{"id":728648,"date":"2018-07-11T10:31:08","date_gmt":"2001-01-01T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/crockpot-short-rib-ragu-over-pappardelle\/"},"modified":"2024-01-16T15:50:32","modified_gmt":"2024-01-16T21:50:32","slug":"slow-cooker-short-rib-ragu-over-pappardelle","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-short-rib-ragu-over-pappardelle\/","title":{"rendered":"Short Rib Ragu"},"content":{"rendered":"<p>This short rib ragu is the perfect recipe for your next date night or special occasion. It\u2019s simple to prepare yet tastes deep, rich and complex, thanks to the <a href=\"https:\/\/www.tasteofhome.com\/article\/the-best-slow-cooker\/\" data-name=\"www.tasteofhome.com\/article\/the-best-slow-cooker\/\" data-module=\"content engagement\" data-position=\"embedded links\">slow cooker<\/a>. The bold, hearty dish features tender chunks of short ribs swimming in a rich tomato-wine sauce. It will fill the house with an incredible aroma as it cooks! Short rib ragu is traditionally served over pappardelle pasta, but it tastes equally delicious over gnocchi, polenta or mashed potatoes.<\/p>\n<p>The slow cooker is a fantastic hands-off cooking method for making all sorts of <a href=\"https:\/\/www.tasteofhome.com\/collection\/our-favorite-slow-cooker-beef-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/our-favorite-slow-cooker-beef-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">slow-cooker beef recipes<\/a>. The low-and-slow cooking method excels at transforming tough cuts of meat (like short ribs) into fall-apart, tender bites. We don\u2019t recommend putting <a href=\"https:\/\/www.tasteofhome.com\/article\/frozen-meat-in-crockpot\/\" data-name=\"www.tasteofhome.com\/article\/frozen-meat-in-crockpot\/\" data-module=\"content engagement\" data-position=\"embedded links\">frozen meat in a slow cooker<\/a>, though, so make sure you start with thawed short ribs.<\/p>\n<h2>What is ragu?<\/h2>\n<p>Ragu is a rich Italian meat sauce that\u2019s usually served over pasta. Ragu comes in many forms, and you may have heard about one popular version from Italy&#8217;s Bologna region: <a href=\"https:\/\/www.tasteofhome.com\/recipes\/hearty-ragu-bolognese\/\" data-name=\"www.tasteofhome.com\/recipes\/hearty-ragu-bolognese\/\" data-module=\"content engagement\" data-position=\"embedded links\">ragu Bolognese<\/a>. Ragu sauces are made by simmering meat (typically beef, pork or game) in a flavorful braising liquid (often tomato or wine-based) over low heat until nice and tender.<\/p>\n<h2>Short Rib Ragu Ingredients<\/h2>\n<ul>\n<li><strong>Boneless beef short ribs<\/strong>: Short ribs come from a section of beef known as the plate rib. It can be a <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-tough-meat-tender\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-tough-meat-tender\/\" data-module=\"content engagement\" data-position=\"embedded links\">tough meat<\/a> if not cooked properly because it contains a lot of collagen-rich connective tissue. It takes a long time for connective tissue to break down, so it must be cooked over low heat, typically for hours. Over time, the meat becomes tender and releases gelatin, enriching the ragu with incredible body.<\/li>\n<li><strong>Mushrooms<\/strong>: Mushrooms add an <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-umami-plus-why-you-should-definitely-have-it-on-your-plate\/\" data-name=\"www.tasteofhome.com\/article\/what-is-umami-plus-why-you-should-definitely-have-it-on-your-plate\/\" data-module=\"content engagement\" data-position=\"embedded links\">umami<\/a> boost to this rich sauce. They become super soft and tender over the long braise. You can use white button mushrooms or cremini mushrooms, which taste a little more complex.<\/li>\n<li><strong>Carrots<\/strong>: Carrots bring sweetness to the dish to balance the acidity of the tomatoes. Some carrots are sweeter than others, so you can adjust the sweetness at the end with a pinch of sugar if it\u2019s too acidic (or a dash of vinegar if it\u2019s too sweet).<\/li>\n<li><strong>Tomato paste<\/strong>: A whole 12-ounce can of tomato paste may sound like a lot, but it isn\u2019t a typo! <a href=\"https:\/\/www.tasteofhome.com\/article\/tomato-paste-technique\/\" data-name=\"www.tasteofhome.com\/article\/tomato-paste-technique\/\" data-module=\"content engagement\" data-position=\"embedded links\">Tomato paste<\/a> has been cooked until almost all the water evaporates, so it&#8217;s very concentrated. Combined with a can of undrained diced tomatoes, it\u2019s responsible for the sauce\u2019s rich tomato flavor.<\/li>\n<li><strong>Red wine<\/strong>: Red wine deepens the tomato flavor in this rich ragu. If you don&#8217;t have wine on hand, feel free to substitute white wine or beef broth.<\/li>\n<li><strong>Crushed red pepper flakes<\/strong>: This fiery spice adds a touch of heat to the sauce. You can adjust the quantity based on your spice tolerance.<\/li>\n<li><strong>Pappardelle<\/strong>: Pappardelle are wide, flat noodles, and they\u2019re perfect for hearty sauces. Fettuccine or tagliatelle work well, too.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Brown the beef short ribs<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1944997 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Slow-Cooker-Short-Rib-Ragu_THVS23_218391_MR_10_24_23_SlowCookerShortRibRagu_1.jpg?fit=700%2C467\" alt=\"Raw beef cooking in skillet\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a large skillet, heat the oil over medium-high heat. Brown the short ribs in batches, transferring the browned pieces to a 5- or 6-quart slow cooker as they finish.<\/p>\n<p><em>Editor\u2019s Tip<\/em>: Giving the meat plenty of space is important. Otherwise, you can overcrowd the pan, and the meat will steam instead of caramelize. That would rob you of that gorgeous golden-brown color!<\/p>\n<h3>Step 2: Add the vegetables to the slow cooker<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1945148 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/07\/Slow-Cooker-Short-Rib-Ragu_THVS23_218391_MR_10_24_23_SlowCookerShortRibRagu_3.gif?fit=700%2C1024\" alt=\"Beef pieces and vegetables in a slow cooker\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Add the mushrooms, onion, carrots and bay leaves to the slow cooker.<\/p>\n<h3>Step 3: Make the sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1945201 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/07\/Slow-Cooker-Short-Rib-Ragu_THVS23_218391_MR_10_24_23_SlowCookerShortRibRagu_4.gif?fit=700%2C1024\" alt=\"Tomato paste and other ingredients in a Skillet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In the same skillet, add the tomato paste, wine, garlic, Italian seasoning, crushed red pepper flakes, salt and pepper. Cook, stirring, over medium heat until fragrant and slightly darkened, two to four minutes. Add the diced tomatoes, and stir until blended.<\/p>\n<p><em>Editor\u2019s Tip<\/em>: You could mix these ingredients together in a bowl, but briefly cooking them enhances their flavors. It also deglazes the skillet, incorporating the <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-fond\/\" data-name=\"www.tasteofhome.com\/article\/what-is-fond\/\" data-module=\"content engagement\" data-position=\"embedded links\">fond<\/a> (read: pan drippings) into the sauce.<\/p>\n<h3>Step 4: Slow-cook the beef<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1945209 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/07\/Slow-Cooker-Short-Rib-Ragu_THVS23_218391_MR_10_24_23_SlowCookerShortRibRagu_6.gif?fit=700%2C1024\" alt=\"Sauce and beef is cooked in a slow cooker\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Transfer the sauce to the slow cooker. Cover and cook on low until the beef is tender, seven to nine hours. Discard the bay leaves.<\/p>\n<p><em>Editor\u2019s Tip<\/em>: The beef should cook up nice and tender, but in case it doesn&#8217;t, here\u2019s how to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-fix-tough-meat-in-slow-cooker\/\" data-name=\"www.tasteofhome.com\/article\/how-to-fix-tough-meat-in-slow-cooker\/\" data-module=\"content engagement\" data-position=\"embedded links\">fix tough meat in the slow cooker<\/a>.<\/p>\n<h3>Step 5: Serve with pasta<\/h3>\n<p>Cook the pappardelle pasta according to the package directions for al dente. Spoon the ragu over the pasta. If desired, serve with Parmesan cheese.<\/p>\n<p><em>Editor\u2019s Tip<\/em>: If the sauce is too thick, adjust the consistency with a splash of beef broth. Or swirl in a little milk or heavy cream to give it a creamy, velvety texture.<\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Add a Parmesan rind<\/strong>: We save our <a href=\"https:\/\/www.tasteofhome.com\/article\/what-to-do-with-parmesan-rind\/\" data-name=\"www.tasteofhome.com\/article\/what-to-do-with-parmesan-rind\/\" data-module=\"content engagement\" data-position=\"embedded links\">Parmesan rinds<\/a> and add them to soups, stews and sauces. The rind adds another element of richness to this incredible ragu.<\/li>\n<li><strong>Include herbs<\/strong>: Add thyme or rosemary to the sauce as it slow-cooks, or finish the dish with a sprinkle of chopped fresh parsley or oregano.<\/li>\n<li><strong>Balance with sweetness<\/strong>: Tomatoes are naturally acidic. You can balance the sauce as needed with a touch of sugar or honey. Sweetness comes in many forms, so you could also use heavy cream, butter or caramelized onions for a similar effect.<\/li>\n<li><strong>Top it with burrata<\/strong>: Add richness to richness by topping each plate with a small ball of <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-burrata-and-how-is-it-made\/\" data-name=\"www.tasteofhome.com\/article\/what-is-burrata-and-how-is-it-made\/\" data-module=\"content engagement\" data-position=\"embedded links\">burrata<\/a> cheese. This creamy cheese is also a great way to tame the heat if it&#8217;s too spicy, and it can also work to balance the acidity.<\/li>\n<li><strong>Use a pressure cooker<\/strong>: Running short on time? Learn <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-convert-slow-cooker-recipes-for-instant-pot\/\" data-name=\"www.tasteofhome.com\/article\/how-to-convert-slow-cooker-recipes-for-instant-pot\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to convert a slow cooker for the Instant Pot<\/a>.<\/li>\n<\/ul>\n<h2>How to Store Short Rib Ragu<\/h2>\n<p>It\u2019s best to store short ragu separately from the pasta. Let the ragu cool completely, then store it in an airtight container in the refrigerator for up to four days. Reheat the ragu on the stovetop over medium heat until it reaches 165\u00b0, adding a splash of water or broth as needed to adjust the consistency.<\/p>\n<p>For more extended storage, freeze the sauce in freezer-safe containers for up to six months. Let the ragu thaw in the refrigerator overnight before reheating.<\/p>\n<h2>Can you make short rib ragu ahead of time?<\/h2>\n<p>Yes, short rib ragu can be made up to four days in advance. In fact, the sauce may taste better the next day, as time gives the flavors a chance to better meld together.<\/p>\n<h2>Short Rib Ragu Tips<\/h2>\n<h3>What is the best cut of meat for a ragu?<\/h3>\n<p>Beef short ribs are very flavorful, but you can make ragu with several other types of meat. Numerous kinds of ragu use pork, duck, lamb and even poultry. You could use boneless country-style pork ribs, or stick to beef and use cuts such as <a href=\"https:\/\/www.tasteofhome.com\/collection\/all-star-beef-brisket-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/all-star-beef-brisket-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">brisket<\/a> or chuck roast.<\/p>\n<p>You could also make this recipe with bone-in beef short ribs, although the bone-in cuts are better suited for beef entrees like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/contest-winning-braised-short-ribs\/\" data-name=\"www.tasteofhome.com\/recipes\/contest-winning-braised-short-ribs\/\" data-module=\"content engagement\" data-position=\"embedded links\">braised short ribs<\/a>. Flanken-cut (cut across the ribs, so there are multiple small ribs per piece) short ribs are typically used for Korean barbecue. English-cut (cut lengthwise, so there is one long rib bone per piece) short ribs are meatier, so we like them for recipes like saucy <a href=\"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-short-ribs\/\" data-name=\"www.tasteofhome.com\/recipes\/slow-cooker-short-ribs\/\" data-module=\"content engagement\" data-position=\"embedded links\">slow-cooker short ribs<\/a>.<\/p>\n<h3>What else can you serve with short rib ragu?<\/h3>\n<p>We serve this short rib ragu over pappardelle pasta, but several side dishes pair well with this rich, delicious sauce. You can use other types of pasta (even <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-zucchini-noodles-with-or-without-a-spiralizer\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-zucchini-noodles-with-or-without-a-spiralizer\/\" data-module=\"content engagement\" data-position=\"embedded links\">zucchini noodles<\/a>), or opt for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/creamy-polenta\/\" data-name=\"www.tasteofhome.com\/recipes\/creamy-polenta\/\" data-module=\"content engagement\" data-position=\"embedded links\">creamy polenta<\/a>, gnocchi, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/spaetzle-dumplings\/\" data-name=\"www.tasteofhome.com\/recipes\/spaetzle-dumplings\/\" data-module=\"content engagement\" data-position=\"embedded links\">spaetzle dumplings<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-mashed-potatoes-just-like-moms\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-mashed-potatoes-just-like-moms\/\" data-module=\"content engagement\" data-position=\"embedded links\">mashed potatoes<\/a>.<\/p>\n<h3>Do you have to brown the short ribs when making ragu?<\/h3>\n<p>We strongly recommend browning the short ribs when making short rib ragu. The process of browning achieves something called the Maillard reaction, where the proteins and sugars in food caramelize, creating hundreds of flavor compounds in your food. Additionally, browning the meat before using it will add a depth of color to the finished ragu.<\/p>\n<h3>What kind of red wine should you use to make short rib ragu?<\/h3>\n<p>For making short rib ragu, we recommend a dry red wine like cabernet sauvignon, merlot or a red blend. Worried about wasting the unused wine? <a href=\"https:\/\/www.tasteofhome.com\/article\/best-boxed-wines\/\" data-name=\"www.tasteofhome.com\/article\/best-boxed-wines\/\" data-module=\"content engagement\" data-position=\"embedded links\">Boxed wine<\/a> is a fantastic option. You can pour just what you need, and the rest will stay sealed and fresh in your pantry for next time.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This rich, hearty short rib ragu is made in the slow cooker. The tomato-wine sauce is decadent, and the short ribs are so tender you can cut them with a fork.<\/p>\n","protected":false},"author":7954,"featured_media":728653,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,307308,304328,305271,304292,305487,304338,305334,304515,303966,304368,303887,306848,305353,304268,307307,307514,306297,306327,304558,324623,304078,303883,304353],"categories-v2":[308623,310347,308988,308319,308984,308481,309216,308305,310796,308992,309337,308880,308495,308745,308478,309603,309362,259483,310342,310497,312156,312187,308910,309177,308698,309004,308476,309005],"coauthors":[50034],"recommended_recipes":[{"post_title":"Slow-Cooker Short Ribs","post_link":"\/recipes\/slow-cooker-short-ribs\/","post_image":"\/wp-content\/uploads\/2018\/01\/Slow-Cooker-Short-Ribs_EXPS_FT23_74925_ST_1207_1.jpg"},{"post_title":"Slow-Cooked Sirloin","post_link":"\/recipes\/slow-cooked-sirloin\/","post_image":"\/wp-content\/uploads\/2018\/01\/Slow-Cooked-Sirloin_EXPS_FT24_26566_EC_051024_1.jpg"},{"post_title":"Slow-Cooker Chicken Casserole","post_link":"\/recipes\/slow-cooker-chicken-casserole-recipe\/","post_image":"\/wp-content\/uploads\/2024\/02\/Slow-Cooker-Chicken-Casserole_EXPS_FT23_272072_ST_1_13_1.jpg"},{"post_title":"Slow-Cooker Spaghetti and Meatballs","post_link":"\/recipes\/slow-cooker-spaghetti-meatballs\/","post_image":"\/wp-content\/uploads\/2025\/04\/Slow-Cooker-Spaghetti-and-Meatballs_EXPS_HTC25_111778_MD_P2_03_26_1b.jpg"},{"post_title":"Slow-Cooker Beef Tenderloin","post_link":"\/recipes\/slow-cooker-beef-tenderloin\/","post_image":"\/wp-content\/uploads\/2025\/03\/Slow-Cooker-Beef-Tenderloin_EXPS_FT25_66237_EC_0227_1.jpg"},{"post_title":"Slow-Cooked Italian Chicken","post_link":"\/recipes\/slow-cooked-italian-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/Slow-Cooked-Italian-Chicken_EXPS_QEBZ20_21061_E01_30_3b.jpg"},{"post_title":"Slow-Cooked Swiss Steak","post_link":"\/recipes\/slow-cooked-swiss-steak\/","post_image":"\/wp-content\/uploads\/2018\/01\/EXPS_TOHD24_19607_JuliaHartbeck_4.jpg"},{"post_title":"Slow-Cooker Ground Beef Stroganoff","post_link":"\/recipes\/slow-cooker-ground-beef-stroganoff\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps149306_EDSC163648D01_08_8b.jpg"},{"post_title":"Slow-Cooker Lasagna","post_link":"\/recipes\/slow-cooker-lasagna\/","post_image":"\/wp-content\/uploads\/2018\/01\/Slow-Cooker-Lasagna_EXPS_FT23_11588_ST_1003_5.jpg"},{"post_title":"Slow-Cooker Chicken Stroganoff","post_link":"\/recipes\/slow-cooker-chicken-stroganoff\/","post_image":"\/wp-content\/uploads\/2024\/11\/Slow-Cooker-Chicken-Stroganoff_EXPS_TOHD24_132155_KristinaVanni_6.jpg"},{"post_title":"Slow-Cooker Char Siu Pork","post_link":"\/recipes\/slow-cooker-char-siu-pork\/","post_image":"\/wp-content\/uploads\/2025\/01\/Slow-Cooker-Char-Siu-Pork_EXPS_TOHD25_174275_JonathanMelendez_05.jpg"},{"post_title":"Slow-Cooker Sauerbraten","post_link":"\/recipes\/slow-cooker-sauerbraten\/","post_image":"\/wp-content\/uploads\/2018\/01\/Slow-Cooker-Sauerbraten_EXPS_CWON17_41050_B06_09_4b.jpg"},{"post_title":"Slow-Simmered Meat Ragu","post_link":"\/recipes\/slow-simmered-meat-ragu\/","post_image":"\/wp-content\/uploads\/2017\/09\/Slow-Simmered-Meat-Ragu_exps59435_SD142780C08_16_3bC_RMS.jpg"},{"post_title":"Slow-Cooker Steak Fajitas","post_link":"\/recipes\/slow-cooked-steak-fajitas\/","post_image":"\/wp-content\/uploads\/2024\/11\/EXPS_TOHD24_17541_LeticiaAlmeida_05.jpg"},{"post_title":"Slow Cooker Chicken Stew","post_link":"\/recipes\/slow-cooker-chicken-stew\/","post_image":"\/wp-content\/uploads\/2018\/05\/Slow-Cooker-Chicken-Stew_EXPS_SSBZ18_47812_B03_09_3b.jpg"},{"post_title":"Slow-Cooked Ropa Vieja","post_link":"\/recipes\/slow-cooked-ropa-vieja\/","post_image":"\/wp-content\/uploads\/2020\/05\/Slow-Cooked-Ropa-Vieja_EXPS_TOHESCODR20_239047_E02_11_4b.jpg"},{"post_title":"Slow Cooker Chicken Dinner","post_link":"\/recipes\/slow-cooker-chicken-dinner\/","post_image":"\/wp-content\/uploads\/2017\/09\/Slow-Cooker-Chicken-Dinner_exps14995_W101973175A04_15_4bC_RMS.jpg"},{"post_title":"Slow-Cooker Faux Prime Rib Roast","post_link":"\/recipes\/slow-cooker-faux-prime-rib-roast\/","post_image":"\/wp-content\/uploads\/2017\/09\/Slow-Cooker-Faux-Prime-Rib-Roast_EXPS_EDSC17_198494_D01_31_2b.jpg"},{"post_title":"Slow-Cooked Lasagna","post_link":"\/recipes\/slow-cooked-lasagna\/","post_image":"\/wp-content\/uploads\/2017\/09\/Slow-Cooked-Lasagna_exps45346_ESC1801517D31_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Crockpot-Short-Rib-Ragu-over-Pappardelle_EXPS_THSO18_218391_B04_20_8b.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-short-rib-ragu-over-pappardelle\/","name":"Short Rib Ragu","datePublished":"2018-07-11","dateModified":"2024-01-16","prepTime":"PT30M","cookTime":"PT07H00M","totalTime":"PT07H30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/0001\/01\/Crockpot-Short-Rib-Ragu-over-Pappardelle_EXPS_THSO18_218391_B04_20_8b.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"This rich, hearty short rib ragu is made in the slow cooker. The tomato-wine sauce is decadent, and the short ribs are so tender you can cut them with a fork.","recipeIngredient":["1 tablespoon olive oil","2 pounds boneless beef short ribs, cut into 2-inch pieces","8 ounces sliced mushrooms","1 small onion, chopped","2 small carrots, peeled and chopped","2 bay leaves","1 can (12 ounces) tomato paste","1\/2 cup dry red wine","3 garlic cloves, minced","1 tablespoon Italian seasoning","1 teaspoon crushed red pepper flakes","1\/2 teaspoon salt","1\/2 teaspoon pepper","1 can (28 ounces) diced tomatoes, undrained","1 pound pappardelle","Grated or shaved Parmesan cheese, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Brown the beef short ribs","text":"In a large skillet, heat the oil over medium-high heat. Brown the short ribs in batches, transferring the browned pieces to a 5- or 6-quart slow cooker as they finish. Editor\u2019s Tip: Giving the meat plenty of space is important. Otherwise, you can overcrowd the pan, and the meat will steam instead of caramelize. That would rob you of that gorgeous golden-brown color!","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Slow-Cooker-Short-Rib-Ragu_THVS23_218391_MR_10_24_23_SlowCookerShortRibRagu_1.jpg?fit=700,467"},{"@type":"HowToStep","name":"Add the vegetables to the slow cooker","text":"Add the mushrooms, onion, carrots and bay leaves to the slow cooker.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/07\/Slow-Cooker-Short-Rib-Ragu_THVS23_218391_MR_10_24_23_SlowCookerShortRibRagu_3.gif?fit=700,1024"},{"@type":"HowToStep","name":"Make the sauce","text":"In the same skillet, add the tomato paste, wine, garlic, Italian seasoning, crushed red pepper flakes, salt and pepper. Cook, stirring, over medium heat until fragrant and slightly darkened, two to four minutes. Add the diced tomatoes, and stir until blended. Editor\u2019s Tip: You could mix these ingredients together in a bowl, but briefly cooking them enhances their flavors. It also deglazes the skillet, incorporating the fond (read: pan drippings) into the sauce.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/07\/Slow-Cooker-Short-Rib-Ragu_THVS23_218391_MR_10_24_23_SlowCookerShortRibRagu_4.gif?fit=700,1024"},{"@type":"HowToStep","name":"Slow-cook the beef","text":"Transfer the sauce to the slow cooker. Cover and cook on low until the beef is tender, seven to nine hours. Discard the bay leaves. Editor\u2019s Tip: The beef should cook up nice and tender, but in case it doesn't, here\u2019s how to fix tough meat in the slow cooker.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/07\/Slow-Cooker-Short-Rib-Ragu_THVS23_218391_MR_10_24_23_SlowCookerShortRibRagu_6.gif?fit=700,1024"},{"@type":"HowToStep","name":"Serve with pasta","text":"Cook the pappardelle pasta according to the package directions for al dente. Spoon the ragu over the pasta. If desired, serve with Parmesan cheese. Editor\u2019s Tip: If the sauce is too thick, adjust the consistency with a splash of beef broth. Or swirl in a little milk or heavy cream to give it a creamy, velvety texture."}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Lindsay D. Mattison"}],"nutrition":{"@type":"NutritionInformation","calories":" 302 calories","fatContent":"8g fat (3g saturated fat)","cholesterolContent":"31mg cholesterol","sodiumContent":"328mg sodium","carbohydrateContent":"39g carbohydrate (7g sugars","fiberContent":"4g fiber)","proteinContent":"18g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3.857143,"reviewCount":14,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","video":{"@type":"VideoObject","name":"Slow-Cooker Short Rib Ragu over Pappardelle","description":"Check out this video for how to make Slow-Cooker Short Rib Ragu over Pappardelle.","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/yoOptOeQ\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/yoOptOeQ-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedStrawberry"},"reviewBody":"One of my favorite recipes. I see others are questioning the tomato paste? I have always used it and love the rich tomato flavor. This recipe is always a crowd pleaser when I serve it","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-12-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"catlovesbooks"},"reviewBody":"I noted the acidity comments and added some honey, but this recipe needed more salt. Otherwise, great flavor!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-05-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBulb"},"reviewBody":"I made this today and had it for dinner. It was absolutely amazing and we will be eating leftovers for a couple of days. I didn't realise there was a comments section until after I had cooked it so I missed out on the info in regards to the incorrect amounts for the tomato paste. Lucky I used my brain and realised it was too much and only put in 2 tablespoons of tomato paste. Come on guys! Use your cooking skills!! If it seems like too much then it probably is. I also used 2 cups of Cabernet Merlot and I threw in the rind of parmigiano reggiano block for some extra flavour. Not that it really needs it. I omitted the chilli and Italian seasoning and just added a couple of sprigs of thyme.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-05-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Erick403"},"reviewBody":"<p>I made this recipe last night and its great. I followed the recipe exactly, making only a couple of small changes for personal tastes (more meat, no salt, and extra chili flakes). Yes, the tomato paste amount is correct - it both thickens up the sauce and gives it a bolder taste. Will be in my rotation now - thanks!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-01-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"catlovesbooks"},"reviewBody":"<p>Love this recipe! However, I double the salt as it is a little underseasoned.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanPopsicle"},"reviewBody":"I couldn't find boneless beef short ribs where I shop, so I bought a chuck roast and cut it into cubes. I braised them on each side per the recipe and followed everything else as written. BIG MISTAKE. I had it going in the crock pot for a few hours when I decided to read the reviews on this recipe. I immediately panicked and tasted my sauce, AWFUL. It about bit my tongue. I knew I could not serve this dish without trying to save it. I googled how to reduce acidity by a duding baking soda. I also added quite a bit of sugar.   We did end up eating it after I desperately tried to fix it, but my husband said he would never eat it a second time. Neither would I. The only part that worked out was the tenderness of the meat, but after it sat in that nasty sauce for so long it just completely took on the horrible flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-07-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleTag"},"reviewBody":"Delicious and tender! I omitted the crushed red pepper but only because we don't care for \"hot\" spices. I doubled the recipe and cooked it on low for 9 hours.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-07-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenRadio"},"reviewBody":"Maybe it was the ingredients but I threw it in the trash. The only change I made was to reduce the crushed red pepper from 1 tsp to \u00bd teaspoon. I used Contadina Brand tomato paste and diced tomatoes and it was way too acidic for me and my wife to eat. 12 oz of tomato paste seemed like a lot. What a waste of short ribs.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-04-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeTrumpet"},"reviewBody":"This was very good - although I will cut back on the crushed red pepper - it was a little too hot for us!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangePlane"},"reviewBody":"I\u2019m glad I read the reviews although I didn\u2019t do it until after I\u2019d finished step 1. But I simply replaced the word paste with sauce and it was amazing. Makes me wonder if it was a typo originally.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveQuill"},"reviewBody":"Good flavor, I prefer a more typical meat sauce by not bad.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-08-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanTurtle"},"reviewBody":"This recipe is terrible! Way too much tomato paste. It tastes overly acidic and concentrated. Go for diced tomatoes and a couple tablespoons of tomato paste. I also threw away a batch.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-04-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBeer"},"reviewBody":"A tad too hot.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"title":"Slow-Cooker Short Rib Ragu over Pappardelle","description":"Check out this video for how to make Slow-Cooker Short Rib Ragu over Pappardelle.","url":"http:\/\/content.jwplatform.com\/videos\/yoOptOeQ-Uot7Fvi8.mp4","duration":"1m27s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/53tcci0ykpt6oqu8f44otr387l2v753m.jpg","advertising":"","jw_id":"yoOptOeQ","jw_url":"http:\/\/content.jwplatform.com\/videos\/yoOptOeQ-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/yoOptOeQ\/poster.jpg?width=720","jw_publish_date":"2022-12-10T00:00:00"},"rms_legacy_id":"218391","romance_copy_dek":"This rich, hearty short rib ragu is made in the slow cooker. The tomato-wine sauce is decadent, and the short ribs are so tender you can cut them with a fork.","enhanced_recipe_title":"Short Rib Ragu","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon olive oil","IngredientText":"1 tablespoon olive oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 pounds boneless beef short ribs, cut into 2-inch pieces","IngredientText":"2 pounds boneless beef short ribs, cut into 2-inch pieces"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"8 ounces sliced mushrooms","IngredientText":"8 ounces sliced mushrooms"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 small onion, chopped","IngredientText":"1 small onion, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 small carrots, peeled and chopped","IngredientText":"2 small carrots, peeled and chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 bay leaves","IngredientText":"2 bay leaves"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (12 ounces) tomato paste","IngredientText":"1 can (12 ounces) tomato paste"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup dry red wine","IngredientText":"1\/2 cup dry red wine"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 garlic cloves, minced","IngredientText":"3 garlic cloves, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon Italian seasoning","IngredientText":"1 tablespoon Italian seasoning"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon crushed red pepper flakes","IngredientText":"1 teaspoon crushed red pepper flakes"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon pepper","IngredientText":"1\/2 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (28 ounces) diced tomatoes, undrained","IngredientText":"1 can (28 ounces) diced tomatoes, undrained"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 pound pappardelle ","IngredientText":"1 pound pappardelle "},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":" Grated or shaved Parmesan cheese, optional","IngredientText":" Grated or shaved Parmesan cheese, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Crockpot-Short-Rib-Ragu-over-Pappardelle_EXPS_THSO18_218391_B04_20_8b.jpg","RecipeId":218391,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Slow-Cooker Short Rib Ragu over Pappardelle Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"47027\" ol-id=\"T073U53\"]","RecipeAttachmentFileName":"Crockpot-Short-Rib-Ragu-over-Pappardelle_EXPS_THSO18_218391_B04_20_8b.jpg","ContributorId":null,"Firstname":"Missy","Lastname":"Raho","City":"Morristown","StateDescription":"New Jersey","IsCommunityCook":false,"TimeCallout":"Prep: 30 min. Cook: 7 hours","MinimumServingQuantity":12,"MaximumServingQuantity":12,"Yield":"12 servings.","DigitalTitle":"Slow-Cooker Short Rib Ragu over Pappardelle","SubmittedTitle":"Crockpot Short Rib Ragu over Pappardelle","RecipeTypeId":1,"AverageRating":3.86,"WebPublishedDate":"7\/11\/2018 10:31:08 AM","ContestPlacementId":null,"FbImage":"FB_THSO18_218391_B04_20_8b.jpg","PreparationTimeInMinutes":30,"CookTimeInMinutes":420,"TotalTimeInMinutes":450,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsCommunityRecipe":false,"PublishedProjectTitle":"Short Rib Ragu over Pappardelle","OriginalSourceProject":"Short Rib Ragu over Pappardelle","ContestPlacement":"Runner-Up","Trailer":"<br><b>Test Kitchen tip<\/b> \r\n<li>Pappardelle are wide, flat noodles, perfect for hearty sauces. Fettuccine or tagliatelle may be substituted.<\/li>","Metadescription":"Tender pappardelle, rich sauce and fall-apart beef combine to make this slow-cooked short rib ragu a weeknight winner. ","DigitalHeadnotes":"An irresistible sauce gives the beef in this short rib ragu another dimension of flavor. Nearly any starchy side, such as potatoes or polenta, will work in place of the pasta. Short ribs are my crowd-pleaser weekend meal for all occasions. \u2014Missy Raho, Morristown, New Jersey","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Short Rib Ragu over Pappardelle","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-quart slow cooker. Add mushrooms, onion, carrots and bay leaves. ","SequenceNo":1},{"Direction":"   Add tomato paste, wine, garlic and seasonings to the skillet. Cook and stir over medium heat until fragrant and slightly darkened, 2-4 minutes. Stir in diced tomatoes until blended. Transfer mixture to slow cooker; cover. Cook on low until beef is tender, 7-9 hours. 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","NoOfRatings":14,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Crockpot-Short-Rib-Ragu-over-Pappardelle_EXPS_THSO18_218391_B04_20_8b.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Crockpot-Short-Rib-Ragu-over-Pappardelle_EXPS_THSO18_218391_B04_20_8b.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"Short Rib Ragu Tips","TipText":"<h3>Can you use other kinds of meat instead of short ribs to make ragu? <\/h3>Although beef short ribs are very flavorful, you don\u2019t have to stick to this cut. You can use <a href=\"https:\/\/www.tasteofhome.com\/collection\/all-star-beef-brisket-recipes\/\">brisket<\/a> or even a chuck roast if you like. You also don\u2019t have to stick with beef. There are numerous kinds of ragu that use pork, duck, lamb and even poultry. \r\n<h3>Do you have to brown the short ribs when making ragu?<\/h3>You brown meat for a couple reasons. The first reason is to achieve something called the Maillard reaction. This is the <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-fond\/ \">brown fond<\/a> you find in your skillet when browning beef on the stovetop. The process of browning causes the proteins and sugars in your food to caramelize, creating hundreds of flavor compounds and lending more layers of flavor to your food. The second reason is the color. Browning the meat first gives your ragu a deep color. \r\n<h3>What kind of red wine should you use to make short rib ragu? <\/h3>When it comes to red wine, there are lots of choices. And if you don\u2019t drink <a href=\"https:\/\/www.tasteofhome.com\/collection\/red-wine-types\/\">red wine <\/a>often, these choices can be very confusing. For ragu, you\u2019ll want to stick with something on the dry side that doesn\u2019t have a lot of tannins. A nice cabernet sauvignon, merlot or red blend are our go-to wines. If you don\u2019t drink wine often and are worried about wasting the unused wine, <a href=\"https:\/\/www.tasteofhome.com\/article\/best-boxed-wines\/\">box wines<\/a> are a great alternative. You can pour out just what you need, and the rest will stay sealed and fresh in your pantry until the next time you need some. \r\n<h3>How should you store leftovers of short rib ragu? <\/h3>After the ragu is cooled to room temperature, package it up in airtight containers and refrigerate for up to 4 days. You can also freeze for up to 6 months. \r\n\r\n\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/jschend\/\">James Schend<\/a>, <i>Taste Recipes<\/i> Deputy Culinary Editor"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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