Description
This Slow Cooker Short Rib Ragu is a rich, hearty Italian-style beef sauce perfect for serving over wide pasta like pappardelle. Tender short ribs are seared to develop deep flavor, then slow-cooked in a tomato and red wine sauce infused with herbs and vegetables until meltingly tender. The result is a luscious, comforting ragu that makes an impressive yet easy main course, ideal for cozy dinners or entertaining.
Ingredients
Scale
Beef and Seasoning
- 2 pounds bone-in beef short ribs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Vegetables and Aromatics
- 1 small yellow onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
Sauce Ingredients
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- 1/2 teaspoon crushed red pepper flakes (optional)
To Serve
- 12 ounces pappardelle or other wide pasta
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Season and Sear Short Ribs: Pat the short ribs dry and season them with salt and black pepper. Heat olive oil in a large skillet over medium-high heat and sear the short ribs on all sides until deeply browned to develop rich flavor. Transfer the ribs to the slow cooker.
- Sauté Vegetables: In the same skillet, add diced onion, carrots, and celery. Cook for about 5 minutes until softened. Add minced garlic and sauté for 1 minute until fragrant.
- Add Tomato Paste and Wine: Stir in the tomato paste and cook for an additional minute. Pour in the red wine, scraping up any browned bits from the pan, then simmer for 2 to 3 minutes to reduce slightly.
- Transfer to Slow Cooker: Pour the vegetable and wine mixture into the slow cooker over the seared short ribs.
- Add Remaining Ingredients: Add crushed tomatoes, beef broth, oregano, thyme, bay leaf, Worcestershire sauce, sugar, and crushed red pepper flakes (if using) to the slow cooker. Stir gently to combine.
- Slow Cook the Ragu: Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the short ribs are very tender and easily shreddable.
- Shred the Meat: Remove the short ribs from the slow cooker, discard the bones, and shred the meat with two forks. Return the shredded beef to the sauce and stir well to combine.
- Cook the Pasta: Meanwhile, cook the pasta according to package directions until al dente. Drain well.
- Serve: Plate the pasta and spoon the ragu over it. Garnish with grated Parmesan cheese and chopped fresh parsley. Enjoy warm.
Notes
- For deeper flavor, make sure to sear the short ribs well before adding to the slow cooker.
- The sauce can be made a day ahead and tastes even better after resting overnight.
- If the sauce is too thin, simmer it uncovered on the stovetop for a few minutes to thicken before serving.
- Use gluten-free pasta to make this dish gluten-free.
