Tender Slow Cooker Short Rib Ragu with Pappardelle

When it comes to celebrating Valentine’s Day at home, few things feel as cozy and indulgent as a generous bowl of pasta. This Slow Cooker Short Rib Ragu over Pappardelle is an ideal special-occasion meal: rich, comforting, and surprisingly easy to prepare ahead of time. The slow cooker does most of the work, so you can spend less time in the kitchen and more time enjoying the evening.

I debated between many pasta dishes before deciding which recipe to share for Valentine’s, and when I asked my partner what came to mind, the response was “steak!” That inspired a compromise: a beef-forward short rib ragu that feels as special as a steak dinner but pairs perfectly with wide ribbons of pappardelle. The finished dish tastes every bit as decadent as it looks and makes for a memorable date-night meal.

The beauty of this recipe is its flexibility. Do the active prep in about 25 minutes, transfer everything to the slow cooker, and let it simmer for several hours while you relax or prepare other elements of your evening. Serve over pappardelle with freshly grated Parmigiano-Reggiano and a simple salad for a complete, restaurant-worthy dinner at home.

Ingredients

• 2 pounds bone-in short ribs
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons extra virgin olive oil
• 1/4 pound pancetta, diced small
• 1/2 cup finely diced carrots (about 1 large carrot)
• 1/2 cup finely diced celery (about 1 stalk)
• 1/2 cup finely diced yellow onion (about 1/2 small onion)
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes, plus more to taste
• 1 teaspoon anchovy paste
• 1 tablespoon all-purpose flour
• 1/4 cup red wine (such as Cabernet Sauvignon)
• 1/2 cup beef broth
• 28 ounces canned whole peeled tomatoes (such as San Marzano)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 12 ounces pappardelle or tagliatelle
• Freshly grated Parmigiano-Reggiano, for serving
• Additional chopped parsley, for garnish

Step-by-step

Step One: Season the short ribs

Generously season all sides of the short ribs with kosher salt and freshly ground black pepper.

Step Two: Sear the short ribs

Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. When the oil is hot, add the short ribs and sear until deeply golden on all sides—about 2 minutes per side. Work in batches if needed so the meat browns rather than steams. Transfer the seared short ribs to the slow cooker.

Step Three: Cook the pancetta

In the same pot, add the pancetta and cook, stirring occasionally, until it becomes crispy, about 3 minutes.

Step Four: Add the aromatics

Add the carrots, celery, onion, garlic, crushed red pepper flakes, salt, and pepper. Cook, stirring occasionally, until the vegetables are tender and the pancetta is cooked through, about 5 to 7 minutes.

Step Five: Add the anchovy paste

Reduce the heat to low, stir in the anchovy paste, and cook for 1 minute. The anchovy paste adds depth without a fishy flavor.

Step Six: Add the flour

Sprinkle the flour over the vegetables and stir to coat. This helps slightly thicken the sauce as it cooks.

Step Seven: Stir in the red wine and broth

Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot to incorporate that flavor into the sauce.

Step Eight: Add the tomatoes

Add the canned whole tomatoes and use the back of a spoon to break them up a little before transferring the sauce to the slow cooker.

Step Nine: Stir in the herbs

Add the dried thyme, dried oregano, bay leaf, chopped parsley, and chopped basil. Taste and adjust seasoning with more salt and pepper if needed.

Step Ten: Cook in the slow cooker

Pour the prepared sauce over the short ribs in the slow cooker. Cover and cook on low for 6 to 8 hours, until the short ribs are fork-tender and the meat pulls easily from the bone.

Step Eleven: Shred the meat

When the short ribs are fork-tender, remove the bay leaf and transfer the ribs to a cutting board. Use two forks to shred the meat, discarding bones and any large pieces of connective tissue or excess fat. Return the shredded meat to the slow cooker and stir to combine. Keep the slow cooker on warm.

Step Twelve: Cook the pasta

Bring a large pot of salted water to a rolling boil and cook the pappardelle according to package instructions until al dente. Drain well.

Step Thirteen: Serve and enjoy

Portion the pasta into bowls and top generously with short rib ragu. If your ragu is very loose because the meat released a lot of juices, use a slotted spoon to serve the meat and thicker bits of sauce for the best texture. Finish with freshly grated Parmigiano-Reggiano and a sprinkle of chopped parsley. Enjoy immediately.

Recipe FAQs & Tips

Happy Valentine’s Day, Galentine’s Day, or however you’re celebrating this year. Whether you share this meal with a partner, friends, or enjoy it solo, make time to savor the food and love yourself—because self-care makes it easier to share joy with others.

Photography credit: Eat Love Eats.