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To make a rich short rib ragu with pappardelle, you need these key ingredients: - 2 pounds bone-in short ribs - 1 tablespoon olive oil - 1 onion, finely chopped - 2 carrots, diced - 2 celery stalks, diced - 4 garlic cloves, minced - 1 can (28 oz) crushed tomatoes - 2 cups beef broth (low sodium) - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 bay leaf - Salt and pepper to taste - 12 ounces pappardelle pasta - Fresh basil leaves for garnish - Grated Parmesan cheese for serving Each ingredient plays a role in creating deep flavors. The bone-in short ribs provide a rich, meaty base. Onions, carrots, and celery form a mirepoix that adds sweetness and depth. Garlic brings an aromatic kick, while crushed tomatoes and beef broth create a hearty sauce. The oregano, thyme, and bay leaf introduce herbal notes that elevate the dish. Finally, pappardelle pasta, fresh basil, and Parmesan bring everything together for a beautiful plate. Start by searing the short ribs. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the short ribs with salt and pepper. Sear each side for about 3-4 minutes until they turn a nice brown. This step adds great flavor. Once done, transfer the short ribs to your slow cooker. Next, let’s sauté the veggies. In the same skillet, add 1 chopped onion, 2 diced carrots, and 2 diced celery stalks. Cook these for about 5-7 minutes until they soften. Then, add 4 minced garlic cloves and stir for 1 more minute. The garlic will make your kitchen smell amazing. Now, it’s time to combine everything. Add the sautéed vegetables to the slow cooker. Next, pour in 1 can of crushed tomatoes, 2 cups of beef broth, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and 1 bay leaf. Stir well to coat the ribs in the sauce. Cover your slow cooker and set it to cook. You can choose low for 8 hours or high for 4 hours. The meat should be tender and easily fall off the bone when it's done. Make sure to keep it covered while cooking to trap the heat and flavor. Once your short ribs are tender, carefully remove them from the slow cooker. Use two forks to shred the meat. Discard the bones and any fatty bits. Incorporate the shredded meat back into the sauce. This step makes the dish rich and hearty. About 15 minutes before serving, cook the pappardelle. Follow the package instructions for timing. Once cooked, drain it and toss the pasta with a bit of olive oil. This will help prevent sticking and keep the pasta nice. To serve, plate the pappardelle and top it generously with the short rib ragu. For a lovely touch, garnish with fresh basil leaves and sprinkle some grated Parmesan cheese on top. This adds flavor and makes your dish look beautiful. When picking short ribs, look for meat with good marbling. Marbling keeps the meat juicy and tender. Choose pieces that are bright red and firm. If short ribs are not available, you can use chuck roast or beef shanks. These cuts also give rich, deep flavors. To make your ragu even tastier, consider adding spices. A pinch of red pepper flakes adds heat. Fresh herbs like rosemary or parsley can boost the flavor as well. For a wine pairing, choose a bold red like Cabernet Sauvignon. The wine's richness matches well with the ragu's deep taste. Using low or high settings affects texture. Cooking on low for 8 hours makes the meat very tender. The high setting cooks it in about 4 hours but may not be as soft. Always ensure your slow cooker reaches a safe temperature of 165°F. This keeps your food safe and delicious. {{image_2}} You can choose many pasta types to pair with your ragu. Besides pappardelle, try tagliatelle, fettuccine, or even penne. These shapes hold the sauce well. If you want a gluten-free option, use rice pasta or chickpea pasta. Both cook well and let you enjoy this dish without gluten. To make a vegetarian version, replace the short ribs with mushrooms or lentils. Mushrooms add depth and a meaty texture. Lentils boost protein and are hearty. For sauce adaptation, use vegetable broth instead of beef broth. Add more herbs like rosemary or bay leaves to enhance the flavor. While basil and Parmesan are classic, you can add more garnishes for variety. Try fresh parsley or arugula for a peppery kick. To add heat, sprinkle red pepper flakes on top. A squeeze of lemon can add brightness and acidity, making the dish fresh and lively. To keep your short rib ragu fresh, follow these tips: - Refrigeration: Allow the ragu to cool down. Store it in an airtight container. It stays good in the fridge for up to 3 days. - Freezing: For long-term storage, freeze ragu and pasta separately. Use freezer-safe bags or containers. The ragu can last up to 3 months in the freezer. Just remember to label them with dates. When it’s time to enjoy your leftovers, reheating properly is key. Here’s how: - Stovetop Method: Place the ragu in a pot over low heat. Stir often to avoid sticking. Add a splash of beef broth if it looks dry. - Microwave Method: Use a microwave-safe bowl. Heat in short bursts, stirring in between. This helps keep the flavor and texture. For the pappardelle, be careful. Overcooked pasta can become mushy. Heat it quickly in boiling water for a minute. Drain and then mix with the ragu again. Enjoy the flavors! You can store the short rib ragu for up to four days in the fridge. Use an airtight container to keep it fresh. If you want to keep it longer, freeze it for up to three months. Be sure to thaw it in the fridge before reheating. Yes, you can make this ragu ahead of time. Just let it cool before storing it. Reheat it on the stove over low heat. You can also use a microwave, but stir often to avoid hot spots. If you cannot find pappardelle, use fettuccine or tagliatelle instead. Both will hold the sauce well. You can also try gluten-free pasta like brown rice or chickpea pasta for a different twist. Yes, you can make this ragu in an Instant Pot. Sear the short ribs using the sauté function. Then, add the other ingredients and seal the lid. Cook on high pressure for about 45 minutes. Release the pressure naturally for best results. This recipe is not spicy. If you want some heat, add red pepper flakes to taste. You can also use a spicy Italian sausage instead of short ribs for a kick. Adjust the amount based on your heat preference. This blog post offers a clear guide on making delicious short rib ragu. You learned about the key ingredients, step-by-step cooking instructions, and helpful tips. The recipe is flexible, allowing for different pasta choices and even vegetarian versions. Remember, the slow cooker makes this dish easy and flavorful. Enjoy your hearty ragu, share it with friends, and taste the results. Happy cooking!

Short Rib Ragu with Pappardelle (Slow Cooker)

Indulge in a hearty Slow Cooker Short Rib Ragu with Pappardelle that’s perfect for cozy nights! This mouthwatering dish combines tender short ribs, aromatic veggies, and rich flavors cooked to perfection in your slow cooker. Ideal for family dinners or entertaining. Click to explore the full recipe and impress everyone at your table! #SlowCookerRecipes #PastaLovers #ComfortFood #BeefRagu
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Ingredients
  

2 pounds bone-in short ribs

1 tablespoon olive oil

1 onion, finely chopped

2 carrots, diced

2 celery stalks, diced

4 garlic cloves, minced

1 can (28 oz) crushed tomatoes

2 cups beef broth (low sodium)

1 teaspoon dried oregano

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

12 ounces pappardelle pasta

Fresh basil leaves for garnish

Grated Parmesan cheese for serving

Instructions
 

Sear the Short Ribs: In a large skillet, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Transfer the ribs to the slow cooker.

    Sauté the Vegetables: In the same skillet, add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for an additional minute until fragrant.

      Combine Ingredients in the Slow Cooker: Add the sautéed vegetables to the slow cooker along with crushed tomatoes, beef broth, dried oregano, dried thyme, and the bay leaf. Stir everything together to ensure the ribs are well coated with the sauce.

        Cook in the Slow Cooker: Cover and cook on low for 8 hours or on high for 4 hours, until the short ribs are tender and fall off the bone.

          Shred the Meat: Once cooked, carefully remove the short ribs from the slow cooker. Shred the meat with two forks, discarding the bones and fatty pieces. Return the shredded meat to the sauce and mix well.

            Cook the Pappardelle: About 15 minutes before serving, cook the pappardelle according to package instructions. Drain and toss with a bit of olive oil to prevent sticking.

              Serve: Plate the pappardelle, and top generously with the short rib ragu. Garnish with fresh basil leaves and sprinkle with grated Parmesan cheese.

                Prep Time: 20 minutes | Total Time: 8 hours 20 minutes | Servings: 6