Slow-Cooker Short Rib Ragu over Pappardelle

Slow-Cooker Short Rib Ragu over Pappardelle Recipe photo by Taste of Home

  • Total Time: Prep: 30 min. Cook: 7 hrs.
  • Makes: 12 servings


  • 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
  • 1 pound pappardelle
  • Parmesan cheese, grated or shaved, optional


  • 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.
  • In the same skillet, add tomato paste, wine, garlic and seasonings. 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. Discard bay leaves.
  • Cook pasta according to package directions for al dente. Serve ragu over pasta. If desired, serve with Parmesan cheese.


SOURCE: Taste of Home