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When it comes to Valentine’s Day at home, it really doesn’t get much better or sexier than a big bowl of pasta for me. Oh-la-la. And this Slow Cooker Short Rib Ragu Over Pappardelle…wow.
When I was trying to decide which Valentine’s dish to share with you this year, tons of pasta recipes came to mind. When I asked Clayton (my husband) “What comes to mind when you think of a home-cooked Valentine’s meal?” his response was “uh…steak!” So I decided to combine the two with a classic short rib ragu. So here she is, folks. This beauty of a dish tastes just as good as it looks!
On another note, Valentine’s Day falls on a Tuesday this year (womp womp). Instead of spending all night in the kitchen for your special date night, wake up a little early and get this in the crockpot so you come home to a delicious, home-cooked, sexy meal. Enjoy your night over this romantic Slow Cooker Short Rib Ragu over Pappardelle and splurge on some good wine! There are no gifts needed with a night like that in my opinion!
Happy Valentine’s, Galentine’s, or whatever “tines” you will be having this year! Celebrate LOVE… and don’t forget to love yourself. Without self-love you can’t fully love others, you can’t spread joy and happiness, and you can’t live your best life. So, make the world a better place and LOVE so hard this week!
Slow Cooker Short Rib Ragu over Pappardelle
Ingredients
- 2 lbs. bone in short ribs
- salt and pepper to taste
- 1/2 cup finely diced carrot 1 large carrot
- 1/2 cup finely diced celery 1 stalk of celery
- 1/2 cup finely diced yellow onion 1/2 onion
- 1/4 lb. hunk of pancetta cut into small cubes
- 1/4 tsp. crushed red pepper i like to use 1/2 tsp. for a little more heat
- 2 cloves garlic finely chopped
- 1 tbsp. flour
- 1/4 cup red wine cabernet preferably
- 1/2 cup beef broth
- 1 tsp. anchovy paste
- 28 oz. can of whole peeled tomatoes (preferably San Marzano Tomatoes)
- 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 or tagliatelle is good
For Serving:
- Good Parmigiano Reggiano freshly grated
- Parsley chopped loosely
Instructions
- Season all sides of the short ribs generously with salt and pepper.
- Heat a pot or dutch oven over medium-high heat with 2 tbsp. olive oil. Brown all sides of the short ribs (about 2 minutes per side). Remove and set in the bottom of the crockpot.
- In the same pot, add the pancetta and let it fry up for about 3 minutes, stirring occasionally.
- Now add diced celery, onion, carrot, crushed red pepper, and garlic. Be sure to season it well with salt and pepper, you want to make sure every layer is properly seasoned to ensure it isn’t bland! Saute until veggies are tender and the pancetta is cooked through, about 5-7 minutes.
- Turn heat down to low, add the anchovy paste and stir it in and saute for 1 more minute.
- Now sprinkle in the flour and stir until it coats the veggies.
- Pour in the red wine and beef broth, stir and scrape up all the brown bits off the bottom of the pot.
- Add the can of tomatoes and using the back of your spoon, try and break them up a bit.
- Add the fresh and dried herbs. Stir in. Taste the sauce and add any more salt and pepper if you think it needs it.
- Pour sauce over the short ribs in the slow cooker. Cover and cook on low for 6-8 hours, or when short ribs are fork tender.
- When ribs are fork tender, discard the bay leaf and remove short ribs from slow cooker and onto a cutting board, with two forks, shred the meat and discard the bones and any unwanted fat/tendons. Place shredded meat back into the crockpot to let them soak back up the sauce (I like to turn my crockpot off or switch to warm during this time while I prep my pasta).
- Meanwhile, bring a pot of water to boil. Cook pasta according to package instructions.
- Drain pasta in a colander. Divide amongst bowls and top with the ragu (NOTE: depending on how meaty your short ribs are, your sauce might be too saucy, if this is the case, use a slotted spoon to serve your sauce for best results!)
- Enjoy with a nice glass of red wine, i prefer it with an Italian brunello di montalcino 😉
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
My first time making ragu and short rib and it was delicious!
So delicious! Not your typical “dump in a crockpot and let it do the work” recipe but man the flavors are so good. Definitely will make again.
Can you use boneless short ribs for this recipe instead of bone-in?
Yes that should work fine!
This was so easy and so delicious! Thanks for another great recipe Alex!
Has anyone perfected in the instapot?
I can’t find pancetta at the store, would bacon be a good substitute? Or should I omit the pancetta?
If diced pancetta is not in your grocer by the bacon, your butcher may have and they could dice for you but bacon would work too!
What size slow cooker do you use? I’d like to double this recipe but I don’t want to over fill the pot
Mine is an 8 qt! 🙂
Okay, this dish is AMAZING. My husband and I are obsessed, will be making this whenever we are in the middle for something special. I left out the pancetta, anchovy paste and parsley and it was still perfect.
I’d love to cook this delicious meal for my family on New Year’s Day. Can this be cooked slowly in the oven in a cast iron pot instead of a slow cooker ?
If so, what times and temps would you recommend?
Thanks 😊
Hi Sharon,
I haven’t yet done this recipe in a dutch oven yet so I am can’t be 100% certain– but you could push the temp down to 275 and let it cook for 3-4 hours– just be sure to check on them– short ribs burn easily so I worry. But if they are meaty they should be ok!
Hi! I’ve made this in the oven and it came out deeelish! For the oven, just divide time by 4 and place in an oven pre-heated to 325. So, since this recipe calls for 6-8 hours in the low setting of a slow cooker, you’d do 1.5-2 hours in the oven at 325 degrees (covered). I checked it a couple of times to ensure the ribs weren’t burning or drying out. Good luck!
I cook Italian regularly…this ragu is delicious and I will add it to my regular dishes…as I said I do a LOT of Pasta…and THIS is a good one…I will probably tweak and twist the recipe over time I tend to that…I guess that’s what makes a “ cook”
Yes!! love that intuitive cooking!! Thanks so much, glad you enjoyed it!
Can you prep everything night before and leave in crockpot overnight and turn on in the morning?
As long as you keep the crockpot in the fridge so the meat doesn’t go bad!
Loved it!
I made the night before but I left in the crock pot for 4 hours, let it cool for 2 before fridge and another 4 hour the next day. This is what worked out with my schedule. It was so amazing.