A few weeks ago I asked if there was anything that anyone wanted to see on the blog in time for Christmas. A lot of us have go-to recipes for our Christmas menu, just like for Thanksgiving. The thing about Christmas is that most families do a big dinner for either Christmas Eve or Christmas Day and need something easy for the other meal. When we are home for Christmas, which is most years, I make German food for Christmas Eve and then a big meal for Christmas day. My in-laws make something called Brunswick stew for Christmas Eve and something bigger for Christmas day. This slow cooker short rib ragu is the perfect meal to enjoy when you need a delicious meal for a special occasion that’s easy to make.
You can serve this slow cooker short rib ragu with any type of noodle that you want, but I love it with a long, thick noodle like pappardelle or tagliatelle. The pasta that I used in these photos is a pappardelle with crinkle cut edges, which just looks so fun. For a delicious ragu like this, I recommend using a higher quality noodle. The combination is perfection and so cozy to enjoy while watching Christmas movies.
This ragu isn’t as “saucy” as a marinara sauce, but trust me that you will enjoy every single bite. My husband and kids all had seconds and while Kevin likes most things that I make, the kids can sometimes be a little picky. Who knew that a fancy short rib ragu would be such a kid-friendly meal? With carrots, celery, and mushrooms in the sauce, I can feel good about the extra veggies that they’re getting.
Even if you don’t make this for Christmas, it’s a great recipe to keep for date night in, entertaining, a cozy New Years Eve meal, or really anytime! I love pasta because it’s so versatile, and this dish is no exception. Hope you enjoy!
- 2 tbsp. olive oil
- 2 lbs. bone-in short ribs
- 1 cup red wine
- 1 15 oz. can tomato sauce
- 1 stalk celery, chopped
- 1 large carrot, peeled and chopped
- ½ yellow onion, chopped
- 4 cloves garlic, minced
- 8 oz. mushrooms, chopped
- 1 cup red wine
- 2 tbsp. tomato paste
- 1 15 oz. can diced fire-roasted tomatoes
- 2 tsp. tsp. oregano
- 1 tsp. salt + more to taste
- 2 tsp. dried basil
- 1 tsp. ground dried thyme
- ¼ tsp. red pepper flakes
- 16 oz. pappardelle or tagliatelle pasta
- Parmesan cheese, for topping
- Heat olive oil in a large skillet. If you have a slow cooker with a sauté function, you can heat the oil in your slow cooker. Brown the short ribs on all sides and transfer to the slow cooker.
- Add red wine, tomato sauce, celery, carrot, onion, garlic, mushrooms, red wine, tomato paste, fire-roasted tomatoes, oregano, salt, basil, thyme, and red pepper flakes.
- Cook in slow cooker on low for 8 hours or until short ribs are tender.
- Remove short ribs from slow cooker and shred with two forks. Discard bones and return meat to slow cooker. Taste and adjust seasonings as needed.
- When ready to serve, bring a large pot of salted water to a boil and cook pasta according to package directions.
- Serve ragu sauce over pasta and top with parmesan cheese.
- Enjoy!
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