Dinner

Irresistibly Comforting Slow Cooker Short Rib Ragu Delight Recipe

ByMaya bella February 8, 2026February 8, 2026

Introduction

This Slow Cooker Short Rib Ragu Delight is a comforting and hearty dish perfect for cozy dinners. Tender, flavorful short ribs simmer in a rich tomato and red wine sauce, making an irresistible meal that’s easy to prepare. Let your slow cooker do the work while you relax.

A deep white bowl filled with a thick, rich brown stew that has tender chunks of dark brown meat and soft golden-yellow potato pieces mixed throughout, all coated in a glossy, savory sauce. On top, there is a scattering of finely chopped bright green herbs adding a fresh touch. A wooden spoon rests inside the bowl, partially submerged in the stew, with a smooth polished texture. The bowl sits on a white marbled surface, adding a clean and elegant look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs bone-in short ribs
1 large onion, chopped
4 cloves garlic, minced
2 medium carrots, chopped
2 stalks celery, chopped
1 cup dry red wine
1 can (28 oz) whole peeled tomatoes
1 cup low-sodium beef broth
2 bay leaves
Salt, to taste
Fresh ground pepper, to taste

Instructions

Step 1: Generously sprinkle the short ribs with salt and pepper to enhance their flavor.
Step 2: Heat a skillet over medium-high heat and sear the ribs for 4-5 minutes per side until browned.
Step 3: Add the chopped onion, minced garlic, carrots, and celery to the skillet. Cook for 5-7 minutes until the vegetables soften.
Step 4: Pour in the red wine, scraping the skillet to loosen browned bits, and let it simmer for about 2 minutes.
Step 5: Stir in the whole peeled tomatoes, beef broth, and bay leaves to form a hearty sauce.
Step 6: Transfer the seared short ribs to the slow cooker and pour the sauce evenly over them.
Step 7: Cook on low for 8 hours or high for 4 hours until the ribs are fork-tender.
Step 8: Once cooked, shred the short ribs in the sauce and stir gently to combine, creating a textured and flavorful ragu.

Tips & Variations

For a thicker sauce, remove the lid during the last 30 minutes of cooking to let some liquid evaporate.
Serve over fresh pasta, creamy polenta, or mashed potatoes for a complete meal.
Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
Substitute short ribs with beef chuck roast if preferred, adjusting cooking time as needed.

Storage

Transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if the sauce has thickened too much. This ragu can also be frozen for up to 3 months; thaw in the refrigerator overnight before reheating.

How to Serve

The image shows a close-up of a rich, dark brown stew in a white bowl that is filled with chunky pieces of tender meat and thick slices of orange carrots. The stew is thick and glossy with a textured look from the meat and vegetables, covered in a shiny, dark sauce. Small bits of onion and herbs are mixed throughout, with a sprinkling of finely chopped green parsley on top. A wooden spoon is partially dipped into the stew from the top right, and the background features a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless short ribs for this recipe?

Yes, boneless short ribs can be used, but bone-in ribs tend to provide deeper flavor and extra richness to the sauce.

Is it necessary to sear the short ribs before slow cooking?

Searing is recommended as it develops a richer flavor and better texture, but if you’re short on time, you can skip this step and cook them directly in the slow cooker.