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Slow Cooked Short Rib Ragu with Pappardelle

A bowl of slow cooked short rib ragu with pappardelle pasta, topped with grated cheese and fresh herbs.
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This Slow Cooked Short Rib Ragu with Pappardelle is a rich, hearty Italian-style dish made in the slow cooker for maximum flavor and minimal effort—perfect for romantic dinners or cozy gatherings.

Ingredients

Scale
  • 2 lbs. bone-in short ribs
  • Salt and pepper to taste
  • 1/2 cup finely diced carrot
  • 1/2 cup finely diced celery
  • 1/2 cup finely diced yellow onion
  • 1/4 lb. pancetta, cut into small cubes
  • 1/4 tsp. crushed red pepper (or 1/2 tsp. for more heat)
  • 2 cloves garlic, finely chopped
  • 1 tbsp. flour
  • 1/4 cup red wine (Cabernet preferred)
  • 1/2 cup beef broth
  • 1 tsp. anchovy paste
  • 28 oz. can whole peeled tomatoes (San Marzano preferred)
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried oregano
  • 1 bay leaf
  • 2 tbsp. freshly chopped parsley
  • 2 tbsp. freshly chopped basil
  • 12 oz. pappardelle pasta
  • Parmigiano Reggiano, freshly grated (for serving)
  • Chopped parsley (for garnish)

Instructions

  1. Season short ribs with salt and pepper on all sides.
  2. In a large pot, heat olive oil over medium-high and brown short ribs on all sides (2 minutes per side). Transfer to slow cooker.
  3. In the same pot, cook pancetta for 3 minutes, then add carrot, celery, onion, red pepper, and garlic. Sauté until softened (5–7 minutes).
  4. Add anchovy paste and cook 1 more minute. Stir in flour to coat vegetables.
  5. Deglaze with wine and beef broth, scraping the bottom. Add tomatoes and crush lightly with a spoon.
  6. Add thyme, oregano, bay leaf, basil, and parsley. Taste and adjust seasoning.
  7. Pour mixture over short ribs in slow cooker. Cover and cook on low for 6–8 hours.
  8. Remove short ribs, discard bones and fat, shred meat with forks, and return to sauce.
  9. Boil pappardelle pasta according to package instructions. Drain, reserving 1/2 cup pasta water.
  10. Toss pasta with ragu and a splash of pasta water. Serve with Parmigiano Reggiano and fresh parsley.

Notes

  • The ragu tastes even better the next day.
  • Use boneless short ribs if needed, but reduce weight slightly.
  • Substitute wine with beef broth and a splash of balsamic vinegar if desired.
  • The ragu freezes well for up to 3 months.
  • For a spicier version, increase crushed red pepper to 1/2 tsp.

Nutrition

Find it online: https://recipeeasily.com/slow-cooked-short-rib-ragu-pappardelle/