Slow Cooker Red Wine Braised Short Rib Pasta

Ah, my friend, gather ‘round! I’m about to take you on a delicious journey into the world of slow cooking, where cheap cuts of meat transform into tender morsels that melt in your mouth. Today, I’ll share my beloved recipe for Slow Cooker Red Wine Braised Short Rib Pasta. This dish is not just a recipe; it’s a testament to the magic of slow cooking and the symphony of flavors that arise when you let good ingredients do their thing over time. I first stumbled upon this dish during a winter gathering with friends, and since then, it has become a staple in my kitchen. What’s better on a chilly evening than curling up with a bowl of comforting, rich pasta?

Why you’ll love this recipe

Imagine this: savory beef short ribs, slow-cooked in deep, velvety red wine and aromatic herbs, transforming into a sauce that clings to fresh pasta. It’s like a warm hug on a plate! You’ll love how easy this recipe is—once you’ve browned the ribs and sautéed a few veggies, the slow cooker takes over and works its magic. Your home will be filled with the mouthwatering aromas of garlic, thyme, and rosemary—conjuring up visions of cozy evenings with a glass of red wine in hand.

What makes this meal special? It’s not just the luscious flavor, but the way it brings people together. Picture this: friends gathered at the table, laughter mingling with the delightful clinking of forks on plates, all savoring the same wonderful dish. Plus, the versatility means you can switch up the pasta or add a splash of your favorite veggies depending on what’s in the fridge. Trust me, this recipe deserves a cozy corner in your dinner rotation!

Gather these ingredients

Let’s dive into what you’ll need for this culinary adventure:

• 2 lbs beef short ribs: These beauties are ideal for braising since they become incredibly tender after slow cooking. Don’t shy away from marbling; it’s where the flavor lives!

• 1 bottle red wine (750 ml): Choose a bold, dry red for this dish—think Cabernet Sauvignon or Merlot. The wine elevates the sauce to sheer bliss. Plus, you’ll have some left for yourself!

• 2 cups beef broth: Homemade is best, but store-bought works just fine too. It’s the base for your sauce, so a rich broth will yield even more flavor.

• 1 onion, diced: Sweet and aromatic, this is where your flavor foundation starts.

• 4 cloves garlic, minced: Garlic is the soul of this dish. It adds depth and a delightful aroma.

• 2 carrots, diced and 2 celery stalks, diced: These guys contribute a subtle sweetness and earthy flavor, enhancing the overall profile.

• 1 can (14 oz) diced tomatoes: Canned tomatoes are a lifesaver—juicy and full of flavor without any hassle.

• 2 tsp dried thyme and 2 tsp dried rosemary: These herbs infuse the dish with warmth and fragrance. Fresh works too; just use a tablespoon of each instead!

• Salt and pepper to taste: Essential seasoning that brings harmony to your dish.

• 1 lb pasta (such as pappardelle or fettuccine): The wider the noodle, the better the sauce clings!

• Fresh parsley: A sprinkle for color and freshness—don’t skip it!

• Grated Parmesan cheese: Because life is too short to skip cheese! It, too, adds that umami punch.

The cooking process explained

Ready to get cooking? Here’s how we put all this goodness together.

1. Sear the short ribs: Season the short ribs generously with salt and pepper. In a large skillet over medium-high heat, sear the ribs until they are beautifully browned on all sides. This step is crucial—it develops gorgeous flavors that will infuse your sauce. Don’t rush this; it’s where the magic begins!

2. Transfer to the slow cooker: Place the seared ribs in your slow cooker and admire your handiwork.

3. Sauté the veggies: In the same skillet, toss in the diced onion, minced garlic, carrots, and celery. Sauté for about 5 minutes until they soften and your kitchen begins to smell heavenly. This is where those base flavors multiply!

4. Combine the sauce ingredients: Pour in the red wine, beef broth, diced tomatoes, thyme, and rosemary. Let everything simmer for a few moments—keep an eye on it and stir occasionally. This is the time to taste it; you want it to sing!

5. Add to the slow cooker: Now, pour this fragrant concoction over the short ribs in the slow cooker and cover it up.

6. Slow cook: Set your slow cooker on low and let it work its magic for 6-8 hours, or until those ribs are falling off the bone.

7. Shred the meat: Once cooked, carefully remove the short ribs from the slow cooker. Shred the meat from the bones and return it to the sauce, discarding the bones. It may not be pretty at this point, but trust me, flavor abounds!

8. Cook the pasta: Prepare the pasta according to package instructions until al dente.

9. Serve: Plate your pasta, generously spoon the luscious short rib sauce over it, and top with fresh parsley and a shower of Parmesan cheese. Voilà!

Best way to enjoy it

Oh, how to plate this symphony of joy means everything! Serve the pasta in a broad bowl or on a plate, allowing those sumptuous short rib morsels to shine. Pair it with a light green salad dressed in a tangy vinaigrette to balance the richness of the sauce. Believe me; you won’t want to skip that contrast.

For beverages, a glass of the same red wine you used in the dish will enhance the flavors even more—think of it as the perfect accompaniment to your culinary masterpiece.

Storing and reheating tips

Got leftovers? Lucky you! This dish thrives on being stored. Let it cool before transferring into airtight containers. It’ll keep in the fridge for about 3-4 days. To reheat, simply warm it on the stove over low heat until bubbling. If you’re keen to keep it for longer, it freezes beautifully! Just portion it out and freeze for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat in the same way.

Extra tips and advice

Here are a few chef secrets to elevate your cooking experience:

• Sear the meat well: It’s not just for color; the caramelization adds incredible flavor to your dish.

• Don’t skip the herbs: Fresh herbs are lovely, but dried herbs work just as well here—especially when slow-cooked, their flavors concentrate beautifully.

• Adjust seasoning: Tasting as you go is key—add more salt or pepper to balance.

• Try an Italian twist: Swap the red wine for Chianti for a more Italian profile. Trust me, you won’t be disappointed!

Creative Twists

Once you’ve mastered the base recipe, why not give it your own flair? Try adding a pinch of smoked paprika for a subtle smokiness or a splash of balsamic vinegar near the end for extra depth. You could even toss in some mushrooms for an earthy note or mix in some greens like spinach or kale at the end for a pop of color and nutrition. The possibilities are endless—you’re the artist here!

Common questions

• How long does it take to prep? About 20-30 minutes to get everything into the slow cooker!

• Can I use lamb instead of beef? Absolutely! Lamb shanks make a fantastic substitute.

• What other types of pasta could I use? Anything with a bit of texture will work—cavatappi, rigatoni, or even gnocchi for a fun twist!

• Is it gluten-free? Use gluten-free pasta, and it’s all set!

• Can I make this in advance? Yes! This dish actually gets better after a day in the fridge.

This recipe embodies warmth and comfort, both in flavor and experience. Now, don your apron and dive into this delightful process! I can’t wait for you to share your own twist on it—happy cooking!

Print Recipe

0 Add to Favorites

Slow Cooker Red Wine Braised Short Rib Pasta

Cooking Method: Slow Cooker Recipes Courses: Comfort Food, Dinner, Main Course Recipe Keys: C Comfort Food High Protein Non Vegetarian Slow Cooker Recipes W Winter

Difficulty: Intermediate Prep Time 30 mins Cook Time 480 mins Total Time 8 hrs 30 mins

Servings: 6 Estimated Cost: $ 15 Calories: 600

Best Season: Winter

Description

Slow Cooker Red Wine Braised Short Rib Pasta is a rich and savory dish where tender beef short ribs are slow-cooked in red wine and served over pasta, perfect for chilly evenings.

Main Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 2 lbs beef short ribs (Ideal for braising, be sure to include some marbling.)
• 1 bottle red wine (750 ml) (Choose a bold, dry wine like Cabernet Sauvignon or Merlot.)
• 2 cups beef broth (Homemade or store-bought.)
• 1 onion, diced (Sweet and aromatic.)
• 4 cloves garlic, minced (Adds depth and aroma.)
• 2 carrots, diced (Contributes a subtle sweetness.)
• 2 celery stalks, diced (Enhances earthy flavor.)
• 1 can (14 oz) diced tomatoes (Juicy and full of flavor.)
• 2 tsp dried thyme (Can substitute with fresh thyme.)
• 2 tsp dried rosemary (Can substitute with fresh rosemary.)
• Salt and pepper to taste (Essential for seasoning.)
• 1 lb pasta (such as pappardelle or fettuccine) (The wider the noodle, the better it clings.)
• Fresh parsley (For color and freshness.)
• Grated Parmesan cheese (Adds an umami punch.)

Cooking Instructions

Preparation Steps

1. Sear the Short Ribs

   Season the short ribs generously with salt and pepper. Sear in a skillet until browned on all sides.
   This step develops flavor.
   Mark as complete

2. Transfer to Slow Cooker

   Put the seared ribs in the slow cooker.
   Mark as complete

3. Sauté the Vegetables

   Sauté onion, garlic, carrots, and celery in the skillet for about 5 minutes until softened.
   This enhances the base flavors.
   Mark as complete

4. Combine Sauce Ingredients

   Pour in red wine, beef broth, diced tomatoes, thyme, and rosemary. Simmer briefly.
   Taste and adjust the seasoning.
   Mark as complete

5. Add to Slow Cooker

   Pour the mixture over the ribs in the slow cooker and cover.
   Mark as complete

6. Slow Cook

   Set the cooker on low for 6-8 hours until ribs are tender.
   Mark as complete

7. Shred the Meat

   Remove ribs, shred the meat from the bones and return it to the sauce.
   Mark as complete

8. Cook the Pasta

   Prepare pasta according to package instructions until al dente.
   Mark as complete

9. Serve

   Plate pasta, top with short rib sauce, and garnish with parsley and Parmesan.
   Mark as complete

Nutrition Facts

Servings 6

---

Amount Per Serving

Calories 600kcal

% Daily Value *

Total Fat 30g47%

Saturated Fat 12g60%

Trans Fat 0g

Cholesterol 80mg27%

Sodium 600mg25%

Potassium 900mg26%

Total Carbohydrate 45g15%

Dietary Fiber 4g16%

Sugars 6g

Protein 40g80%

---

Vitamin A 2000 IU

Vitamin C 15 mg

Calcium 150 mg

Iron 3 mg

Vitamin D 0 IU

Vitamin E 1 IU

Vitamin K 10 mcg

Thiamin 0.5 mg

Riboflavin 0.4 mg

Niacin 5 mg

Vitamin B6 0.6 mg

Folate 25 mcg

Vitamin B12 2 mcg

Biotin 0 mcg

Pantothenic Acid 1 mg

Phosphorus 400 mg

Iodine 0 mcg

Magnesium 35 mg

Zinc 5 mg

Selenium 20 mcg

Copper 0.5 mg

Manganese 0.4 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, make the day before and reheat. It gets better with time!

Keywords: slow cooker, pasta, beef short ribs, red wine, comfort food