Slow Cooker Short Rib Pasta

This slow cooker short rib pasta is a rich, comforting dinner that practically cooks itself. Fall-apart beef braised in bone broth and crushed tomatoes, tossed through rigatoni — big flavour, minimal effort.

Serves 4

Prep Time 20 minutes

Cook Time 8 hours

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Helpful Tips

Storage

Fridge: keeps for up to 4 days in an airtight container.
Freezer: freeze the braised meat and sauce (without pasta) for up to 3 months.
Reheat on the stovetop over medium heat with a splash of water or broth to loosen. Cook fresh pasta when reheating from frozen.

Substitutions

Short ribs: Beef chuck works well if short ribs aren’t available
Rigatoni: Pappardelle, penne, or any pasta that holds chunky sauce works fine.
Gluten-free: Use your preferred GF pasta; cook separately and combine just before serving.
Dairy-free: Skip the parmesan or use a dairy-free alternative.

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Serving Suggestions

A simple green salad or some crusty bread on the side is all this needs. The pasta is rich and filling on its own.

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Ingredients Directions

Serving Scaler

Serves 4 1x 2x 3x

Ingredients

For the braise:

1.5kg beef short ribs, bone-in
Salt and freshly cracked black pepper
2 tbsp extra virgin olive oil (optional — for searing)
1 brown onion, roughly chopped
2 medium carrots, roughly chopped
3 celery stalks, roughly chopped
4 garlic cloves, roughly chopped
800g tin crushed tomatoes
500ml Campbell’s Real Beef Bone Broth
1 sprig fresh rosemary
2 bay leaves
3 medium sprigs fresh thyme

To finish:

400g dried rigatoni
Grated parmesan, to serve
Fresh flat-leaf parsley, roughly chopped, to serve

Directions

Season the short ribs generously with salt and freshly cracked black pepper on all sides.
(Optional but worth it) Heat the olive oil in a large frying pan over high heat. Sear the ribs in batches (don’t crowd the pan) until deeply browned on all sides, about 3–4 minutes per side. Transfer to the slow cooker. If you’re skipping this step, place the ribs straight into the slow cooker.
Add the onion, carrot, celery, garlic, crushed tomatoes, and bone broth to the slow cooker. Tuck in the rosemary, bay leaves, and thyme. Give everything a stir to combine.
Cover and cook on low for 8 hours or high for 4 hours, until the meat is fall-apart tender.
Remove the short ribs and set them aside on a board. Discard the rosemary, bay leaves, and thyme sprigs. Let the sauce sit uncovered for a few minutes so the fat rises to the surface, then skim it off with a large spoon.
Remove and discard the bones. Shred the meat using two forks, discarding any large pieces of fat or sinew. Return the shredded meat to the sauce and stir well. Taste and season with salt and pepper.
Cook the rigatoni in a large pot of well-salted boiling water according to packet instructions. Before draining, reserve a cup of pasta water. Drain the pasta, then add it directly to the slow cooker and toss to coat. Add a splash of pasta water if needed to loosen the sauce.
Serve topped with freshly grated parmesan and chopped flat-leaf parsley.

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Nutritional Information

( per serving, based on 4 servings )

Nutrient	Amount
Calories	780 kcal
Protein	48 g
Carbohydrates	62 g
Fat	28 g
Fibre	6 g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.