Irresistibly Comforting Slow Cooker Short Rib Ragu Delight Recipe
This Slow Cooker Short Rib Ragu is a deeply flavorful and comforting dish featuring tender bone-in short ribs simmered slowly with aromatic vegetables, red wine, and tomatoes. The result is a rich, hearty ragu perfect for serving over pasta or creamy polenta, offering a deliciously satisfying meal that brings warmth to any table.
- Prep Time: 20 minutes
- Cook Time: 4 to 8 hours
- Total Time: 4 hours 20 minutes to 8 hours 20 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Scale
Meat
- 2 lbs bone-in short ribs
Vegetables
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
Liquids & Broth
- 1 cup dry red wine
- 1 can (28 oz) whole peeled tomatoes
- 1 cup low-sodium beef broth
Herbs & Spices
- 2 bay leaves
- Salt, to taste
- Fresh ground black pepper, to taste
Instructions
- Season Short Ribs: Generously sprinkle the bone-in short ribs with salt and freshly ground black pepper, allowing the seasoning to enhance the natural rich flavor of the meat.
- Sear Short Ribs: Heat a skillet over medium-high heat and sear the short ribs for 4 to 5 minutes on each side until they develop a beautiful brown crust, locking in flavor and juices.
- Sauté Vegetables: In the same skillet, add chopped onion, minced garlic, chopped carrots, and celery. Cook for 5 to 7 minutes until the vegetables become tender and aromatic.
- Deglaze with Wine: Pour in the dry red wine, scraping the bottom of the skillet to lift any browned bits. Let the mixture simmer gently for about 2 minutes to reduce slightly and deepen the flavor.
- Add Tomatoes and Broth: Stir in the whole peeled tomatoes, low-sodium beef broth, and bay leaves to create a rich, hearty sauce base.
- Transfer to Slow Cooker: Place the seared short ribs in the slow cooker and pour the prepared sauce with vegetables and herbs over the meat.
- Cook Slowly: Cover and cook on low heat for 8 hours or on high heat for 4 hours until the short ribs are fork-tender and the flavors have melded beautifully.
- Shred and Serve: Once cooked, shred the short ribs directly in the sauce using forks, stirring gently to mix the meat evenly into the ragu, creating a luscious, textured dish ready to serve.
Notes
- For best results, use bone-in short ribs for maximum flavor and tenderness.
- Adjust salt and pepper to your preference, especially considering the saltiness of the beef broth used.
- This ragu pairs wonderfully with pappardelle pasta, creamy polenta, or crusty bread to soak up the sauce.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a thicker sauce, remove the lid during the last 30 minutes of cooking on high to allow some liquid to evaporate.
Keywords: slow cooker short rib ragu, beef short ribs, Italian ragu, slow cooked beef, comfort food, red wine ragu, hearty beef stew
