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    Home » Recipes » Dinner » Beef

    Slow Cooker Braised Short Rib Pasta

    Published on: October 21, 2021 - Molly Thompson5 Comments

    Dairy Free RecipesDF
    Gluten Free RecipesGF
    Jump to Recipe

    This is an easy recipe that you can prepare in your slow cooker. The short ribs will melt into the sauce, making the most tender short rib pasta you’ve ever tasted.

    short rib pasta in a white bowl topped with fresh thyme and parmesan
    Jump to:
    • Ingredient notes
    • Why are short ribs so tender?
    • What does braising mean?
    • How to make short rib pasta in the slow cooker
    • Slow cooker tips
    • Meal prep, storage and freezing
    • More slow cooker recipes
    • Slow Cooker Braised Short Rib Pasta
    • 💬 Comments

    This is as comforting as comfort food gets! The slow cooked ribs fall off the bone and melt into a savory pasta full of vegetables. Toss it with your favorite pasta and serve with parmesan cheese. I promise you will impress everyone with this one!

    Ingredient notes

    • Beef short ribs: these often come with the bone in (which is what we want), but it's ok if the ones you get don't have bones. 
    • Avocado oil: we like to use this because it has a higher smoke point and gets a great sear on the meat. However, olive oil or coconut oil will work too.
    • Yellow onion: these cook down in the pasta sauce and adds so much depth.
    • Wild mushrooms: I love the mixture of different mushrooms here, but if you can't find them any mushroom at the store will work.
    • Garlic: we're using lots of garlic in this yummy pasta recipe. That's how all the good ones are!
    • Red wine: this is the liquid we're using to braise the short ribs and it adds so much flavor to the meat. If you don't want to use wine, swap it for low sodium beef broth.
    • Tomato paste: this thickens the sauce and adds a nice tomato flavor to the pasta.
    • Balsamic vinegar: we aren't using much of this, but the acidity balances the dish well. 
    • Fresh thyme and bay leaves:short ribs,  thyme and bay leaves are made for each other!
    • Dry pasta: we opted for a gluten free pappardelle because it's the best pasta for this type of dish in our opinion.
    • Kosher salt and black pepper
    ingredients for braised short rib pasta measured out on the table

    Why are short ribs so tender?

    Beef short ribs come from the beef chuck of the animal. This makes them full of marbling, rich in flavor and great for braising and slow cooking. Think of a chuck roast used in pot roast or slow cooker beef ragù. It's from the same part of the cow that is used more often and less tender, so cooking them low and slow makes them ultra tender and fall apart. 

    What does braising mean?

    Braising is a combination cooking method that includes searing meat then slow cooking it in liquid until it's a tender, fall-off-the-bone meal.

    slow cooker short ribs being shredded with two forks

    How to make short rib pasta in the slow cooker

    1. Sear short ribs: Pat the short ribs dry and brush them with oil then sprinkle generously with kosher salt and black pepper. Heat a large dutch oven or skillet over high heat then add the short ribs in an even layer. Sear without moving for 3-4 minutes on each side, letting them brown deeply. Use tongs to turn and sear all sides. This will take 12-15 minutes total. Transfer the short ribs to the slow cooker.
    2. Saute the vegetables: Turn the stove down to medium heat, then add the onion, garlic and mushroom to the rendered fat from the short ribs. Let them cook and soften for about 5 minutes, scraping any brown bits off the bottom of the pan with a wooden spoon.
    3. Add to the slow cooker: Transfer the vegetable mixture to the slow cooker. quickle whisk the red wine and tomato paste together in a medium bowl then poure it over the short ribs and vegetables. Top with the sprigs of thyme and bay leaves.
    4. Cook: Cover and cook on low for 8 hours.  When it's done, remove and discard the bay leaves and sprigs of thyme.
    5. Shred: Carefully remove the short ribs to a cutting board and use two forks to shred the beef and discard the bones. Mix it back in with the sauce and keep the slow cooker on warm until you're ready to serve.
    6. Serve: Cook the pasta according to package directions. Toss the short rib sauce with the pasta and serve with fresh parmesan cheese, fresh thyme or fresh parsley.
    step by step photos showing how to make short rib pasta in the slow cooker

    Slow cooker tips

    • For the most flavorful meals this October during Crocktober (and all of the time!), be sure to brown your beef in a skillet before adding it to the slow cooker. A few extra minutes browning meat will add a deep, caramelized taste. Once in the slow cooker, set the heat to as low as possible! A slow, low heat brings out the best flavors.
    • Resist the urge to peek when using a slow cooker. Keeping the lid shut prevents heat from escaping, which could lead to slowing the cooking process.
    • Use large, tough cuts of beef, like chuck roasts, for slow cooking! The low-temperature, slow-cooking process allows the fat to break down, resulting in a tender, flavorful meal. Beef prepared in a slow cooker should be cooked to 160 degrees or until fork-tender.

    Meal prep, storage and freezing

    • Meal prep (freezer meal): follow the instructions to sear the beef and cook the veggies on the stove. Allow it to cool completely then transfer it to a large freezer bag and freeze flat for up to 3 months. Thaw overnight in the fridge and add it to the slow cooker in the morning.
    • Store in the fridge: allow the cooked short rib pasta to cool completely then store in an air tight container for up to 4 days. Warm on the stove and serve with pasta.
    • Store in the freezer: follow the same directions to cool and store in an air tight container in the freezer for up to 3 months. Thaw overnight in the fridge and warm over the stove.
    short rib pasta sauce served over noodles in a white bowl

    This recipe is sponsored by the Ohio Beef Council. All thoughts and opinions are my own. Thank you to brands like them that allow me to continue to share free recipes with you!

    If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!

    More slow cooker recipes

    • Slow cooker beanless chili
    • Slow cooker healthy sloppy joes
    • Easy crock pot pepper steak
    • Slow cooker beef ragu
    beef short rib pasta tossed in a white bowl served with fresh thyme

    Slow Cooker Braised Short Rib Pasta

    This is an easy recipe that you can prepare in your slow cooker. The short ribs will melt into the sauce, making the most tender dinner you’ve ever tasted.
    5 from 5 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 8 hours
    Total Time: 8 hours 20 minutes
    Servings: 8
    Calories: 627kcal
    Author: Molly Thompson
    Prevent your screen from going dark

    Ingredients

    • 4-5 pounds bone-in beef short ribs
    • 2 tablespoons avocado oil (it has a high smoke point)
    • 1 large yellow onion sliced
    • 1 lb wild mushrooms
    • 6 cloves garlic minced
    • 2 cups dry red wine like a cab sav, merlot or zinfandel (could sub low sodium beef broth)
    • 1 (6 ounce) can tomato paste
    • 2 tablespoons balsamic vinegar
    • 3 sprigs fresh thyme
    • 1 lb dry pappardelle pasta (we used gluten free)

    Instructions

    • Pat the short ribs dry and brush them with oil then sprinkle generously with kosher salt and black pepper.
    • Heat a large dutch oven or skillet over high heat then add the short ribs in an even layer. Sear without moving for 3-4 minutes on each side, letting them brown deeply. Use tongs to turn and sear all sides. This will take about 12-15 minutes total. Transfer the short ribs to the slow cooker.
    • Turn the stove to medium heat then add the onion, garlic and mushroom to the rendered fat from the short ribs. Let them cook and soften for about 5 minutes, scraping any brown bits off the bottom of the pan with a wooden spoon. Transfer to the slow cooker with the short ribs.
    • Whisk together the wine (or broth) with the tomato paste then pour it over the short ribs. Cover and cook on low for 8 hours.
    • Right before serving, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.
    • Remove the bay leaves and sprigs of thyme. Carefully remove the short ribs to a cutting board and use two forks to shred the beef and discard the bones. Mix it back in with the sauce then serve it over the pasta with fresh parmesan cheese and fresh parsley.

    Notes

    Make it paleo or whole30: replace the red wine with beef broth and serve with zucchini noodles or another veggie noodle. 
     

    Nutrition

    Serving: 1g | Calories: 627kcal | Carbohydrates: 52.9g | Protein: 43.8g | Fat: 19.9g | Cholesterol: 136mg | Sodium: 177.3mg | Fiber: 3.3g | Sugar: 6g
    Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!

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    Reader Interactions

    Comments

    1. Diana says

      October 25, 2021 at 6:23 am

      5 stars
      So delicious and very easy to make!!!

      Reply
      • Molly Thompson says

        October 25, 2021 at 1:08 pm

        Thanks, Diana!!

        Reply
    2. hayley feland says

      November 13, 2021 at 6:27 pm

      5 stars
      Made this (minus the mushrooms) and it was super simple. We are GF so had it over Banza spaghetti noodles - I actually think I would much prefer it over potatoes. It would be a great baked potato topping or mixed with mashed potatoes.

      Reply
    3. Kathleen says

      February 13, 2023 at 5:03 pm

      5 stars
      Obsessed!! My husband and kids could not get enough of this recipe! Will definitely make again

      Reply
      • Molly Thompson says

        March 09, 2023 at 8:56 am

        Thank you!!

        Reply

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    I'm Molly! I'm so grateful you're here. My hope is that my recipes bless your home and your bodies. I want my website to be a tool to help you feel your best and nourish you with recipes you (and your family) look forward to making!

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