Easy Short Rib Ragu (Slow Cooker Recipe)

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When it comes to dinner, easy and slow cooker are two of my favorite words to live by. This Easy Short Rib Ragu fits the bill. Short Rib Ragu is a rich, hearty, and comforting dish made with tender, fall-apart beef short ribs braised in a flavorful tomato sauce. Serve over pasta, polenta or mashed potatoes for a satisfying meal, perfect for weeknights and special occasions. 

I am dying over this Short Rib Ragu Pasta you guys! It’s so incredible and I can’t wait for you to make it because I really think you will fall deeply, deeply in love. I decided to keep this recipe super simple and effortless because we definitely need those in our lives, right? Short Rib Ragu appears to be fancy and difficult when in actuality, you can serve this to your kids on Wednesday before soccer practice. Let’s check it out!

Short Rib Ragu Ingredients:

• Short ribs – Short ribs are wonderful for slow cooking. The meat falls off the bone and they enrich the sauce the sauce they’re cooking in. 
• Olive oil – Olive oil is used to brown the short ribs. 
• Garlic – Garlic adds wonderful flavor to the sauce. 
• Can of crushed tomatoes – Try to use San Marzano tomatoes if you can! They have such wonderfull flavor. The tomatoes are flavored by the short ribs as they slow cook in the tomato sauce. 
• Salt, pepper, dried basil – Just a few seasonings are used in this recipe. Again, wanted to keep things simple and let the short ribs shine. 
• Sugar – A little sugar helps balance out the acidity of the tomatoes. You can also achieve this by using a cup of grated carrot. Just add the grated carrot in with the tomatoes!
• Pasta – Any pasta would work, but pappardelle is a popular choice for a ragu. 

Instructions

• Sear the short ribs – First, sear the short ribs by adding a a few tablespoons of olive oil to large skillet. Season the short ribs with salt and pepper. Once the pan is hot, sear the short ribs on all sides until a crust forms, about 2 minutes per side. This helps add flavor and lock in the juices. 
• Prepare the slow cooker – To the slow cooker, add crushed tomatoes, garlic, salt, pepper, basil and sugar. Gently place the short ribs into the sauce and cook on low for 6-8 hours or on high for 5-6 hours. 
• Boil the pasta – Prepare the pasta to al dente according to the package directions. Make sure to season the boiling water with 1 tablespoon of salt before adding the pasta. 
• Shred the meat – While the pasta is boiling, remove the short ribs, shred the meat, and discard the bones and any fat. Also, use a spoon to spoon off any fat on top the sauce. This isn’t necessary, but I don’t like the sauce to be too oily. 
• Mix together – Add the pasta to your slow cooker and gently toss. Serve with parmesan cheese!

Why I love this recipe

I could go on and on about this short rib ragu recipe. It truly is a simple yet incredibly delicious meal. I’m confident you’re going to love this one for several different reasons!

• Easy & Minimal Ingredients – I wanted this recipe to be cheap and easy. I didn’t want it to require a ton of groceries or prepping. The beauty of short ribs is that they offer a ton of flavor as is and they will naturally flavor the sauce they are cooking in. 
• Comforting -Talk about a satisfying meal! This is a comfort meal at its finest. However, this meal would be lovely with a fresh side salad and crusty bread. There is no reason this short rib ragu can’t be enjoyed year round!
• Great leftovers – Make a double batch for leftovers! This reheats very well! 
• Feeds a big family – Have hungry kiddos? This is a wonderful family friendly dish that will fill your kids tummy’s in no time!
• Very versatile -As I mentioned, I kept this recipe simple. However, adding grated carrots, diced mushrooms, diced onion, and celery would elevate the dish. Simply add the vegetables in with the crushed tomatoes and they will slow cook into the sauce. 

Final thoughts

If you’re looking for an effortless meal that is satisfying and filling, Short Rib Ragu is it! I have made this recipe for my kids since they were babies and they have enjoyed it at every age. I love making this for friends and family. I can sit back and have a glass of wine while my slow cooker does all the work! The best part? The dish develops flavor on its own. As the short ribs slow cook, the meat becomes incredibly tender while enriching the sauce with their juices. Thank you, short ribs, for being so darn delicious! 

If you enjoy cooking pasta for dinner, check out all of my pasta recipes. Creamy Italian Sausage Pasta, Pasta Carbonara, and Fresh Tomato Garlic Pasta with Crispy Chicken are a few favorites!

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Yield: 4

Short Rib Ragu

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Short Ribs are slow cooked in a tomato based sauce until tender then served over pasta. Serve with a salad and crusty bread for a delicious and simple meal!

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Ingredients

• 4 short ribs, fat trimmed off
• 3 tablespoons olive oil
• 1 tablespoon minced garlic (about 3 garlic cloves)
• 32 ounce can crushed tomatoes (San Marzano preferred)
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried basil
• 2 teaspoon sugar
• 8 ounces pasta (Pappardelle is a good choice)

Instructions

1. Trim any excess fat off of short ribs and season them with salt and pepper.
2. Add 2 tablespoons olive oil to a large pot or skillet and place over medium-high heat. Once pan is hot, sear short ribs on both sides until nicely browned.
3. While short ribs are browning, add crushed tomatoes, minced garlic, salt, pepper, sugar and basil to your slow cooker and stir.
4. Add seared short ribs and cook on low for 6-8 hours (mine cooked for 7). Short ribs should be falling apart or literally falling off the bone when done.
5. Remove short ribs and shred into chunks, discarding any fat. Because short ribs have quite a bit of marbling (fat running through the meat), the sauce will be oily. Use a spoon to spoon off the fat from the top of the sauce as best you can. You don’t have to do this, but I prefer a less oily sauce.
6. Add meat back into the sauce and stir.
7. Cook pasta to al dente according to the package directions. Make sure to add 1 tablespon of salt to the boiling water before adding the pasta. This helps flavor the pasta. Once the pasta is done, transfer it to the slow cooker and gently stir. Serve with a side salad, crusty bread and a sprinkle of parmesan cheese.

Notes

This recipe serves 4. It can easily be doubled to serve more.

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