Crockpot Balsamic Fig Beef Short Rib Pasta for Fall Dinners

Name: Crockpot Balsamic Fig Beef Short Rib Pappardelle
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Italian-American
Ingredients: 3 lb bone-in beef short ribs; 1/2 tsp salt; 1/2 tsp freshly cracked black pepper; 1 medium yellow onion, diced; 4 cloves garlic, minced; 1 cup low-sodium beef broth; 1/2 cup balsamic vinegar; 1/3 cup fig preserves; 1 can (14 1/2 oz) crushed tomatoes; 2 sprigs fresh rosemary; 12 oz dry pappardelle pasta; 1/4 cup grated parmesan cheese for serving

This slow cooker beef short rib ragu combines rich balsamic vinegar, sweet fig preserves, and garlic for a deeply comforting autumn pasta dish. The crockpot does all the braising work, turning tough short ribs melt-in-your-mouth tender with minimal effort. It is an ideal meal for busy fall evenings, Sunday family dinners, or hosting friends without standing over a hot stove.

Crockpot Balsamic Fig Beef Short Rib Pappardelle, an easy crockpot dinner recipe

Prep: 15 minCook: 8 hrTotal: 8 hr 15 minServes: 6

Ingredients

3 lb bone-in beef short ribs
1/2 tsp salt
1/2 tsp freshly cracked black pepper
1 medium yellow onion, diced
4 cloves garlic, minced
1 cup low-sodium beef broth
1/2 cup balsamic vinegar
1/3 cup fig preserves
1 can (14 1/2 oz) crushed tomatoes
2 sprigs fresh rosemary
12 oz dry pappardelle pasta
1/4 cup grated parmesan cheese for serving

Instructions

Season the beef short ribs evenly on all sides with salt and black pepper, then place them in the bottom of the crockpot.
Scatter the diced onion and minced garlic over the ribs.
In a medium bowl, whisk together the beef broth, balsamic vinegar, fig preserves, and crushed tomatoes until well combined.
Pour the sauce mixture over the short ribs and nestle the fresh rosemary sprigs into the liquid.
Cover and cook on LOW for 7 to 8 hours (or HIGH for 4 to 5 hours) until the beef reaches at least 145 F and is completely tender and falling off the bone.
Transfer the short ribs to a cutting board, discard the bones and rosemary sprigs, and shred the beef using two forks.
Skim any excess fat from the surface of the sauce in the crockpot, then return the shredded beef to the warm sauce.
Boil the pappardelle pasta in salted water according to package directions, drain, and toss directly with the shredded short rib ragu.
Serve warm, garnished with freshly grated parmesan cheese.

Tips

If the sauce feels too thin after shredding the meat, leave the crockpot uncovered on HIGH for 15-20 minutes to reduce and thicken.
Leftover ragu stores well in an airtight container in the refrigerator for up to 3 days or can be frozen for up to 2 months before tossing with fresh pasta.
Wide tagliatelle or fettuccine works equally well if pappardelle is unavailable.