If you’re craving something rich, comforting, and utterly soul-satisfying, look no further than this Slow Cooker Braised Short Rib Ragu with Pasta Recipe. Tender, melt-in-your-mouth short ribs slowly braised to perfection in a robust tomato and red wine sauce, paired beautifully with your favorite pasta – it’s a dish that turns any night into a special occasion. The deep layers of flavor develop over hours, giving you a hearty ragu that tastes like it took a whole day in the kitchen, but with the ease of slow cooker magic!
Ingredients You’ll Need
Every ingredient in this Slow Cooker Braised Short Rib Ragu with Pasta Recipe plays a crucial role, from building savory depth to adding color and texture. The list is simple yet essential, designed to deliver authentic Italian-inspired comfort on your plate.
- 2 pounds beef short ribs: The star of the dish, providing rich flavor and tender meat after slow cooking.
- 2 tablespoons olive oil: For searing the short ribs and adding a fruity, smooth base to sauté vegetables.
- 1 medium onion, diced: Brings sweetness and an aromatic foundation to the ragu sauce.
- 2 carrots, diced: Adds natural sweetness and texture, balancing the acidity of the tomatoes.
- 2 celery stalks, diced: Offers a subtle bitterness and earthy depth, classic in Italian ragus.
- 4 cloves garlic, minced: Infuses the sauce with its unmistakable pungent warmth.
- 1 tablespoon tomato paste: Concentrates tomato flavor and thickens the sauce beautifully.
- 1 cup red wine (Chianti or Merlot): Enhances depth and complexity with fruity and tannic notes.
- 1 can (14 ounces) crushed tomatoes: The hearty base of the sauce, creating rich tomato flavor and vibrant color.
- 2 cups beef broth: Adds savory richness and moisture to keep the meat tender and the sauce luscious.
- 2 teaspoons dried oregano: Brings herbal fragrance and pairs perfectly with tomato and beef.
- 1 bay leaf: A subtle layer of earthy and floral flavor that rounds out the sauce.
- Salt and pepper, to taste: Essential for seasoning and balancing all the flavors.
- Fresh basil, for garnish: Adds a pop of fresh herbal brightness on top.
- Grated Parmesan cheese, for serving: To sprinkle over and add savory umami finish.
- Your choice of pasta (tagliatelle, pappardelle, or fettuccine): Wide noodles that cling to the rich ragu sauce perfectly.
How to Make Slow Cooker Braised Short Rib Ragu with Pasta Recipe
Step 1: Brown and Season the Short Ribs
Start by seasoning your beef short ribs generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until they develop a beautiful, deep brown crust. This step is important because it locks in flavor and builds the savory foundation for the ragu.
Step 2: Sauté the Vegetables
After taking the short ribs out, add diced onions, carrots, and celery to the same pot. Let them cook gently until they soften and start to release their natural sweetness. Then add minced garlic and cook for just a minute more to avoid bitterness. These vegetables build the aromatic base that makes the ragu so inviting.
Step 3: Add Tomato Paste and Wine
Stir in the tomato paste and allow it to cook for a couple of minutes, which concentrates its flavor and takes away any rawness. Pour in the red wine next, scraping the bottom of the pot to lift all those flavorful browned bits from searing the meat. Simmer until the wine reduces by half, intensifying the sauce’s complexity.
Step 4: Combine Tomatoes, Broth, and Herbs
Now add crushed tomatoes, beef broth, dried oregano, and the bay leaf. Mix everything together to combine the rich ingredients. These liquids will create the luscious sauce that envelops the short ribs during the long braise.
Step 5: Braise the Short Ribs
Nestle the browned short ribs back into the pot so they’re mostly submerged in the sauce. Cover the pot with its lid and transfer it to a 325°F oven. Let it braise gently for 2 to 3 hours until the meat is fall-apart tender and infused with rich tomato and wine flavors.
Step 6: Shred the Meat and Finalize the Sauce
Once the ribs are tender, carefully remove them from the pot and shred the meat with two forks, discarding bones and excess fat. Return the shredded meat to the pot and stir well. Don’t forget to remove the bay leaf—it has done its job!
Step 7: Cook the Pasta
While the ragu finishes, boil your chosen pasta in salted water until al dente. Wide, ribbon-style pastas like pappardelle or tagliatelle catch the thick ragu sauce perfectly. Drain the pasta and get ready to toss it together with your meaty sauce.
Step 8: Combine and Serve
Toss the cooked pasta with the shredded short rib ragu generously, making sure every bite is coated in that rich, savory sauce. Now your Slow Cooker Braised Short Rib Ragu with Pasta Recipe is ready to be enjoyed!
How to Serve Slow Cooker Braised Short Rib Ragu with Pasta Recipe
Garnishes
Freshly torn basil leaves and a generous grating of Parmesan cheese make perfect garnishes for this ragu. They add a fresh herbal lift and a salty umami punch that balances the richness of the beef elegantly.
Side Dishes
Serve your pasta alongside a crisp green salad tossed with a zesty vinaigrette or some garlicky sautéed greens like spinach or broccoli rabe. A side of crusty bread is also fantastic for soaking up every last drop of that luscious sauce.
Creative Ways to Present
If you want to impress, try serving the ragu atop baked polenta squares or creamy mashed potatoes for a cozy twist. Alternatively, layering the ragu in small ramekins topped with mozzarella and baked as individual pasta bakes turns it into an elegant crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Your Slow Cooker Braised Short Rib Ragu with Pasta Recipe keeps beautifully in the fridge for up to 3 days. Store the sauce and pasta separately in airtight containers to preserve textures and flavor.
Freezing
The ragu freezes wonderfully for up to 3 months. Freeze it without pasta, placing the sauce in freezer-safe containers or heavy-duty bags. When ready to use, thaw in the fridge overnight.
Reheating
Reheat the ragu gently in a saucepan over low heat, adding a splash of broth or water if it seems thick. The pasta can be warmed on the stovetop or in the microwave, mixing a little olive oil to prevent sticking.
FAQs
Can I use a slow cooker instead of the oven?
Absolutely! Brown the ribs and sauté the veggies on the stovetop first, then transfer everything to your slow cooker. Cook on low for 6-8 hours until the meat is tender and the flavors meld perfectly.
What pasta works best with this ragu?
Wide, flat noodles like pappardelle, tagliatelle, or fettuccine are ideal as they hold onto the thick sauce well. However, feel free to use your favorite pasta shape – even rigatoni or penne can work great.
Can I substitute short ribs with another cut of beef?
Chuck roast or brisket work well too because they’re tough cuts that become tender when slow braised. Just adjust cooking times accordingly to ensure the meat is fork-tender.
Is this recipe suitable for making in advance for a dinner party?
Yes! The flavors actually deepen if made a day ahead, making it a perfect make-ahead meal. Reheat gently before serving and toss freshly cooked pasta with the sauce.
How thick should the ragu sauce be?
The sauce should be thick enough to coat the back of a spoon and cling to the pasta without running. If it’s too thin, simmer it uncovered on the stove to reduce before combining with the pasta.
Final Thoughts
This Slow Cooker Braised Short Rib Ragu with Pasta Recipe is a true labor of love made effortless by slow cooking. With every bite, you’ll savor tender beef, rich tomato, and wine-infused sauce that feels so indulgent and homey. Trust me, once you try this dish, it will quickly become your go-to comfort meal. So gather your ingredients, fire up the slow cooker, and prepare to wow everyone at your table with this unforgettable ragu!
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Slow Cooker Braised Short Rib Ragu with Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Slowly Braised Short Rib Ragu is an incredibly rich and hearty Italian-inspired dish featuring tender, fork-falling beef short ribs simmered in a savory tomato and red wine sauce. Perfect when served over fresh pasta like pappardelle or tagliatelle, this comforting ragu combines deep flavors developed through slow braising and balanced with aromatic vegetables and herbs.
Ingredients
Meat
- 2 pounds beef short ribs
Vegetables & Aromatics
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Liquids & Sauces
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 cup red wine (such as Chianti or Merlot)
- 1 can (14 ounces) crushed tomatoes
- 2 cups beef broth
Herbs & Spices
- 2 teaspoons dried oregano
- 1 bay leaf
- Salt and pepper, to taste
To Serve
- Fresh basil, for garnish
- Grated Parmesan cheese, for serving
- Your choice of pasta (such as tagliatelle, pappardelle, or fettuccine)
Instructions
- Preheat Oven. Set your oven to 325°F (160°C) to prepare for slow braising the short ribs perfectly tender.
- Sear the Short Ribs. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Season the beef short ribs generously with salt and pepper. Sear them in the pot on all sides until deeply browned, about 3-4 minutes per side. Remove the ribs and set aside.
- Sauté the Vegetables. In the same pot, add diced onion, carrots, and celery. Cook the vegetables until softened and fragrant, approximately 5-7 minutes. Add minced garlic and cook an additional minute to bring out its flavor.
- Add Tomato Paste. Stir in the tomato paste and cook for 2 minutes, stirring constantly to deepen its flavor and caramelize slightly.
- Deglaze with Red Wine. Pour in the cup of red wine, scraping the bottom of the pot to loosen any browned bits. Bring to a simmer and allow the wine to reduce by half, which will take about 5-7 minutes and concentrates its flavor.
- Add Tomatoes, Broth, and Herbs. Stir in the crushed tomatoes, beef broth, dried oregano, and add the bay leaf. Mix everything to combine well.
- Braise the Short Ribs. Nestle the seared short ribs back into the pot, making sure they are mostly submerged in the sauce. Cover with a lid and place the pot in the preheated oven. Allow to braise for 2 to 3 hours, or until the meat is fork-tender and falling off the bone.
- Shred the Meat. Remove the short ribs from the pot and shred the meat with two forks. Discard the bay leaf. Return the shredded beef to the sauce and stir to combine thoroughly.
- Cook the Pasta. In a separate pot, boil water and cook your choice of pasta (tagliatelle, pappardelle, or fettuccine) according to package instructions until al dente. Drain the pasta and set aside.
- Toss Pasta with Ragu. Combine the cooked pasta with the shredded short rib ragu, tossing well to ensure every strand of pasta is coated in the rich sauce.
- Serve. Plate the pasta and ragu, garnish with fresh basil leaves and a generous sprinkle of grated Parmesan cheese. Serve immediately for a comforting and flavorful meal.
Notes
- For best results, use high-quality beef short ribs with good marbling to ensure tender and flavorful meat.
- Slow braising at a low temperature develops richer flavors and tenderizes the meat perfectly.
- If you prefer a thicker sauce, simmer the sauce uncovered on the stovetop after braising to reduce to your desired consistency.
- Red wine is essential for depth of flavor; use dry and full-bodied varieties like Chianti or Merlot.
- This dish pairs beautifully with wide, flat pasta noodles that can hold the chunky sauce well.
