Description
A rich and hearty Slow Cooker Short Rib Ragu featuring tender, slow-cooked beef short ribs simmered in a flavorful tomato and red wine sauce, served over your choice of pappardelle or tagliatelle pasta. Perfect for a comforting Italian main course with deep, savory flavors developed over hours of slow cooking.
Ingredients
Scale
Meat
- 3 pounds beef short ribs
Vegetables
- 1 large yellow onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 5 cloves garlic, minced
Liquids and Sauces
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
Herbs and Spices
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Pasta and Garnishes
- 1 pound pasta such as pappardelle or tagliatelle
- Grated Parmesan cheese for serving
- Chopped parsley for garnish
Instructions
- Sear the short ribs: Heat olive oil in a large skillet over medium-high heat. Brown the short ribs on all sides until they develop a deep golden crust. This step locks in flavor and adds richness. Transfer the ribs to the slow cooker.
- Sauté vegetables: In the same skillet, add the chopped onion, carrots, and celery. Cook them until softened and translucent, about 5 to 7 minutes. Add minced garlic and cook for one more minute, stirring frequently to prevent burning.
- Add tomato paste and deglaze: Stir in the tomato paste and cook for another minute to deepen its flavor. Pour in the dry red wine, scraping the skillet bottom to release all the flavorful browned bits. Let the wine reduce slightly for 2 to 3 minutes.
- Transfer to slow cooker: Pour the vegetable and wine mixture into the slow cooker over the seared short ribs. Add crushed tomatoes, beef broth, fresh thyme sprigs, bay leaf, salt, and black pepper. Stir gently to combine all ingredients.
- Cook low and slow: Cover and cook on the low setting for 7 to 8 hours, or on high for 4 to 5 hours, until the meat is extremely tender and falling off the bone.
- Shred the meat: Remove the short ribs carefully from the slow cooker. Discard the bones and shred the meat using two forks. Return the shredded beef back to the sauce and mix thoroughly.
- Prepare pasta: Cook the pasta according to package instructions until al dente. Drain well.
- Serve: Spoon the ragù generously over the cooked pasta. Garnish with freshly grated Parmesan cheese and chopped parsley for a truly authentic Italian experience.
Notes
- Use a good quality dry red wine for best flavor.
- The ragu tastes even better the next day, so consider making it ahead.
- If the sauce is too thin, remove the lid and cook on high for 20 to 30 minutes to thicken before serving.
