Slow Cooker Short Rib Pappardelle Recipe
Remember when I shared my March menu with you all? Well, I'm excited to follow up and share one of the delicious recipes I've planned for this week – Short Rib Pappardelle! I pulled out my Crock Pot for this one, and now I’m inspired to pull it out even more because this dish was a hit! Since I work from home, the slow cooker can do a lot of the cooking work for me during the day, while I handle business.
I initially wanted to try my hand at this dish because I’ve had a taste for Tuscan Prime’s Short Rib Bolognese, but didn’t feel like going to Annapolis for it. Plus, it’s operation we got food at home over here, so the next best thing was to make it myself. Now, I’m encouraging you to make this, too. So, let's dive into the recipe and get cooking!
Ingredients:
- 2 pounds bone-in short ribs
- 16 oz bag of pappardelle pasta
- 2 carrots, chopped
- 1 onion, chopped
- 2 garlic cloves, diced
- Seasonings: salt, pepper, garlic, oregano, red pepper flakes
- Arrabbiata sauce (I used the Carbone brand)
- Pasta sauce (I used Classico’s fire-roasted tomato & garlic)
- Beef broth
- Olive oil
- Parmesan Cheese
- Fresh oregano for garnish
Instructions:
1. Season the short ribs generously with salt, pepper, and garlic (I used the Kinder’s seasoning blend). Ensure each rib is coated evenly to enhance flavor.
2. In a cast iron skillet, heat olive oil over medium-high heat. Once the oil is hot, add the seasoned short ribs and brown them on all sides.
3. Once the short ribs are beautifully browned, transfer them to a Crockpot/slow cooker. Add the chopped carrots, onions, and diced garlic to the crockpot.
4. Sprinkle salt, oregano and red pepper flakes over the ingredients in the crockpot, adding flavor to the dish. Adjust the seasoning according to your taste preferences.
5. Pour a 1/3 of the Arrabbiata sauce, 1/3 of the pasta sauce and 1/3 of the beef broth over the short ribs, ensuring they are fully submerged (so add more sauce or broth if needed). These sauces will infuse the meat with more flavor as they simmer and the broth will help tenderize the meat.
6. Set the Crockpot to low and let the ingredients simmer for at least 6 hours, allowing the flavors to meld together and the meat to become tender and succulent. Alternatively, you could cook on low for 2.5 hours and then bump it up to high for the last 1.5 hours to cut the time down to 4 hours.
7. Once the short ribs are cooked to perfection, place them in a large bowl use a fork to shred the meat. Discard the bones and any fat.
8. While you’re shredding the meat, cook the pappardelle pasta according to the package instructions. Be sure to cook the pasta al dente, as it will continue to absorb the sauce once combined.
9. In a separate saucepan, heat the remaining pasta sauce until warm and fragrant.
10. Once the pasta is cooked and the sauce is heated, add the cooked pappardelle to a deep skillet or large saucepan (I used this). This will provide ample space to combine the pasta with the shredded short ribs and sauce.
11. Stir the shredded short ribs into the pasta.
12. Pour a generous amount of liquid/sauce from the Crockpot on top (make sure it has carrots and onions in it). Stir together. Then add some of the heated remaining pasta sauce to the pan until noodles and meat are well coated. You can add more of the liquid/sauce from the Crockpot, if needed.
13. Simmer the pasta and meat mixture for an additional 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly. This extra cooking time will ensure that every bite is packed with deliciousness.
14. Once the pasta is heated through and the sauce has reached the desired consistency, garnish the dish with fresh oregano for a pop of color and flavor.
15. Serve the Short Rib Pappardelle hot, with a sprinkle of grated Parmesan cheese if desired. Pair it with a glass of your favorite red wine and some garlic bread.
There you have it! This was my first time creating this dish, but it won’t be my last. My family loved it! If you decide to recreate this Short Rib Pappardelle in your own kitchen, I'd love to hear how it turns out! Drop a comment below to share your thoughts, tips, and any creative variations you come up with. Happy cooking, and bon appétit!
Keep glowing,
Shalyce