Slow Cooker Beef Short Rib Ragu 

Indulge in the rich, melt in your mouth goodness of Slow Cooker Beef Short Rib Ragu. This Italian inspired dish features tender beef short ribs slow-cooked in a savory tomato sauce, infused with aromatic herbs and red wine. Perfectly paired with pasta, polenta, or mashed potatoes, it's an ideal choice for cozy dinners or special occasions.

Full Recipe:

Ingredients

For the Ragu:

• 2 lbs bone-in beef short ribs (trimmed of excess fat)

• Salt and pepper to taste

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 3 garlic cloves, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)

• 1 can (28 oz) crushed tomatoes

• 2 tbsp tomato paste

• 1 tsp dried oregano

• 1 tsp dried basil

• 1 bay leaf

• ½ tsp crushed red pepper flakes (optional)

• 1 cup beef broth or water

For Serving:

• Cooked pasta (such as pappardelle, rigatoni, or spaghetti)

• Fresh parsley, chopped

• Grated Parmesan cheese

Directions

1. Prepare the Short Ribs:

   • Pat the short ribs dry with paper towels and season generously with salt and pepper.

2. Sear the Ribs:

   • Heat olive oil in a large skillet over medium-high heat. Brown the short ribs on all sides, about 2-3 minutes per side. Transfer to the slow cooker.

3. Sauté the Aromatics:

   • In the same skillet, sauté the onion, carrots, and celery for 3-4 minutes until softened. Add garlic and cook for another minute.

4. Deglaze with Wine:

   • Pour in the red wine and scrape up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes to reduce slightly.

5. Assemble the Slow Cooker:

   • Transfer the sautéed vegetables and wine to the slow cooker. Add crushed tomatoes, tomato paste, oregano, basil, bay leaf, crushed red pepper flakes (if using), and beef broth. Stir to combine.

6. Cook the Ragu:

   • Cover and cook on low for 7-8 hours or high for 4-5 hours, until the short ribs are fall-apart tender.

7. Finish the Sauce:

   • Remove the short ribs from the slow cooker. Discard the bones and shred the meat with two forks. Return the shredded beef to the sauce and stir well. Adjust seasoning with salt and pepper.

8. Serve:

   • Cook pasta according to package instructions. Drain and toss with a ladle of the ragu sauce. Serve the pasta topped with extra ragu, grated Parmesan, and chopped parsley.

Nutritional Information (per serving)

• Calories: Approximately 788 kcal

• Protein: High-quality protein from beef short ribs

• Fiber: From vegetables like carrots and celery

• Fat: Healthy fats from olive oil

• Carbohydrates: From pasta and vegetables