Slow-Cooker Braised Short Rib Pappardelle Ragu Tips, FAQ & printable recipe

Tips for success

To elevate the presentation, ensure the pappardelle is tossed thoroughly with the ragu while still hot, using a bit of the pasta cooking water if the sauce needs loosening. The starch in the water helps the sauce cling to the noodles, creating a cohesive dish. For an extra layer of flavor, you can toast the pecorino lightly or use a mix of aged cheeses to add complexity to the topping.

When preparing the gremolata, use fresh, vibrant parsley and ensure the lemon zest is finely grated without including the bitter white pith. This mixture provides a necessary brightness that cuts through the richness of the slow-cooked beef.

If you prefer a bit of heat, consider adding a pinch of red pepper flakes to the ragu during the slow-cooking phase, which will infuse the sauce with a subtle, warming spice.

Variations

• Spicy Ragu: Add two minced red chili peppers or a teaspoon of crushed red pepper flakes to the slow cooker during the initial assembly for a subtle, warming heat that complements the rich beef.
• Earthy Mushroom Ragu: Incorporate 8 ounces of sliced cremini or shiitake mushrooms along with the mirepoix to add a deep, earthy dimension to the sauce that pairs wonderfully with the red wine.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Cool leftovers for no more than 2 hours before refrigerating.

Freezer

Freeze the ragu in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Reheat

Reheat the ragu in a saucepan over medium-low heat, stirring occasionally until heated through. Add a splash of water if the sauce has thickened too much.

Store any leftover ragu in an airtight container in the refrigerator for up to 3 days. To maintain the best quality, store the pasta and the ragu separately if possible, though they can be stored together if needed. Ensure the leftovers cool for no more than 2 hours before placing them into the refrigerator to maintain food safety and quality standards for your next meal.

This ragu is an excellent candidate for making ahead, as the flavors often deepen and improve after sitting for a day. You can prepare the entire sauce, shred the meat, and store it in the refrigerator.

When you are ready to serve, simply reheat the ragu gently on the stove and boil a fresh batch of pappardelle, ensuring a perfectly cooked meal with minimal effort during your busy weekday evening.

Serving ideas

Serve the pappardelle in wide, shallow bowls to showcase the beautiful ribbons of pasta and the rich, textured ragu. Use a carving fork or tongs to twirl the pasta into neat nests, ensuring each serving has a generous portion of the shredded beef.

Top each bowl with a fresh sprinkle of gremolata and a final dusting of aged pecorino to provide a visually appealing and flavorful contrast that highlights the quality of the ingredients.

Accompany this dish with a side of crusty bread to soak up any remaining sauce, or a simple green salad dressed with a light vinaigrette to balance the richness of the main course.

The warmth and complexity of the ragu make it a perfect centerpiece for a cozy dinner. By focusing on the texture of the pasta and the depth of the beef, you create a dining experience that feels both comforting and sophisticated.

Frequently asked questions

Recipe card

Slow-Cooker Braised Short Rib Pappardelle Ragu

Prep 15 minCook 7 hRest 5 minTotal 7 h 20 minServes 6

Ingredients

• 3 lb bone-in beef short ribs
• 1 cup Cabernet Sauvignon
• 28 oz crushed San Marzano tomatoes
• 1 cup mirepoix vegetables, finely diced
• 3 cloves garlic, minced
• 2 sprigs fresh rosemary
• 16 oz fresh pappardelle
• for serving: fresh gremolata
• for serving: grated aged pecorino

Instructions

1. Heat a large skillet over high heat. Sear the bone-in beef short ribs on all sides until well browned. Remove from the skillet and place them into the slow cooker.
2. Add the mirepoix, garlic, crushed San Marzano tomatoes, red wine, and rosemary sprigs to the slow cooker. Cover and cook on low for 7 hours until the meat reaches 145°F (63°C). Let the meat rest for at least 3 minutes before shredding.
3. Remove the bones and rosemary sprigs from the slow cooker. Shred the beef directly into the sauce using two forks. Cook the fresh pappardelle in boiling water until al dente, drain, and toss with the ragu. Serve immediately topped with gremolata and grated aged pecorino.

Contains: gluten, sulfites, milk

Estimated nutrition per serving

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

38 g

Fiber

3.5 g

Sugar

6 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.