Slow Cooker Red Wine Braised Short Rib Pasta.
This Slow Cooker Red Wine Braised Short Rib Pasta is best for cold winter nights. Slow-cooked short ribs or chicken braised in a rich, garlicky, red wine/tomato/bacon sauce. The beef is then shredded and tossed with your favorite cut of pasta. If there’s one cozy winter meal you need to be making, it’s this simple short rib pasta. It’s the simplest dinner to put together, but feels fancy, festive, and most importantly? It’s truly delicious. Serve this Sunday style pasta topped with plenty of parmesan cheese and a side of crusty bread. You’ll have the perfect dinner for a cold night-in with family. You can make this pasta easily in the slow cooker, instant pot, or on the stove-top. Do what works best for you!
You guys, I truly love the month of December, but especially this year. It’s so refreshing to feel all the excitement in the air. I’ve never put a ton of pressure on myself to make everything perfect for the holidays, though I try! Instead I just attempt to have a lot of fun creating and sharing the things I love most.
And for me, that also means really good family meals. With my family all very slowly beginning to arrive for Christmas over the next couple of weeks, I’m excited to spend some time with them. I want to take a minute to soak everything in and be thankful for all this year has had to offer. It’s been a crazy year, a scary year, and also an exciting year, all at the same time. But this year more than ever I’m so thankful to be doing what I love each and every day.
It has been go, go, go for months now, so I haven’t really had the chance to chill, and probably won’t anytime soon. But the point in all of this rambling? With my family arriving soon, and things as hectic as they are, I’m currently on the lookout for the easiest recipes. Recipes that I can throw together in the morning and simply serve up that night.
And even more importantly? These are simple recipes that I know everyone will really love and enjoy. Enter this slow cooker pasta.
The Inspiration.
If any of you own the Half Baked Harvest Super Simple cookbook, you may recall a recipe for Caroline’s Family’s pasta. Caroline is my cousin’s longtime girlfriend and soon to be wife. This recipe has been in their family for quite some time. It’s a very simple chicken and tomato-based pasta, but it’s a recipe that everyone loves.
I was thinking about their family recipe the other week. I then had the idea to create the sauce in the slow cooker. And instead of using chicken, to use heartier short ribs. Since the sauce already has red wine, the short ribs sounded like they could be a delicious pairing.
I don’t make short ribs all too often, but whenever I do it seems to be around the holidays. Something about short ribs over pasta just feels extra special, even fancy, but yet they are so simple! I slow-cooked these all day and a few hours into cooking, I knew this was going to be good.
The smells coming from the slow cooker were those perfect cozy smells you want on cold December days.
This Slow Cooker Pasta is Simple
This recipe starts with a little bacon, which I think is key to Caroline’s family’s sauce. The bacon adds a rich layer of flavor that really hooks everyone in right away.
Once the bacon has been crisped, sear the short ribs or you can use chicken too! Trust me, I know how much of a turn off this is in any slow cooker recipe. But searing the ribs or chicken will give you an even more tender, flavorful short rib every time. I know you might not want to dirty the pan or deal with grease splatter, but if you want your short ribs to be great, give them a nice sear before slowly braising them all day.
Once the bacon has been crisped and the short ribs seared, you pretty much just throw all remaining ingredients into the slow cooker and cook all day long. Low and slow is key with short ribs, so I recommend cooking the full six hours on low. Of course, if you’re short on time, you can also cook this using the instant pot. And if you don’t have a slow cooker or an instant pot? The stovetop is a great option too!
The major flavor for this pasta come from dry red wine, tomato paste, garlic, and allspice.
One of my favorite things to do this time of year is to slow braise short ribs or chicken in red wine. Normally I make this recipe with cranberries, but I LOVE this more Italian-style short rib.chicken pasta too. The tomato paste paired with the warming allspice is really key and infuses the sauce with flavor. It feels very fancy when tossed with pasta. It’s really one of the best, coziest meals I serve up during the winter.
As the sauce slowly cooks, the kitchen is filled with warming hearty scents leaving you very excited for dinner. Every bowl of pasta is just oh so slightly spicy, creamy, and has just the right amount of garlic and cheese.
It’s that so very good…stick to your bones, enjoy a second helping, kind of delicious.
To sum it up
Our temperatures have been dropping so low at night, so this was perfect. If you need something warm and hearty to serve on these days leading up to Christmas, I highly recommend these short ribs.
Or? Make this pasta a part of your Christmas Eve or Christmas night dinner menu. It’s fancy enough for both, but yet so easy!
You can even prepare the sauce way ahead of time, then just add the pasta before you’re ready to serve. Try serving alongside my Pull-Apart Garlic Butter Bread Wreath or Salted Butter Parker House Rolls. Add a simple Winter Pomegranate Salad into the mix and you’ll have the perfect holiday meal. It’s one of those pasta dishes that’s easily loved by all.
Looking for other good wintery dinners? Here are my favorites:
Roasted Beef Tenderloin with Mushrooms and White Wine Cream Sauce
Roasted Garlic Spaghetti Squash Lasagna Boats
Lastly, if you make this Slow Cooker Red Wine Braised Short Rib Pasta be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Slow Cooker Red Wine Braised Short Rib Pasta
The simplest dinner to put together yet feels fancy, festive, and is so delicious!
Ingredients
- 4 slices thick-cut bacon, chopped
- 4-5 pounds bone-in beef short ribs, chicken breast, or thighs
- kosher salt and black pepper
- 2 medium yellow onions, chopped
- 8 cloves garlic, chopped or grated
- 2 cups dry red wine, such as Cabernet Sauvignon
- 2 (6 ounce) cans tomato paste
- 1 teaspoon ground allspice
- 2 bay leaves
- 1 parmesan rind, plus parmesan, for serving
- 1 pound dry pasta any cut
- fresh basil or parsley, for serving
Instructions
Slow Cooker
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1. In the bowl of your slow cooker, combine the wine, 2 cups water, the tomato paste, onion, garlic, allspice, and bay leaves. Season heavily with salt and pepper.
2. Season the short ribs or chicken with salt and pepper. In a large skillet, cook the bacon until crisp. Remove from the skillet, drain excess grease. Add the bacon to the slow cooker. Going back to the same skillet, sear the ribs on both sides over medium-high heat. Transfer the ribs to the slow cooker. Gently toss everything to combine. Add the parmesan rind. Cover and cook on low for 6-8 hours or on high for 4-6 hours.
3. Just before serving, bring a large pot of salted water to a boil. Boil the pasta according to package directions, until al dente. Reserve 1 cup cooking water, then drain
4. Remove the bay leaves and parmesan rind. Shred the meat, discard the bones, and toss the meat with the sauce. If needed, thin the sauce with pasta cooking water. Serve the sauce over pasta. Top with lots of parmesan and fresh basil. Enjoy!
Instant Pot
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1. In the bowl of your Instant Pot, combine the wine, 2 cups water, the tomato paste, onion, garlic, allspice, and bay leaves. Season heavily with salt and pepper.
2. Season the short ribs or chicken with salt and pepper. In a large skillet, cook the bacon until crisp. Remove from the skillet, drain excess grease. Add the bacon to the Instant Pot. Going back to the same skillet, sear the ribs on both sides over medium-high heat. Transfer the ribs to the Instant Pot. Gently toss everything to combine. Add the parmesan rind. Seal the lid and cook on high pressure for 40 minutes.
3. Once done cooking, use the natural or quick release function. Finish as directed above from step 3 on.
Stove-Top
-
1. Season the short ribs or chicken with salt and pepper. In a large Dutch oven, cook the bacon until crisp. Push the bacon to the side, add the ribs sear on both sides over medium-high heat. Drain off excess grease.
2. Add the in the wine, 2 cups water, the tomato paste, onion, garlic, allspice, and bay leaves. Season heavily with salt and pepper. Gently toss everything to combine. Add the parmesan rind. Cover and cook on low for 3-4 hours, stirring every hour until the meat is tender and falling off the bone. If needed, add water throughout cooking to keep the ribs mostly covered.
3. Finish as directed above from step 3 on.
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Is it supposed to say 12 onions? Sounds like a heck of a lot but perhaps it’s an oniony sauce! 🙂
Hi Sheena! I am sorry about that, it is 2 onions! I just fixed! xTieghan
I’m not a big red wine person, is there any other substitution that can be swapped out for the wine?
Hey there,
You could use beef broth. I hope you love the recipe, please let me know if you have any other question. Happy Holidays! xTieghan
Wondering if the 12 onions is a typo? Seems like a lot compared to everything else.
Hi Victoria! Yes, it is supposed to be 2 onions! The recipe is fixed. I am sorry for the confusion! xTieghan
Are the onions and garlic about correct???
Hi Charlotte! It is 2 onions! Sorry for the confusion! I hope you love this one! xTieghan
Are there really 12 onions in this?
Hi Lisa! No, that was a typo! I am sorry for the confusion! It is 2 onions! xTieghan
Just curious if 12 onions is correct or is it a typo? This sounds delicious but wow that’s a lot of onions
Hi Sharon! It is 2 onions! I am sorry about that! xTieghan
Sounds amazing!! It can’t be 12 onions, right? Is it 1-2?? Thank you!
Hi! Not 12 onions? Right? Lol
Hi Kristin! I am sorry for the confusion, it is 2 onions! I hope you love this recipe! xTieghan
12 onions? Is that right?
Hi Lola! I am sorry for the confusion! It is 2 onions. The recipe is fixed! I hope you love this one! xTieghan
What type of pasta did you use? It looks like a lasagna noodle. Also, does the recipe really use 12 onions? Can’t wait to try this!!
Hi Kristi! I am sorry for the confusion, it is only 2 onions! I used campanelle, but you can use whichever kind you like! Thank you! xTieghan
Sounds wonderful and I can’t wait to try it but did you mean 1 – 2 onions or 12 onions?
Hi Charlene! I am sorry for the confusion, but it is only 2 onions! I hope you love this one! xTieghan
Is 12 medium onions correct ?!
Seems a bit excessive ?
Other than that, this looks amazing !
Hi laura! It is only 2 onions! I am sorry for the confusion! I hope you love this one! xTieghan
Hey Tieghan! Looking forward to making this on Christmas. Does this recipe really call for 12 onions or is it supposed to be 2?
Hi Christine! Yes, it is supposed to be 2 onions! I hope you love this recipe! xTieghan
I’m assuming the 12 medium onions is a typo? Is that correct?
Hi Kate! Yes, it is supposed to be 2 onions! I hope you love this recipe! xTieghan
Are the onion and garlic measurements correct? 12 onions and 8 garlic cloves?
Hi Kerry! The onions were a typo, I am sorry for the confusion! It should only be 2 onions. The rest is fine! I hope you love this! xTieghan
If you do the stove top method, after you add in all the ingredients instead of cooking on the stove for 3-4 hours, can you put the Dutch oven in the oven at 325 degrees for 3 hours? Looks delicious!
Hey Lori,
I haven’t tested this, I would just keep covered on the stove top as directed:) I hope you love the recipe, please let me know if you have any other question. Happy Holidays! xTieghan
12 MEDIUM ONIONS? THERE’S NO WAY THAT CAN BE RIGHT! YOUR OTHER SLOW COOKER SHORT RIB RECIPES HAVE 1. I’M GUESSING THIS IS A TYPE-O?
Hi Kristie! Yes, this was a typo. The recipe only calls for 2 onions. I hope you love this one! xTieghan
Is 12 onions a typo? Thanks!
Hi Kelly! Sorry for the confusion, it is 2 onions. I hope you enjoy this one! xTieghan
12 onions??
Hi Kyle! It should only be 2 onions. I am sorry for the confusion! I hope you love this one! xTieghan
Please confirm the amount of onions. 12 sounds like.a lot.
Hi Peg! It is only 2 onions! I hope you love this recipe! xTieghan
Yes to the questions about the onions?! Also, could I not cook the bacon in the IP, remove it, and then sear the ribs in there, and then add the ingredients to pressure cook?
Hey Brooke,
Sorry the onions have been fixed and sure you could do that. I hope you love the recipe, please let me know if you have any other question. Happy Holidays! xTieghan
Looks amazing! Is it really 12 onions?!
Hi Heather! No, it is 2 onions! I am sorry for the confusion! I hope you love this one! xTieghan
Looks delicious! One question – 12 onions?? I’m hoping that’s a typo 🙂
Hi Amanda! Yes, it is supposed to be 2 onions! I hope you love this recipe! xTieghan
This is a winner!!
Thank you Mary Anne! xTieghan
Anyone try this with just 1-2 onions?
Hi! it is only supposed to be 2 onions! I hope you love this one! xTieghan
Hello,
One lb of short ribs is about $15, so 5 lbs would be $75, is this what you have in mind?
I am in Canada and maybe short ribs are more expensive here than in the States. It does
strike me as a lot and also that it would be necessary to use a very, very large crock pot.
Mine is medium sized, I am guessing that I cannot put 5 lbs of short ribs in a medium sized
crock pot. Any advice would be terrific.
Thank you!
Hey Nelli,
I would recommend giving this a recipe a try with chicken for a cheaper option. I use a 7 quart slow cooker and it all fits well in there. I hope you love the recipe, please let me know if you have any other question. Happy Holidays! xTieghan
we aren’t a pasta eating family – what can I do with the short rib meat?? Any ideas how to serve it?
Hey Lisa,
You could serve over polenta or any other carb that you enjoy. I hope you love the recipe, please let me know if you have any other question. Happy Holidays! xTieghan
How is this dish without bacon which I dont eat?
Hey Laura,
You can omit the bacon:) I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Does your family not believe in Covid?
Hi Mio. We do believe in it and take it very seriously. I did not touch on all of the precautions we take before seeing each other, but we make sure it quarantine and test! xTieghan
What type of pasta did you use?
Hi Teresa! I used campanelle! I hope you love this! xTieghan
I like the colors of these cakes because they are so beautiful and attractive as candy crush saga
Thank you Jame! xTieghan
I want to put the dutch oven right in the oven. What temp would I use?
Hey Marla,
You do not need to put this in the oven, you can simply cook on the stove top for 3-4 hours. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Do you pull the rib meat off the bone before serving? Struggling to understand plating this.
Hey Allison,
Yes, you will want to pull all of the bones out and return the meat to the sauce. This is all stated in step 4. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Sounds delicious!! Do you recommend bone in chicken breasts and thighs? Also, skin or skinless?
Hey Abbey,
Either thighs or breast both work well and I use skinless. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
I made this last night and halved the onions and the garlic and it was delicious!
Thank you so much Pam! I am really glad this turned out so well for you! xTieghan
Can’t wait to try this weekend, but can I half this? There’s only two of us 🙂 If so, will it change cooking time in crock pot at all or leave the same? Thanks so much!
Hey Madison,
You can halve this and cook in the slow cooker for 6 hours on low. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
You definitely don’t want to put wine in the slow cooker like this. In my slow cooker books, and in some cooking classes I’ve taken , it does not suggest it because there’s no place for the alcohol to burn off! You need a hot pan for this ! I suggest adding the wine to the skillet to deglaze then the other ingredients ,then adding the whole thing to the slow cooker and follow directions from there. Otherwise, the recipe is great 🙂
Thank you for trying this one Denise! xTieghan
Hi Teighan!
If you replied to the question of 12 onions I didn’t see it. I would love to try this once I know.
Thanks
Hi Robin! It is only two onions in this recipe! I hope you enjoy it! xTieghan
If I do the chicken do I need to sear it as I would with the short ribs?
Hey Armida,
No need to sear the chicken. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
What temp if you cook on the oven?
Hey Megan,
You will just simmer on the stove top:) I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Could I skip the parmesan rind or is it essential to the recipe?
Hey Alicia,
You can skip the rind. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
I’m glad I made this with chicken thighs instead of the expensive short ribs. Did not care for this recipe at all.
Hi Danielle! I am sorry this did not turn out well for you. Is there anything I can help with? xTieghan
Hi there,
Thanks for the recipe, can’t wait to try! If using chicken instead of short ribs, what do you recommend? Chicken thighs? Chicken breast? Thank you!
Hey Leah,
I love using chicken thighs. but chicken breasts work just as well! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Hey there!
I am making the recipe now in my slow cooker and it seems to be letting off a lot of water as it cooks. I kind of assumed it would cook down but seems to be doing the opposite. Is that normal? It has about an hour and a half left to cook.
Thanks!
Thank you Taylor! I am really glad this turned out well for you! xTieghan
Very easy to make and soooo good! The whole family loved it!
Thank you Erin! xTieghan
If switching and using chicken breast, do I still use 4-5 lbs!? Seems like a lot for 6 servings…
Hey Natalie,
You could reduce that and use 2-3 pounds of chicken. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Looks incredible (and currently trying it). I would add the water in the ingredient list as it is currently not there (and I almost forgot it!!)
Thank you so much Charlie!! xTieghan
I just finished prepping this and threw in the crockpot! I cannot WAIT for dinner tonight! Thank you for always keeping me excited about cooking! 🙂
Aw I am so happy you are trying this and I hope you love it, Brittany! Thank you! xTieghan
I made this today and I am disappointed in the short ribs. They are so fatty and the sauce has so much grease in it. I got the short ribs from Whole Foods so they were not cheap, it just seems like there was not much meat just fat. I would not make this again. I hate saying that because I love so many of your recipes!
Hi Kelly! I am really sorry this recipe did not turn out well for you. Please let me know if there is anything I can do to help! xTieghan
Hi!
For the instant pot method, do you recommend cooking the pasta separately and adding at the end of the 40 minute high pressure cook? Or do you put the uncooked pasta in before cooking on high pressure?
Also – if we wanted to use fresh pasta, I imagine we could just toss in at the end and let it cook for a few minutes longer?
Thanks so much!
Sara
Hey Sara,
For the pasta you will cook according the package directions, I would not add this to the instant pot, same goes for the fresh pasta. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
I’m I am late to the game but, I am obsessed with this website! I made this dish tonight and it was AMAZING! Thank you for the Instapot option. I can’t wait to try more of your recipes ❤️
Thank you Ginger! I am glad this turned out well for you! xTieghan
Hi Tieghan, looks delicious! One quick question, could you use boneless short ribs?
Hey Annie,
Yes, totally fine to use boneless short ribs. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Made this in Instant Pot and it was soooo delicious! The most perfect, comforting, easy to make dinner. Thank you!
Thank you Juliette! xTieghan
Does the red wine cook off or get absorbed by the meat? I love cooking with it, but sometimes it can overpower the sauce. Can you still taste the wine at all after cooking it in the slow cooker for 6-8 hours?
Hey Brittany,
The red wine does cook off, if you don’t like the taste of red wine I would recommend using beef broth or cranberry/pomegranate juice mixed with water. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Delicious. Had over gnocchi instead of pasta and added mushrooms.
Thank you! xTieghan
Help! I sent my daghter to the store and she came back with short rib meat no bone – sliced 1/4 thin. Can I sear that and still use it in the crockpot and cook for 6 hours? So sad – was making this for Sunday football fireside lazy day…! Love your recipes have made MANY this year!! THANK YOU!!!
Hi Diane! How did it go? Did you end up slow cooking the meat? Let me know!! Hoping you loved this! Thank you! And Happy Holidays!! xTieghan 🎄
I tried this recipe in my instant pot tonight! Loved it!!! I found that actually 40 minutes on high pressure was not enough time – I put cooked again for another 12 minutes and that seemed to do the trick. My short ribs were pretty small so I dont know if anyone else has run into this issue. Great recipe though, will definitely use again 🙂
Amazing! I am so glad this turned out well for you, Alex! Thank you! xTieghan
What an amazing dish. We just made it and it was fantastic. We love your recipe flavors and this was absolutely what it promised. This was comfort food but elevated and it was justt phenomenal. Thank you for creating it and sharing it.
Hi Keir! I am really glad this recipe turned out so well for you!! Thank you so much for trying this! xTieghan
I made this today in the slow cooker. The flavor was excellent. The family loved it. In the future I will substitute a 7 bone chuck pot roast for the short ribs. I think it would shred and taste equally well at a much lower price point than the short ribs. Thanks for the recipe!!
Thank you Lynn! I am really glad this turned out so well for you! xTieghan
We made this tonight. The sauce was delicious however ours was more like soup, and our short ribs didn’t shred so instead we just cut them up. It sadly didn’t look anything like yours. I will try it again because yours look so good – any suggestions on where I may have went wrong? Could you trim the fat on the ribs before searing them?
Hey Anna,
I am so sorry you had issues with the recipe. Was there anything you adjusted? What cooking method did you use? Let me know how I can help! xTieghan
Was a bit disappointed in this recipe. The red wine flavor was a bit overpowering and the flavor in general fell short for me. My family agreed. Needs the addition of a vegetable perhaps.
Hey Elaine,
So sorry you did not enjoy this recipe, please let me know if I can help in anyway. xTieghan
Incredible – so tasty!! We went the whole 6 hours on high in the slow cooker. Might be the best meal my boyfriend and I have ever cooked together!
Hey Laura,
I am so glad you enjoyed the recipe, thanks for giving it a try! Happy Holidays! xTieghan
I made this last night and it did not turn out well. First, I should have questioned the amount of onions, but I didn’t, and 12 onions was WAY too much! Second, the ribs never got tender and the wine flavor was overwhelming. If I tried this again, I would use the corrected 1-2 onions, and beef broth rather than wine if using the crockpot. But honestly, after spending $45 on short ribs and having them go to waste, I don’t think I would take a chance on this again.
Hey Holly,
So sorry you did not enjoy the recipe, yes 12 onions would cause this to not be so great. I hope you will give it a try again! Happy Holidays! xTieghan
Hi. I’m making this today with the short ribs but forgot to get a Parmesan rind. Silly question but how much grated cheese would I use,if any?
Hey Spring,
I would add as much part as you would like. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
We made this over the weekend. The flavor was great but the sauce was runny – your picture looks more like the sauce should be thick and clinging to the pasta. Any ideas what might have gone wrong? I used the slow cooker on low, followed recipe as-is. Thanks!
Hey Danielle,
So sorry you had issues with the thickness of the sauce. You can always add a little corn starch to help thicken it up! I hope this helps for next time:) xTieghan
Hi- making this as we speak- it’s been about 3 hours and it is really liquidy- will this absorb over time? It doesn’t look at all hearty and meaty like yours does. Hopefully it thickens as it cooks? Any tips would be helpful !!
Hey Priya,
How did the dish turn out? What cooking method did you use? You can always add a little cornstarch to help thicken the sauce! I hope this helps:) xTieghan
HI, Tieghan, Made this for dinner yesterday. The house smelled AMAZING all day and it was the perfect end to the snowy day we had here in the mountains. Would use short ribs over and over again!!
Hey Kimberly,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
So savory, comforting and delicious! The wine flavor really comes through which we loved. Perfect for a cold, football Sunday. We served to friends, so perfect for any crowd!
Hey Rachael,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Wonderful recipe – thanks Tieghan! I added a can of crushed tomatoes, some Italian Seasoning, and a little chicken stock just to round out the intense flavor that the red wine brings to the sauce. Total success!
Hey Christopher,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
I did like this recipe, however, I think it needs just a little more dimension. Instead of both cups of water, I would’ve added stock/ bouillon for one of the cups of water. Also, I added carrots, shallots and a touch of corn starch at the end to thicken the sauce up.
Hey Chelsea,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
This recipe is not bad but I would not make again or recommend to anyone. I made with short ribs, and found it to be too meaty and bland (only 1 teaspoon of allspice?). If you’re looking for a hearty, delicious slow cooker meal, I would recommend the Half Baked Harvest Slow Cooker Red Wine Sunday Ragù Pasta over this (it’s soo good and has been a hit with everyone I’ve made it for).
Hey Elizabeth,
So sorry you did not enjoy this recipe, thanks for giving it a try! Happy Holidays! xTieghan
The description to this recipe says, “ Every bowl of pasta is just oh so slightly spicy, creamy, and has just the right amount of garlic and cheese.” Yet, there is nothing spicy, creamy, or cheesy (except Parmesan rind, and Parmesan for serving) in the ingredient list. Just a thought—were the ingredients incorrectly listed or some omitted?
Hey Elizabeth,
All of the ingredients are correct. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This dish was so delicious and easy to put together. My family loved it! Will definitely make this again!!
Hey Elizabeth,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
This dish is DELICIOUS! I made it stove top because my slow cooker is in the smaller side. I followed everything to a T. What im not a fan of is the amount of fat short ribs have, but that’s a personal opinion. I just removed most of the fat. The sauce itself is very good but while eating it I feel like it’s missing something. Can’t put my finger on it. Generally, VERY GOOD! May have to tweet it. It not sure how. Definitely will make again!
Hey Brittany,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Tried and LOVED this! However, the sauce was quite thin. Do you have any suggestions for what I might change?
Hey Claire,
Thanks so much for giving the recipe a try! To thicken the sauce try adding a little cornstarch! xTieghan
I usually love your recipes…. this was not good. Very greasy. I threw it out
Hey Sara,
So sorry you did not enjoy the recipe. Is there anything I can help with? Let me know! xTieghan
I wasn’t able to find allspice. Is there an alternative you’d recommend? Excited to make this!
Hey there,
All spice is what really gives the flavor here, you should be able to find it at your local grocery store. I hope you love the recipe and happy holidays! xTieghan
Loved this! I made some minor tweaks that I think I would repeat. I sauteed the onions in the same bacon pan before searing the short ribs. I also deglazed the pan with some of the wine/tomato paste/water mix and added that to the slow cooker. I had my slow cooker on high and the meat was still a bit tough at 6 hours. I think I would start this a little earlier next time and do the full 8 hours on high. It could be that my slow cooker is not that great. Overall, I think this is the perfect winter Sunday dinner!
Hey Emily,
I am so glad you enjoyed the recipe, thanks so much for giving this a try! Happy Holidays! xTieghan
Oh man, I absolutely cannot wait to try this out tonight..glad to know it’s 2 onions instead of 12 hahaha. This pasta sounds like the ultimate comfort food for a cold winter day
Hey Aenea,
I hope you love the recipe! Please let me know if you have any questions. Happy Holidays! xTieghan
How did you reduce the sauce? We made it in the crock pot and came out like a soup in terms is thickness. I don’t see that in the recipe. How long do you recommend leaving it uncovered to reduce?
Hey Arthur,
You can turn your heat to high to reduce. I hope this helps for next time. Happy Holidays! xTieghan
Really liked this dish. 4 stars b/c I didn’t taste the allspice as much as hoped and because the sauce has a lot of fat (depending on your taste, could be a good thing). As others noted, the sauce in the crockpot was pretty liquidy after 7 hours on low. When I took the meat off the bone, I transferred to a pot and put on the stove top, uncovered, at a low simmer for 1 hour. The sauce thickened up perfectly, as well as allowing the alcohol to cook off so it didn’t have a strong wine taste. We all enjoyed. Love all the recipes from this site.
Hey Katherine,
I am so glad you enjoyed the recipe, thanks for giving it a try! Happy Holidays! xTieghan
I was very excited to try this recipe – less excited after the cost of the short rib (very expensive in Canada). Resulting dish was overwhelmingly mediocre. This seems like the base for a stew not a pasta sauce. Wine taste was too strong and not balanced with other flavours. Not inedible but I would not recommend or make again
Hey Carly,
So sorry you did not enjoy the recipe, is there anything I can help with? xTieghan
I assumed that 2 onions is a typo so I increased it to 12. Just kidding!
Hey George,
Lol I hope you love the recipe! xTieghan
Another winner! Cooked short ribs in slow cooker all day, so good. Thank you!
Hey Teresa,
I am so glad you enjoyed the recipe, thanks for giving it a try! Happy Holidays! xTieghan
Oeh I’m gonna try this!
Note: when changing from US to Metric I suddenly need to use 2 extra slices bacon, 10 extra onions and 1 extra bayleaf 😉
Hey there,
Sorry, I will fix this! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
I’m only making half the recipe. How long should it cook in the slow cooker?
Hey Mary,
You will want to cook on low for at least 5 hours. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Which type of pasta did you use? Love the look! Will definitely be having this on Christmas Eve!
Thanks!
Hey Celeste,
I used trumpet noodles. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
This was so good! Easy enough to chop up some items the night before and do the rest in the morning to have your house smelling delicious all day! I made this for my in-laws and they loved it! My father-in-law told my several times throughout the night, even after dinner, how good it was haha 😊 definitely recommend!
Hey Morgan,
Thanks so much for giving the recipe a try, I am so glad you enjoyed it! Happy Holidays! xTieghan
Just made this for my roommate and me and boy was it tasty! Used short ribs and followed the Instant Pot recipe to a T. So good. I was wondering if you could estimate how much salt you used at the end of step one, assembling the sauce ingredients in the pot, where it says, “Season heavily with salt and pepper.” I’m not sure how much I put in but I don’t think I did enough. Made up for it by adding lots of cheese on top. Served this with homemade Caesar salad and it was a great combo 🙂
Hey Kristyn,
Thanks so much for giving the recipe a try, I am so glad you enjoyed it! Happy Holidays! xTieghan
Made this last night, it was delicious! The red wine flavor was perhaps a littleeee strong but overall a very comforting warm dish for a cold night. I would make this again but perhaps throw in some spinach or kale at the end to get some greens, and maybe a bit of cream to cut the red wine.
I used one package of bone in short rib and one package of boneless short rib because thats all I could find. It actually worked out perfectly because the boneless ribs are a bit less fatty so you get more meat, but still have some bones in there during the cooking process so you get the marrow flavor.
Thanks for the recipe!
Hey Amy,
Thanks so much for giving the recipe a try, I am glad it worked out for you! Happy Holidays! xTieghan
This was fantastic! I made it yesterday in my slow cooker and about 3 hours in, my place smelled amazing! I could not wait for dinner. I halved the recipe, using about 2.5 lbs. of short ribs and I served it over pappardelle pasta. I also added some thyme sprigs and a couple of sage leaves to the slow cooker in addition to the bay. I am so excited for leftovers tonight!
Hey Jamie,
Thanks so much for giving the recipe a try, I am so glad it worked out for you! Happy Holidays! xTieghan
I followed the instapot recipe. Very easy. I realized I do not prefer this taste. It is very hardy/bold flavor and acidic. Beautiful pictures though!
Hey Jen,
Thanks for giving the recipe a try, so sorry you did not enjoy the flavors. xTieghan
I doubled the recipe and made it for a party of six. Everyone loved it. We served it to other family members. This will become a regular recipe for a comfort pasta meal.
Hey Bill,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Holidays! xTieghan
Made this in my dutch oven on the stovetop. Came out great! I only used about 2 1/2 lbs of short ribs and the sauce was plenty thick. Can’t wait to try this with chicken!
Hey Lauren,
Thanks so much for giving the recipe a try, I am glad it worked out for you! Happy Holidays! xTieghan
I don’t have all spice. What can i use instead?
Hey Sam,
The all spice really creates the flavor here, so you will want to use that:) I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
my short ribs are tough and I cant separate them – I cooked them in a crockpot for 4-5 hours on high. Should I just keep on low over night?
Hey Andrea,
I would turn to low and let them cook longer. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Have you tried the short rib variation over mashed potatoes?
Hey Kristy,
I have not tried that, I’m sure it would be great. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Super tasty recipe but am I missing something about short ribs in general? Every time i make them, there is so much fat and connective tissue that makes it almost not worth the effort. I buy quality meat too!
Any advice would be appreciated. Thanks!
Hey Beldmer,
Thanks for giving this recipe a try, I am so glad you enjoyed it! Yes, short ribs are a fattier meat:) Happy Holidays! xTieghan
If I can’t find bone-in short ribs, can I use boneless?? Should I use the same quantity? Or less weight?
Hey Elizabeth,
I would use about 3 pounds of boneless short ribs. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
How thick should the sauce be?
Hey Allison,
The sauce should be pretty thick, similar to a stew. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Easy & really yummy. Even my picky eaters liked it! I did separate the fat at the end and put the sauce on the stove to reduce some, but highly recommend!!
Hey Jen,
Thanks so much for giving the recipe a try, I am so glad it worked out for you! Happy Holidays! xTieghan
It was delicious and so simple to make!!! I did the crockpot version
Hey Shannon,
Thanks so much for giving the recipe a try, I am so glad it worked out for you! Happy Holidays! xTieghan
Hi! My husband does not eat pork. Can i eliminate or substitute to the bacon for this receipe?
Hey Sarah,
I think turkey bacon would work well here! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Wish I had waded through all the freaked out comments about the onion typo to get to some of the suggestions to neutralize the intensity of the wine and the acidity of the tomatoes……I think if I make this again, I will also add chicken stock. I would cut the tomato paste by a bit and use a very mellow red wine. I used a merlot that was dry but just too full-bodied for this. I should have thrown in a little brown sugar to cut the acidity. The meat was amazing and I liked the sauce, but the flavor profile kind of knocks a punch and others in the house were not into it. We only had lasagne sheets, so I used those broken up into pieces. Next time, I will use an Israeli couscous, I think. However, it was a lovely, warming meal on the first big snow of the year, so thank you, Tieghan!
Hey Margo,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
If I was going to make for 12 people, would you recommend doubling all of the ingredients?
Hey Arie,
Yes, I would do that. Just be sure you have a large enough pot. I hope you love the recipe! Happy Holidays! xTieghan
I missed the 2 cups of water for the insta pot! I put the 2 cups of wine in, all other ingredients…hoping it’s ok, as I’m 10 minutes into the cooking in the insta pot! I don’t think I can open it and add,
Hey Anje,
I hope this turns out okay for you! Let me know! Happy Holidays! xTieghan
Very disappointed in this recipe! I loved the flavor but the consistency fell flat. The sauce did not thicken up AT ALL (I cooked on high for 6 hours in slow cooker and used short ribs). Turned out like a fatty, broth-y soup. So sad about this one because all other HBH recipes never disappoint! Definitely wouldn’t recommend this one. Try something different!
Hey Tori,
So sorry you did not enjoy this recipe. Please let me know if I can help in anyways! xTieghan
made this tonight for dinner and it’s SUCH a good wintertime recipe. delicious, hearty, makes the whole house smell irresistible and cozy, just five thumbs up. thanks tieghan!
Hey Lauren,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
I probably should’ve know based of the ingredients, but this had a very… unique flavor. AKA not really my favorite, haha. I was able to save the chicken and just used a canned sauce I already had with the pasta. So, it was no big deal and I’m still glad I tried this out. The beer bread was delish, as always. 🙂
If you’re making this for the first time, consider doing it with chicken before you drop the money for short ribs. I’m glad I saved myself that heartache!
Hey Julia,
Thanks for giving the recipe a try, I am sorry the flavoring wasn’t for you. Happy Holidays! xTieghan
I’ve never cooked with short ribs before but this recipe looked so delicious, I printed the recipe and off to the grocery store I went. That’s when he sticker shock hit! Who knew?!? Short ribs are a very expensive cut. If you get a minute, would love ideas for a substitution, for the budget-conscious! Thanks for all you do, and for your beautiful recipes. Grateful!!
Hey Kimberly,
This recipe also works well with chicken:) I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Super simple and really delicious. I thought the seasoning was great. I did cut back to 3 lbs of short ribs but kept the sauce ingredients as is and it turned out great. I served the leftovers over mashed potatoes and that was delicious as well. Thanks for the great recipe!
Hey Leslie,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
This pasta in the photo is beautiful. What kind is it?
Hey Dani,
Thanks so much, I used trumpets! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Dying to try this but out of paste – any substitution ideas? Thanks so much! We love your food and have been cooking/drinking our way through Covid with you.
Hey Jacky,
You can use tomato sauce in place of the paste. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
This is one of the first HBH recipes I have not loved and I have made probably a hundred of them Perhaps it was my error but it was bland and not wow like all the others have been. Too much onion too and yes, I only used two 😉
Hey Kathleen,
So sorry you did not enjoy this recipe, please let me know if there is anything I can do to help! Happy Holidays! xTieghan
Hey Tieghan!
If you’re making this with chicken instead of short rib do you recommend chicken on a bone of off? LMK, thanks!
Hey Erin,
Whatever you fave chicken is will work here! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Not asking about the onions 🤪 but instead was wondering if you could use boneless short rib instead of bone in?
Hey Kristen,
Yes, boneless short ribs will work! Please let me know if you have any other questions. Happy Holidays! xTieghan
Tiegan thank you for this recipe! My family absolutely loved it and I have a very picky 11 year old son. The sauce had so much flavor and they said this was their favorite way to have short ribs. You are the best! Merry Christmas 🎄!
Stephanie
Bay Village, Oh
Hey Stephanie,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
Wow. This is so good. I did half the meat and same amount of liquid. Worked out perfectly 4 hours in the stove. Cannot edit for the leftovers.
Hey Erin,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
We made this tonight with boneless short ribs – about 2.5 lbs since they were boneless – and 1 cup of water instead of 2.
Otherwise, we followed your recipe, using the Instant Pot. Added a bit of potato starch to the sauce at the end and let it cook down a bit while shredding the meat. It was delicious, so rich and deep flavors. Can’t wait for the leftovers, but it was an instant hit with my husband and son. Thank you!
Hey there,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
I used this recipe but subbed the pasta with mashed potatoes. I also added some chicken broth and roux to the meaty saucy mixture. I cooked my short ribs in a slow cooker which took a ton of time but it was delicious. I did have to continue skimming fat off the top to keep it from getting too greasy due to the short rib. As I was making it, the meat sauce kept feeling more like a stew than a pasta sauce and in the end I just felt that potatoes were more appropriate. I would recommend trying it! I think maybe next time, to make it pair more with pasta, I’d add heavy cream to the sauce instead of the roux.
Hey Jessica,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
Wow! Incredible. So. Much. Flavor.
Question – if I want it more thick and less saucy, would I do 1 cup wine, 1 cup water?
Hey Danielle,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Yes that would work well. Happy Holidays! xTieghan
This was really good. Used crockpot for 8 hours on low. The recipe version I saw said 2 onions! Was only able to get boneless short ribs, but turned out well. I used a whole bottle of wine (3 1/2 cups) and 1/2 cup of water – lovely flavor. Increased garlic to 10 cloves – still could hardly taste it. I would increase the amount of allspice and maybe pan sear some mushroom slices in some of the bacon fat and add those at the very end just before serving. I served this with mafaldine pasta only because I couldn’t find any pappardelle and it worked really well to hold the sauce. Feed 5 relatives, all enjoyed, and they were into the left-overs before evening was over!
Hey Marianne,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
Made this last night for a family dinner and it turned out AMAZING! Everyone loved it! I had a lot left so everyone got to take home leftovers. I made a few minor tweaks after reading the reviews. I added 1/2 cup less water to the crockpot and my sauce was a nice consistency, however once you mix it into the pasta it soaks it up, so the extra 1/2 cup would have been perfect. I also bought boneless short ribs from Costco because I couldn’t find bone-in. They were so tender and not fatty at all. I served it alongside the Winter Pomegranate Salad and before dinner I served the Cinnamon Bourbon Old Fashioned! Thank you for great recipes! They all turned out great!
Hey Cara,
Thanks so much for giving the recipe a try, I am so glad it worked out for you! Happy Holidays! xTieghan
Made this this weekend for my in laws–we all loved it! Loved the rich wine flavor complimented with the flavor of the short ribs. Truly delicious. I may just eat the sauce by itself as a soup cause it was that good…
Hey Kit,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
This was delicious! I made it in the Instant Pot and made a few changes. My son doesn’t eat bacon, so I added some dried porcini mushrooms (soaked in hot water first). I seared the meat directly in the instant pot, removed it, then sautéed onions, carrots, celery and the garlic, to add a bit more flavor. I didn’t have a Parmesan rind, but added a hunk of cheese, which apparently dissolved.
Hey Christina,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Yum! How is this over herbed polenta? Thinking of making for Christmas dinner…
Hey Kara,
I think this would be great over polenta. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
This was fantastic. I would use a little less wine next time because it was to much for my daughter. I loved it though. I did add a little dark cherry balsamic to give it a little sweetness. Also wonderful the next day. Thank You
Hey Glenn,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
Does it matter if I do not sear the short ribs before placing them in the crock pot? Does it help moisture stay in? How would it affect the dinner if I did not sear? So excited to try this tomorrow. I was hoping to run home on my lunch break and toss it all in and may not have time to sear. Thanks for the help and Merry Christmas!
Hey Lauren,
You can skip the sear:) I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Wow ! Delicious ! We picked a chuck roast because the store didn’t carry short ribs. We will be making this again and again, for sure ! And recommend it to our family 🙂 Thanks Tieghan !
Hey Emmie,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
This is outrageously delicious. Made with short rib on the stove. I let it simmer for about 5 hours in a Dutch oven and then chilled overnight. That allowed me to skim a huge amount of fat off the top when it was cold and solid, before reheating to serve the next day, so the sauce wasn’t greasy at all. Really just so good!
Hey Annie,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
I may have missed it, but how many does this recipe serve?
Thank you!
Hey Lauren,
This recipe serves 6. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Did you serve anything with this? I have 6 adults and 4 little kids. Making during Christmas and excited!! Thanks!
Hey Becky,
I like to serve this with crusty bread and a big salad. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Hi! I’m trying this for the first time on Christmas. What type of pasta is featured in your photo?
Thank you this sounds amazing.
Hey Kristie,
I used trumpet shaped pasta. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
If I’m using chicken do i cook the chicken all the way through before putting it in the slow cooker?
Hey Armida,
You will add the raw chicken to the slow cooker:) I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
This was AMAZING. I did the stovetop version. My in laws were SO impressed. I used beef stock instead of water, and added 2 extra cups because my short ribs were big. And for anyone complaining about the price of short ribs, y’all should come to Texas 😉
Hey there,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Holidays! xTieghan
Made this for Christmas Eve for the family and it was a hit! Be careful not to burn the bacon while the short ribs are searing. Also actually be generous with the salt when she says be generous.
Hey Jessica,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
Hi Tieghan! I am doing the instant pot version – when I put it on high pressure for 40 minutes, should it be on the less, normal or more function?
P.S. we are obsessed with all your recipes, you have taken over our kitchen!!
Thank you!
Liz O
Hey Liz,
You will want to use the normal function. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I made this for Xmas Eve dinner. I hate to say this but I was disappointed in this dish. The flavor of wine in the sauce was overpowering. This is also very rich.
Hey Sasha,
So sorry you did not enjoy the recipe, please let me know if I can help in anyway. Happy Holidays! xTieghan
This is not great. I suggest making the red wine cranberry braised short ribs instead of this recipe. That recipe is amazing. This one fell flat. The sauce doesn’t thicken and the meat was chewy. I’m guessing it’s because we cooked on high for 5 hours and it needs to be cooked low and slow.
Hey Emily,
So sorry you had issues with the recipe, please let me know if I can help in anyway. Happy Holidays! xTieghan
I made this for our Christmas Day dinner and it was delicious! Assume the longer end of the cooking window given. I did four hours on low and then bumped up to high. There are some pieces still not falling apart at 3.5 hours on high. Luckily some of it was ready earlier so we are those pieces. This meat is not cheap, but Christmas seemed like a good day splurge! Five stars!!
Hey Laura,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
Made this for Christmas dinner like Tieghan suggested and it was a total hit! The short ribs were a little fatty but spending the time to trim them was worth it. Definitely had to add some cornstarch like suggested to get the sauce a little thicker. This recipe was very easy and the best part was throwing it all in the slow cooker to do all the work! Definitely recommend trying this recipe!
Hey Rachel,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
Made this as a happy medium to my short ribs loving husband and I’m the pasta eater! The perfect combo! If I make it again, I’d do a few things differently – I’d buy boneless short ribs from Costco. I bough the bone-in ones from my local Publix and yes, it’s a pricier cut but so much dang fat! I know the fat gives it flavor, but I feel like I’m paying a ton for fat. I did remove the fat after cooking by cutting it off and then shredded the meat. I feel like the Costco boneless short ribs are just a better cut and you save the time having to debone, defat and shred. As another reviewer noted, I might sauté the onions in the bacon too. I did not find the wine flavor overwhelming – but I LOVE wine and I really loved the smell (I did the slow cooker method and my whole house smelled amazing!) But here’s the thing I’m thinking when I read reviews about the overwhelming wine taste – I suspect y’all used cheapo wine. You can’t do that. You have to use wine that you’d enjoy drinking. If you use cheap wine, yes, it’ll taste nasty. I used the same wine I drink, which isn’t too expensive at all, Apothic Red, which is about $8 at Costco and $11 at the grocery store. I used rigatoni as my pasta and I think it worked really well. I didn’t have access to campanelle and I thought the rigatoni would be the perfect pair to a heartier sauce – the ridges really help too. Oh – I originally forgot the parm rind but added it in the middle and I think it turned out ok – I removed it prior to shredding and making the sauce at the end. It was yummy and hearty, and I think I’ll make it again, but I would make those changes and see what happens 🙂
Hey Amanda,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Made this on Christmas! So delicious!! Easy to do, ended up doing on the stove top in my dutch oven because my slow cooker was too small for all the short ribs. Everyone loved it.
Hey Kate,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
My husband and I made this for Christmas dinner. We had planned to make it in the slow cooker, but didn’t get it started in time. We switched to the Instant Pot instructions, and the result was wonderful! The meat fell off the bone, and the flavor was rich and delicious. Will definitely use the Instant Pot method again.
Hey Carly,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
Hey T—wondering what pasta is best for this dish? Not sure what you used here. We’re thinking of rigatoni for our NYE dinner. L
Hey Fanny,
I used trumpets, but any short cut pasta will work well here. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
Tiegan, I truly enjoy your website and have tried MANY of your dishes. Yours is my go-to recipe site! Like others have commented, I felt this recipe is missing a little something. Personally, I think it would be better served over mashed potatoes or on a brioche bun. Having said that, the sauce is very tasty and made a good pasta dish.
For others who have commented that the sauce is thin and fatty, this might help: in step 4 while shredding the meat, I poured all the sauce into a pot, skimmed the fat off the top and simmered the sauce for about 20 minutes to reduce the liquid. Then put the meat and sauce back into the crockpot to keep warm while I made the pasta. Granted this was another step and created a dirty pot, but truly, who wants or needs that fat?
Hey Valerie,
Thanks so much for giving the recipe a go, I am thrilled it was enjoyed! Happy New Year! xTieghan
I made this tonight and the flavor is phenomenal. Perfect for a cold winter night. I struggled with the meat a little bit, I definitely over cooked it. I have a ninja 9-1 presser cooker that also has a slow cook function, after tonight I believe that I need to treat this function like I am cooking on the stove and shorten my times when letting meat cook for a while. I did notice that my fat didn’t render, I assume it is supposed to in order to shred so any tips on how to accomplish this next time?
Hey Mackenzie,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! I have never used the slow cooker function on the instant pot, so maybe they did not cook down as much as they should have. Happy New Year! xTieghan
Do you recommend the stove top or instant pot method? I’m not sure which route to go!
Hey Alessandra,
Both work well, I think low and slow is best! I hope you love the recipe. Please let me know if you have any other questions! Happy New Year! xTieghan
Hi Tieghan,
I made this recipe yesterday exactly as you describe. My sauce however is very runny, basically looks like soup. Do you have any idea why it wouldn’t have thickened or recommendations on how I can salvage the sauce without ruining the flavors? Thank you!
Hey Michelle,
Thanks so much for giving the recipe a try, I am sorry your sauce did not thicken. Try adding some corn starch to the sauce:) Please let me know if you have any other questions! Happy New Year! xTieghan
What’s the benefit of using bone-in vs. boneless short ribs?
Hey Lauren,
Either one works well. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
I made this for NYE dinner tonight and while the meat was very tender (I used short ribs + slow cooker method) the sauce never thickened. It ended up more like a stew than a true sauce? Any ideas where I went wrong? Almost felt like the 2 cups of water was too much? I wanted this to be perfect so bad and would love to try again!
Hey Faith,
Thanks so much for giving the recipe a try, I am sorry the sauce did not thicken for you. Try adding cornstarch to thicken the sauce. I hope this helps for next time! Happy New Year! xTieghan
This recipe was such a hit for my family’s NYE… Thank you Tieghan! I do have a question though – after cooking for 5 hours in the slow cooker, my sauce had an inch layer of fat from the meat at the top. I had to put it in the refrigerator for a bit in order to scrape the fat layer off. Did this not happen to yours? Any suggestions? Thanks again!
Hey Stacy,
Thanks so much for giving the recipe a try, I am thrilled it was a hit! That is a great way to get rid of any extra fat that you do not want. Happy New Year! xTieghan
This was delicious! Cooked it on the stovetop and the house smelled amazing. I would have taken a picture but the family couldn’t wait to dig in!
Hey Kriss,
I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan
Flavor of this was delicious! Followed the recipe to a T but minus bacon since I was out! I did about 7 hours on low. Only issues I had was the short rib was really difficult to shred, I had to use a knife, not sure if that’s normal. Also my onions were not cooked! Which made for a bit of an unpleasant bite. When I make again I’d cook the onions in the pan as well before putting into the slower cooker.
Hey Ashley,
Thanks for giving the recipe a try, I am so sorry you had issues with the short ribs and onions, after 7 hours on low they should be fall off the bone and the onions should be tender. I am wondering if you have add any issues with your slow cooker recently? Maybe try this in the dutch oven next time! I hope this helps! xTieghan
This turned out so good! I love short ribs, but never tried to make them until I found this recipe. I made it in the Instant pot and it was really easy and even tasted better the next day as leftovers. Only thing is that I didn’t realize how expensive short ribs are, so I’m hoping to find another cut of meat (not chicken) that I could use in place of the short ribs if I wanted to make this a more affordable meal. Definitely plan to make this again, but I ended up having so much sauce leftover that I had to make more pasta the next day and have it again (not that I’m complaining).
Hey Stephanie,
Thanks so much for trying the recipe. I am so glad you enjoyed! xTieghan
Any tips for shredding the ribs? I could barely do it and just had to cut it in chunks.
Hey Nicole,
So sorry you had issues with the ribs, they should fall off the bone. Which cooking method did you use? Was there anything you adjusted in the recipe? Let me know how I can help! xTieghan
I was so excited to make this but it did not turn out well. I would not advise using the instant pot like I did. I followed the recipe exactly but my short ribs were not fall off the bone tender/didn’t seem to be fully cooked, so I had to cook them another 25 minutes. It also came out very oily and not so much tomato saucy. Was very disappointed as this was not a cheap meal to shop for. I think slow cooker would be best.
Hey Amy,
So sorry you did not enjoy this recipe, please let me know if I can help in anyway! xTieghan
Is there any way to do this without a slow cooker or dutch oven?
Hey Brendan,
You can make this recipe in a slow cooker, dutch oven (or any oven safe pot), or instant pot. I hope you love the recipe! xTieghan
First, let me say, this is DELICIOUS! Truly delicious!! However, I read all the reviews before I made the recipe (just because I was surprised it was not 5 stars) and did make notes and a few adjustments- I hope they will be helpful because I think this is a must try recipe! First- I do say Short Ribs are worth the cost… they are pricey but so delicious. HOWEVER, I don’t think this is a “cook in crock pot and pull apart the meat” recipe… everyone complained about the amount of fat- well, fat is what makes it delicious 🙂 So here is how I addressed making the recipe less greasy/fatty but not losing any flavor: I cooked the ribs in the crock pot all night on low, pulled all the ribs out the next day and I DID pull fat out apart from the meat- it was easy but a little tedious- I’d do it again for the outcome! Secondly, when I was browning the ribs before I put them in the crock pot, I got all the sauce ingredients together. Once the ribs were done, I browned the onions and garlic in the pan. Then I added all the sauce ingredients (I used half wine and half broth since so many commented on a strong wine taste) to the pan to cook off the alcohol flavor. ALL of that I then added over the ribs to cook all night. I think those steps are VERY worthwhile and helpful…. LAST thing is, no doubt, there is a large layer of fat/grease, when the ribs are done cooking (but thats where the flavor comes from!!!)… I just made sure to take a bunch of spoonfuls of the grease out before I added the meat back- it was DIVINE. Not greasy, not fatty, just delicious and worth the steps. I hope this is helpful… makes the recipe a little more work but not difficult <3. Thanks for such a yummy birthday dinner!
Hey Megan,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! xTieghan
This was delicious! The only strange thing was that the onions were crunchy, which doesn’t make sense to me. I chopped them fairly small and everything was in slow cooker on low for 6 hours. I have never had that happen before! Do you think the next time I should saute the onions before adding to the slow cooker? I also substituted one of the cups of wine for one cup of beef broth at a friend’s recommendation. It really was delicious despite the crunch. Thanks for the great recipe!
Hey Erin,
Thanks so much for trying the recipe. I am glad you enjoyed it! Yes, I think sautéing the onions would be a great idea! xTieghan
About to make this but cut it in half with chicken. How long would I cook the chicken in the instant pot?
Hey Bridget,
I would follow the recipe as is:) I hope you love the dish. Let me know how it turns out! xTieghan
This is one of the first recipes I’ve tried from HBH and I am disappointed, despite LOVING the pictures and ideas of this site. The meat was not tender and very tough. I followed this recipe to the T and was not loving how tough the meat came out.
I have tried other HBH recipes and am much more pleased with them.
Hey Danielle,
I am sorry you did not enjoy the recipe, please let me know if you have any other questions! xTieghan
This was an absolutely delicious, filling, and warm meal. My husband and I both loved it!
Hey Sammy,
I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan
Unfortunately, I was disappointed with this recipe. After following the recipe exactly, I found that the sauce tasted way too strongly of wine which masked any other flavor, and the ribs after cooking for 6.5 hours were not tender at all. Really unpalatable. Other of your recipes are huge winners, however this one was not and this is my warning not to try especially with such expensive meat.
Hey Gabrielle,
So sorry you did not enjoy the recipe, please let me know if I can help! xTieghan
I made the instapot version tonight and the meat came out pretty tough to shred so we had to cut it into small pieces. We had a black angus bone in short rib but are thinking the quick version just didn’t give it enough time to fully render. The sauce was okay but pretty thin and I did add red pepper flakes for a kick but was hoping for more flavor. Again, thinking the short cook time wasn’t enough to bring out all the flavors. I need to attempt again and will go for the slow cooker or stove top!
Hey Lisa,
Thanks so much for trying the recipe, so sorry you had issues with the meat. Was there anything you adjusted? Let me know how I can help for next time! xTieghan
Hey there:) have you ever tried this in a pressure cooker? Would you have any recommendation for cooking this recipe in that?
Thanks 🙂
Elissa
Hey Elissa,
The instant pot instructions are listed above:
1. In the bowl of your Instant Pot, combine the wine, 2 cups water, the tomato paste, onion, garlic, allspice, and bay leaves. Season heavily with salt and pepper.
2. Season the short ribs or chicken with salt and pepper. In a large skillet, cook the bacon until crisp. Remove from the skillet, drain excess grease. Add the bacon to the Instant Pot. Going back to the same skillet, sear the ribs on both sides over medium-high heat. Transfer the ribs to the Instant Pot. Gently toss everything to combine. Add the parmesan rind. Seal the lid and cook on high pressure for 40 minutes.
3. Once done cooking, use the natural or quick release function. Finish as directed above from step 3 on.
Let me know if you have any other questions! xTieghan
Mediocre recipe. This was a costly meal to make (70 dollars for short ribs alone) and the consistency did not at all turn out. Far too much liquid and grease. Unlikely to make again.
Hey Kayla,
So sorry you did not enjoy the recipe, please let me know if I can help in anyway! xTieghan
Flavour was amazing!! But the sauce was way too watery for pasta! Maybe over rice.. it was broth like instead of pasta sauce! Followed the recipe exactly
Hey Cor,
Thanks a lot for making this recipe, I am delighted that it was enjoyed! You could totally serve over rice. Happy Friday:) xTieghan
Do you think this will be enough for 8 ppl?
Hey Britt,
Yes, I think you will have enough:) I hope you enjoy the recipe! Let me know if you have any other questions! xTieghan
This was fantastic. Worked really well with 1.5-2lbs of short ribs (great sauce to meat ratio). Would highly recommend. Also, I cooked this in a Dutch oven for 5-6 hours on low, so another option if you don’t have a slow cooker!
Hey Ally,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
I was planning to make this over cauliflower gnocchi to cut down on some of the carbs. So, I won’t have pasta water – any other tips to thicken the sauce if it needs it?
Hey Lea,
The pasta water is used to thin the sauce if needed. I think you should be fine with the recipe as is. I hope you love it! xTieghan
This was DELICIOUS and so easy to make! I halved the recipe since it was just for my husband and I and we still have leftovers. After reading a bunch of reviews and seeing a lot of comments about the sauce being runny, I wanted to make sure that didn’t happen, so I added a good amount of cornstarch towards the end to make the sauce nice and thick. It came out perfect so I definitely recommend making that adjustment!
Hey Bari,
I am so so glad that you liked the recipe, thanks a lot for making it! Happy Friday:) xTieghan
What would you suggest as a nice appetizer to serve prior to this and the winter salad?
Hey Stephanie,
Here are some appetizers that would work well:
https://dev.halfbakedharvest.com/honey-whipped-ricotta-and-prosciutto-crackers/
https://dev.halfbakedharvest.com/pastry-wrapped-cranberry-baked-brie-bites/
https://dev.halfbakedharvest.com/burrata-with-lemon-pepper-salami-bites/
Let me know if you have any other questions! xTieghan
I know a few people have commented on the expense of short ribs – pretty pricey for the amount of meat you get when you buy bone-in short ribs. I read somewhere that you can substitute beef chuck roast for a more economical version. I’m trying it this week and will comment on how it turns out!
Hey Lindsay,
I hope you love the recipe, you can also always use chicken as a cheaper option. Let me know how it turns out! xTieghan
how do I modify the recipe if I only have 1 pound of meat?
Hey Valerie,
I would cut the recipe in half. I hope you love the recipe, please let me know if you have any questions! xTieghan
Delicious! I loved this recipe! I had a lot of leftover short rib sauce which I froze about a week ago. Any suggestions on how to thaw and re-heat?
Hey Audrey,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! xTieghan
This was delicious! I used a dutch oven and after 3.5 hours, I pulled the ribs out and shredded. I removed the lid and turned the heat up to reduce a bit further, then added the beef back in. Texture and flavour is wonderful. Thank you!
Hey Rick,
I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
This is insanely delicious. My dad kept saying he felt like he was at a fancy restaurant. We served with rigatoni and steamed broccoli. Absolutely fantastic!
Hey Julia,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
You have such a talent for making cozy rainy day recipes! Thank you for always adding warmth and deliciousness to my grey rainy days!
Hey Anna,
I am thrilled you enjoyed the recipe. Thanks for giving it a try! xTieghan
This was AMAZING! I noticed short ribs in my local butchers and have been looking for a recipe to try them. This really did not disappoint. It has already been requested again for another family dinner.
Hey Heidi,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan
Loved this so much! Was such a great meal for a cold night. Also just read you blog about your brothers gold medal win. How amazing, brought a tear to my eye.
Hey Becky,
Thanks so much for making the recipe, I am delighted it was enjoyed! xTieghan
Hello! Do you think I could use a chuck roast that is cut into four quarters?
Hey Kelli,
Sure, I think that would work well for you! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Didn’t really care for this and did not make enough to feed my family. There was plenty of sauce but barely any meat. It was really more like putting runny stew on noodles. Followed the recipe to a tee but it looked more like a Pinterest fail.
So sorry you did not enjoy the recipe Andrea, let me know if I can help in anyway! xTieghan
Hi show long did you sear the short ribs for?
Hey Caitlin,
I sear just until brown on all sides, about 2-3 minutes per side. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this for dinner on Sunday and it was fantastic. My husband LOVED it! I ended up using about 3 lbs of boneless short ribs, since they were much cheaper than the bone-in ones. I seared the meat just a bit longer to make up for this, but overall it was super tender. Such a great set it and forget it meal!
Hey Rachel,
I am so thrilled this recipe was a hit, thanks a lot for giving it a try!! xTieghan
I made this recipe and followed all ingredients to a T. Except I used boneless short ribs bc they didn’t have bone in at the store. It came out super watery. I didn’t add any pasta water. Next time I make this how can I make it not watery? Yours looks saucey and mine resembled more of a roast liquid look.
Hey BreeAnna,
So sorry to hear this, next time try adding some cornstarch to help thicken the sauce. I hope this helps! xTieghan
I have a silly question.. how big of a Parmesan rind do you put in? Doesn’t it melt? I put in a piece about 4×3 inches and it got all gooey. What do you do with the rind after wards?
Hey Jenny,
I really use any size rind, yes it will get gooey and soft but it will not fully melt, you will want to discard once you pull it out. I hope you enjoyed the recipe! xTieghan
THIS RECIPE WAS FIRE. I attempted to half it, but accidentally added the full amount of red wine, whoops. I added a few extra tablespoons of butter for some more fat and left it in the oven for about an hour and a half longer than it calls for to reduce the wine out.
It. Was. PERFECT. Best thing I’ve cheffed up in a long time. Cudos HBH for another great dinner!
Hey Rachel,
Thanks so much for giving the recipe a try, I am thrilled it was enjoyed! xTieghan
One recommendation: if you make this with spare ribs, highly recommend skimming off some of the fat. I was very disappointed with spending $60 on meat for the end product to be so fatty/oily.
Hey Katrina,
Sorry you didn’t love the recipe, please let me know if I can help in anyway! xTieghan
Hi,
I plan on doing the stove top method, instead of water can i use beef broth?
Thanks! Love your recipes!
Hey Katie,
Yes, beef broth would be fantastic! I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
Does it matter if you don’t put the Parmesan rind in? I can’t it find any locally with the rind on!
Hey Amy,
Totally fine to skip the parm rind. I hope you love the dish, please let me know how it turns out! xTieghan
This is one of the best pasta dishes I’ve ever had! Made it for guests and everyone was so impressed! Can’t wait to make it again!
Hey Shana,
That is so awesome this recipe was enjoyed, thanks for making it! Happy Friday! xTieghan