Slow Cooker Short Rib Ragu Recipe

Introduction

This Slow Cooker Short Rib Ragu is a rich and comforting dish perfect for a cozy meal. Tender beef short ribs simmer in a flavorful tomato sauce infused with herbs and red wine, creating a deliciously hearty sauce that pairs wonderfully with gnocchi or your favorite pasta.

Ingredients

• 2 Tbsp. cooking oil
• 2 lbs. beef short ribs (bone-in)
• 24 oz. jar spaghetti sauce (I use Rao’s tomato basil sauce)
• 1 white onion, diced
• 1 Tbsp. garlic, minced
• 1 1/2 tsp. dried basil
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup red wine (I like to use a red blend)

Instructions

1. Step 1: Set a large skillet on the stove and heat over medium-high. Add the cooking oil once hot. Brown the short ribs on all sides until well-seared but not cooked through.
2. Step 2: Transfer the browned short ribs to the slow cooker.
3. Step 3: Pour the spaghetti sauce over the ribs. Add the diced onion, minced garlic, dried basil, dried oregano, salt, pepper, and red wine. Stir gently to combine.
4. Step 4: Cover and cook on LOW for 6–8 hours until the meat is tender and falling off the bone.
5. Step 5: Remove the short ribs from the slow cooker. Carefully shred the meat from the bones, discarding any fatty pieces and bones. To reduce grease, place paper towels over the sauce, lift quickly, and discard the towels. Stir the shredded meat back into the sauce.
6. Step 6: For serving, boil 16 oz. of gnocchi according to package instructions. Stir the cooked gnocchi into the ragu. You can also serve this sauce over any pasta of your choice. Top with freshly grated Parmesan cheese and enjoy!

Tips & Variations

• For added depth, use a high-quality red wine blend that you enjoy drinking.
• If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to let some liquid evaporate.
• Substitute short ribs with beef chuck roast cut into large chunks if short ribs are unavailable.
• Try stirring in fresh herbs like parsley or basil just before serving for a fresh flavor.

Storage

Store leftover ragu in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This sauce also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ragu without a slow cooker?

Yes, you can simmer the sauce and browned ribs in a heavy pot over low heat for 3-4 hours until the meat is tender, stirring occasionally.

What can I serve the ragu with besides gnocchi?

This ragu pairs beautifully with pappardelle, fettuccine, polenta, or even creamy mashed potatoes for a comforting meal.

Slow Cooker Short Rib Ragu Recipe

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★★★★★

4.7 from 141 reviews

This Slow Cooker Short Rib Ragu recipe delivers tender, flavorful beef short ribs simmered in a rich tomato basil sauce with aromatic herbs and red wine. Perfect for a comforting meal, this ragu is served over gnocchi or your favorite pasta, making it ideal for cozy dinners with minimal hands-on cooking.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 6 to 8 hours
• Total Time: 6 hours 20 minutes to 8 hours 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat

• 2 lbs. beef short ribs (bone-in)

Sauce and Seasoning

• 24 oz. jar spaghetti sauce (Rao’s tomato basil sauce recommended)
• 1 white onion, diced
• 1 Tbsp. garlic, minced
• 1 1/2 tsp. dried basil
• 1 tsp. dried oregano
• 1/2 tsp salt
• 1/4 tsp. pepper
• 1/2 cup red wine (red blend preferred)

Other

• 2 Tbsp. cooking oil

Instructions

1. Brown the Short Ribs: Heat a large skillet over medium-high heat and add the cooking oil. Once the oil is hot, brown the short ribs on all sides, ensuring they develop a rich crust but not cooked through.
2. Transfer to Slow Cooker: Place the browned short ribs into the slow cooker to prepare for slow cooking.
3. Add Sauce and Seasonings: Pour the spaghetti sauce over the ribs. Add the diced onion, minced garlic, dried basil, dried oregano, salt, pepper, and red wine. Stir gently to combine all ingredients.
4. Cook Slowly: Cover the slow cooker and cook on LOW for 6 to 8 hours until the meat is tender and falling off the bone.
5. Prepare Meat and Sauce: Remove the short ribs from the slow cooker. Carefully take the meat off the bones, discarding any fatty pieces and bones. Degrease the sauce by laying paper towels over the surface to absorb excess grease, then discard the towels. Return the shredded meat to the sauce and stir well.
6. Serve with Gnocchi: Boil a 16 oz. box of gnocchi according to package instructions. Stir the cooked gnocchi into the sauce, ensuring it soaks up the flavors without becoming soggy. Serve hot, topped with parmesan cheese if desired.

Notes

• For best flavor, brown the short ribs thoroughly to develop a deep, savory crust before slow cooking.
• You can substitute gnocchi with any pasta of your choice if preferred.
• To reduce grease, always degrease the sauce after cooking by using paper towels.
• Leftover ragu tastes great the next day and can be refrigerated for up to 3 days or frozen for longer storage.
• Using a rich quality spaghetti sauce like Rao’s enhances the depth of flavor in this recipe.

Keywords: slow cooker short rib ragu, slow cooker ragu, beef short ribs, Italian ragu, easy slow cooker recipes, gnocchi ragu, hearty dinner