If you’re in the mood for a rich, flavorful dish that’s easy to make and perfect for a cozy meal, Slow Cooker Beef Short Rib Ragu is the ultimate comfort food. The slow cooker does all the work, allowing the beef short ribs to become tender and infused with a deep, savory sauce that’s perfect for serving over pasta, polenta, or mashed potatoes.
This dish is perfect for a busy weeknight or a special family gathering — it’s hearty, flavorful, and makes your house smell incredible as it simmers.
1. Why You’ll Love Slow Cooker Beef Short Rib Ragu
There are many reasons this dish will become a favorite:
- Tender, Fall-Apart Beef: Slow cooking short ribs yields meat that’s melt-in-your-mouth tender.
- Deep, Rich Flavors: The ragu sauce is packed with depth from red wine, garlic, tomatoes, and aromatic herbs.
- Minimal Effort: Toss everything into the slow cooker and let it work its magic.
- Perfectly Versatile: Serve over pasta, mashed potatoes, rice, or even in a sandwich.
- Make-Ahead: This dish is great for meal prep or making ahead for busy days.
2. Ingredients You’ll Need for Slow Cooker Beef Short Rib Ragu
This recipe uses simple, high-quality ingredients that create an incredible dish:
For the Beef Short Ribs:
- Beef Short Ribs: 4-6 bone-in short ribs (about 3-4 pounds)
- Olive Oil: 2 tablespoons (for searing)
- Salt and Pepper: To taste
- Yellow Onion: 1 large, chopped
- Carrot: 1 large, peeled and chopped
- Celery: 2 stalks, chopped
- Garlic: 4 cloves, minced
- Tomato Paste: 2 tablespoons
- Red Wine: 1 cup (preferably dry red wine)
- Canned Tomatoes: 2 cans (14.5 oz each) of diced tomatoes
- Beef Broth: 1 cup
- Bay Leaves: 2
- Fresh Thyme: 2 teaspoons (or 1 teaspoon dried)
- Fresh Rosemary: 1 sprig (or 1 teaspoon dried)
For Serving:
- Freshly cooked pasta (pappardelle, rigatoni, or spaghetti are perfect)
- Grated Parmesan cheese (optional)
- Fresh parsley or basil for garnish
3. Step-by-Step Instructions for Making Slow Cooker Beef Short Rib Ragu
1. Sear the Short Ribs:
- Heat olive oil in a large skillet over medium-high heat. Season the short ribs with salt and pepper, then sear them in batches, cooking each side for about 3-4 minutes until browned. This step adds depth of flavor to the meat. Once seared, transfer the ribs to the slow cooker.
2. Sauté the Vegetables:
- In the same skillet, add the chopped onion, carrot, and celery. Cook for about 5 minutes until softened, scraping up any brown bits from the bottom of the pan.
- Add the minced garlic and tomato paste, stirring for another 2 minutes until fragrant.
3. Deglaze with Wine:
- Pour the red wine into the skillet and bring it to a simmer, scraping the bottom to deglaze. Let the wine reduce for about 2-3 minutes.
4. Add the Remaining Ingredients:
- Add the canned tomatoes (with juices), beef broth, bay leaves, thyme, and rosemary to the skillet. Stir to combine, then pour everything into the slow cooker with the seared short ribs.
5. Slow Cook the Ragu:
- Cover and cook on low for 7-8 hours, or until the beef is incredibly tender and falling off the bone.
6. Shred the Beef:
- Once cooked, remove the short ribs from the slow cooker and shred the meat using two forks. Discard the bones and any excess fat.
- Return the shredded beef to the slow cooker and stir the ragu to combine. Taste and adjust seasoning with salt and pepper, if needed.
7. Serve:
- Serve the ragu over freshly cooked pasta, polenta, or mashed potatoes. Garnish with fresh parsley or basil and a sprinkle of Parmesan cheese for added richness.
4. Tips for the Best Slow Cooker Beef Short Rib Ragu
- Searing the Meat: Don’t skip searing the short ribs! It locks in flavor and helps develop the rich, caramelized taste that makes the ragu delicious.
- Use Good Quality Wine: The wine is a key ingredient, so choose a dry red wine that you enjoy drinking (it doesn’t have to be expensive).
- Adjusting Consistency: If the sauce is too thick, add more beef broth. If it’s too thin, let it cook uncovered for the last 30 minutes to reduce and thicken.
- Make Ahead: This dish can be made a day ahead and stored in the fridge. The flavors will continue to develop and improve overnight. Reheat before serving.
- Freezer Friendly: Store any leftovers in an airtight container in the freezer for up to 3 months. Reheat slowly in a saucepan or the slow cooker.
5. Serving Ideas for Slow Cooker Beef Short Rib Ragu
This dish is hearty enough to stand alone, but here are some great ways to round out your meal:
- Garlic Bread: Serve with crusty garlic bread to soak up all the delicious ragu sauce.
- Simple Salad: A fresh green salad with lemon vinaigrette helps balance the richness of the dish.
- Roasted Vegetables: Roasted potatoes, Brussels sprouts, or green beans pair beautifully with the savory beef.
- Polenta or Mashed Potatoes: Creamy polenta or mashed potatoes are perfect vehicles for this rich ragu.
6. Nutritional Benefits
While this dish is indulgent, it also offers several benefits:
- High in Protein: Beef short ribs provide a rich source of protein to keep you full and satisfied.
- Iron-Rich: The beef and broth provide important iron, which helps in oxygen transport and energy production.
- Vegetable Boost: The carrots, celery, and onions add vitamins and fiber to balance the richness of the beef.
- Collagen-Rich: Slow cooking the short ribs helps extract collagen from the bones, which is great for joint and skin health.
FAQs
- Can I use beef stew meat instead of short ribs?
Yes! If you can’t find short ribs, beef stew meat is a good alternative, though it won’t be quite as rich and tender. - Can I use a pressure cooker for this recipe?
Absolutely! If using a pressure cooker or Instant Pot, cook on high for 45 minutes, then shred the beef. - Can I make this recipe with chicken?
While chicken can work in a similar recipe, the richness and depth of flavor from beef short ribs are hard to replicate with poultry. - Can I make this dish vegetarian?
Yes! Use lentils or mushrooms as a substitute for the beef, and vegetable broth instead of beef broth to create a vegetarian ragu. - How long will the leftovers last?
Leftovers will keep in the fridge for 3-4 days and can be frozen for up to 3 months. - Can I make the ragu ahead of time?
Yes! The ragu can be made ahead and stored in the fridge or freezer. Just reheat it before serving. - Can I skip the wine in the recipe?
Yes, you can substitute the wine with additional beef broth or a bit of balsamic vinegar for acidity. - What’s the best way to shred the beef?
Use two forks to pull the meat apart. It should fall apart easily after slow cooking. - What should I do if the sauce is too thin?
Let the sauce simmer uncovered for 15–20 minutes to thicken it, or mix in a bit of cornstarch slurry (cornstarch and water). - Can I make this ragu in the oven?
Yes! Braise the beef in a covered Dutch oven at 300°F for about 3 hours, then shred and mix with the sauce.
Slow Cooker Beef Short Rib Ragu is a luxurious and hearty dish that brings deep, savory flavors with minimal effort. The slow cooking process ensures the beef is incredibly tender, while the rich tomato-based sauce gives you a flavorful, satisfying meal. Whether you serve it over pasta, polenta, or mashed potatoes, it’s a dish that’s sure to become a favorite in your kitchen!