each ribbon beautifully. If the sauce seems too thick, add some reserved pasta water a little at a time until it reaches the perfect consistency. Let the pasta and ragu meld together over medium heat for a couple of minutes—this melding makes every bite extraordinary.

Step 9: Serve and Enjoy!

Plate your Slow Cooker Braised Beef Short Rib Ragu with Pappardelle Recipe in generous bowls and top with more grated parmesan, fresh chopped herbs, and even a pinch of crushed red pepper for some heat. This is the kind of dish that invites sharing and savoring slowly, forkful by forkful. I guarantee it will become a beloved favorite in your recipe arsenal.

How to Serve Slow Cooker Braised Beef Short Rib Ragu with Pappardelle Recipe

Garnishes

To take your presentation up a notch, sprinkle freshly grated parmesan cheese over each serving, adding a salty, nutty finish that melts beautifully into the warm ragu. Fresh herbs like parsley, basil, or thyme not only add a pop of color but also brighten the rich sauce with their aromatic freshness. A light dusting of crushed red pepper flakes can provide a pleasing, gentle heat that contrasts perfectly with the creamy ragu.

Side Dishes

Pairing this slow cooker braised beef short rib ragu with simple, complimentary side dishes enhances the meal without overwhelming it. A crisp green salad dressed with lemon vinaigrette adds a refreshing contrast to the hearty main course. Garlic bread or a crusty loaf of Italian bread is perfect for sopping up every last bit of sauce. Roasted or steamed vegetables such as asparagus or broccolini bring some vibrant color and texture to the plate as well.

Creative Ways to Present

You can serve this dish traditionally plated, but for a fun twist, try creating individual pasta nests on each plate and spoon the ragu over and around them for a refined look. Alternatively, spread the ragu on crostini for an irresistible appetizer inspired by the main course. Another idea is to layer the ragu and pappardelle in a shallow baking dish, top with parmesan, and broil briefly for a bubbly, gratin-style finish that’s perfect for gatherings.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover ragu to airtight containers and refrigerate. The flavors actually deepen overnight, making delicious leftovers to enjoy for up to 3-4 days. Keep your cooked pasta separate in the fridge to avoid it becoming overly soft.

Freezing

This Slow Cooker Braised Beef Short Rib Ragu with Pappardelle Recipe freezes beautifully. Portion the shredded ragu sauce into freezer-safe containers or bags, leaving out the pasta until you’re ready to eat. Frozen ragu lasts up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.

Reheating

To reheat, warm the ragu slowly over low heat, adding a splash of water or broth if it seems too thick. Reheat the pasta separately by briefly dunking it in boiling water or microwaving with a damp paper towel. Toss them together right before serving to restore that fresh-from-the-pot shine and flavor.

FAQs

Can I use other cuts of beef instead of short ribs?

Absolutely! While short ribs provide exceptional flavor and tenderness, you can substitute beef chuck roast or brisket if needed. Just make sure to adjust cooking times accordingly to achieve that melt-in-your-mouth texture.

What if I don’t have red wine on hand?

No worries! You can replace the red wine with an equal amount of beef broth or grape juice mixed with a splash of balsamic vinegar to add acidity and depth. The flavor will be slightly different but still delicious.

Can I make this recipe on the stovetop instead of a slow cooker?

Yes! You can use a heavy pot or Dutch oven and simmer the ragu gently on the stovetop for about 3 hours, or until the meat is tender. Just be sure to stir occasionally and keep the heat low to avoid drying out the sauce.

What pasta can I substitute for pappardelle?

Pappardelle’s wide ribbons are perfect for holding the chunky ragu, but you can use casarecce, bucatini, or even gnocchi as delightful alternatives. The key is to select a pasta shape that clings well to thick sauces.

Can I prepare the ragu in advance and assemble the pasta later?

Definitely! The ragu tastes even better the next day after resting. Just reheat the sauce gently, then toss with freshly cooked pasta right before serving for the best texture and flavor.

Final Thoughts

I can’t recommend the Slow Cooker Braised Beef Short Rib Ragu with Pappardelle Recipe enough to anyone who loves rich, comforting, and utterly delicious meals. This recipe takes your dinner game to a whole new level with its tender meat, soulful sauce, and luscious pasta. It’s perfect for family dinners, special occasions, or any time you want to treat yourself to something truly memorable. Give it a try—you’ll be making it again and again, just like me!

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