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Slow Cooker Short Rib Ragu

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Slow Cooker Short Rib Ragu is a rich, flavorful, and comforting dish that features tender beef short ribs simmered in a savory tomato sauce with red wine and herbs. Perfect for pairing with pasta, polenta, or mashed potatoes, this easy-to-make ragu is a hearty, satisfying meal for any occasion.

 

Ingredients

2 Tbsp. cooking oil

2 lbs. beef short ribs (bone-in)

24 oz. jar spaghetti sauce (Rao’s Tomato Basil is 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 recommended)

Instructions

  • Brown the Short Ribs: Heat cooking oil in a large skillet over medium-high heat. Season short ribs with salt and pepper, then brown on all sides, about 3-4 minutes per side. Transfer to the slow cooker.

  • Sauté the Vegetables: In the same skillet, add diced onion and minced garlic. Sauté for 2-3 minutes until fragrant.

  • Deglaze with Wine: Pour red wine into the skillet, scraping up any browned bits. Let it reduce for 1-2 minutes.

  • Combine Ingredients: Add spaghetti sauce, basil, oregano, salt, and pepper to the slow cooker. Pour in the wine and onion mixture, and stir to combine.

  • Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until short ribs are tender and easily pull apart.

  • Shred the Meat: Remove short ribs, shred the meat with two forks, and discard bones. Return the shredded beef to the sauce and stir.

  • Serve: Serve the ragu over pasta, polenta, or mashed potatoes. Garnish as desired.

Notes

Use boneless short ribs for a leaner option, though bone-in will yield more flavor.

Add vegetables like carrots or mushrooms for extra texture and flavor.

For extra richness, stir in a splash of heavy cream or butter before serving.

Find it online: https://justsosavory.com/slow-cooker-short-rib-ragu/