Slow Cooker Short Rib Ragu Recipe
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.
- 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
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
- 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.
- Transfer to Slow Cooker: Place the browned short ribs into the slow cooker to prepare for slow cooking.
- 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.
- 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.
- 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.
- 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
Find it online: https://thehungrymason.com/slow-cooker-short-rib-ragu-recipe/
