Slow Cooker Short Rib Ragu

Why You’ll Love This Recipe

This Slow Cooker Short Rib Ragu is everything you want in a hearty, comforting meal. The beef becomes fall-apart tender as it simmers in a rich tomato sauce, infused with garlic, herbs, and a splash of red wine. The long cooking time allows the flavors to meld together perfectly, while the slow cooker makes it an effortless dish. The result is a ragu that’s complex, flavorful, and perfect for spooning over pasta or your favorite side dish.

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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Brown the Short Ribs: In a large skillet, heat the cooking oil over medium-high heat. Season the short ribs with a pinch of salt and pepper. Brown the short ribs on all sides, about 3-4 minutes per side. This will enhance the flavor of the ragu.
2. Prepare the Slow Cooker: Transfer the browned short ribs to your slow cooker.
3. Add the Vegetables and Seasonings: In the same skillet, add the diced onion and minced garlic. Cook for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
4. Deglaze with Wine: Pour in the red wine, scraping the bottom of the skillet to release any browned bits from the meat. Let the wine reduce for 1-2 minutes.
5. Combine with Sauce: Add the jar of spaghetti sauce, dried basil, dried oregano, salt, and pepper to the slow cooker. Pour the wine and onion-garlic mixture into the slow cooker with the short ribs and sauce.
6. Cook on Low: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the short ribs are tender and easily pull apart.
7. Shred the Meat: Once the short ribs are done, remove them from the slow cooker. Using two forks, shred the meat off the bones. Discard the bones and return the shredded beef to the sauce.
8. Stir and Serve: Stir the ragu to combine the shredded beef with the sauce. Adjust seasoning to taste. Serve the ragu over your choice of pasta, polenta, or mashed potatoes.

Servings and Timing

• Servings: 4-6 servings
• Total Time: 6-8 hours (slow cook on low) or 3-4 hours (slow cook on high)

Variations

• Vegetable Additions: Add vegetables like carrots, bell peppers, or mushrooms to the slow cooker for added flavor and texture. Add them along with the onions and garlic.
• Herb Variations: You can experiment with different herbs like thyme, rosemary, or bay leaves to enhance the flavor profile of the ragu.
• Gluten-Free Option: For a gluten-free option, serve the ragu with gluten-free pasta or mashed potatoes.
• Extra Richness: For a richer sauce, stir in a splash of heavy cream or a few tablespoons of butter just before serving.

Storage/Reheating

• Storage: Leftover ragu can be stored in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat on the stovetop over medium heat or in the microwave. If the sauce thickens too much, add a little water or broth to loosen it up.

FAQs

Can I use boneless short ribs?

Yes, boneless short ribs can be used in this recipe, though bone-in short ribs provide more flavor and a richer sauce. If using boneless, cook for the same amount of time.

Can I cook this dish on the stovetop instead of the slow cooker?

Yes, you can cook the ragu on the stovetop. Brown the short ribs, then simmer the sauce on low heat for about 2-3 hours, stirring occasionally, until the beef is tender and shreds easily.

Can I freeze this ragu?

Yes, Slow Cooker Short Rib Ragu freezes well. Store it in an airtight container or freezer bag for up to 3 months. To reheat, thaw overnight in the fridge and warm it up on the stovetop or in the microwave.

Can I use another type of meat?

If you don’t have short ribs, you can use beef chuck roast or brisket, which will also work well for shredding and making a flavorful ragu.

Do I have to use red wine?

If you don’t want to use red wine, you can substitute it with beef broth or a splash of balsamic vinegar for depth of flavor.

Can I add more vegetables to the sauce?

Yes! Carrots, celery, bell peppers, or mushrooms are all great additions. Just chop them and add them in when you sauté the onions and garlic.

Can I make this ragu ahead of time?

Yes, this ragu can be made ahead of time and stored in the fridge for up to 3 days. It actually tastes even better the next day as the flavors have more time to meld.

Can I serve this with something other than pasta?

Absolutely! This ragu is delicious served over polenta, mashed potatoes, or even rice for a comforting, hearty meal.

Can I make this without spaghetti sauce?

If you don’t have spaghetti sauce, you can substitute it with crushed tomatoes and add extra seasonings, such as a pinch of sugar, basil, and oregano, to create your own sauce base.

How do I know when the short ribs are done?

The short ribs are done when they are fork-tender and easily shred off the bone. They should reach an internal temperature of 195°F to 200°F for perfect tenderness.

Conclusion

Slow Cooker Short Rib Ragu is the ultimate comfort food that’s rich, flavorful, and easy to make. The tender beef and savory sauce simmer to perfection, creating a meal that’s perfect for any occasion. Whether served with pasta or mashed potatoes, this ragu will quickly become a favorite in your recipe rotation. It’s a no-fuss dish that brings big, bold flavors with minimal effort!

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