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Plate of pappardelle pasta with shredded short rib ragu and parsley around plate
4.20 from 5 votes

Short Rib Ragu

This beef short rib ragu is made in the slow cooker and turned into tender, juicy, shredded meat. Packed with veggies and flavor, this slow cooker short rib ragu is a rich pasta sauce that is restaurant worthy.
Prep: 20 minutes
Cook: 6 hours
Total: 6 hours 20 minutes
6 servings

Ingredients

  • 3 1/2 pounds beef short ribs (see note)
  • 4 tablespoons olive oil (divided)
  • 1 yellow onion (diced (1 1/2 cups))
  • 2 cups dry red wine (cabernet)
  • 28 ounces crushed tomatoes
  • 3 medium carrots (peeled, diced ( 1 1/2 cups))
  • 3 ribs celery (diced (3/4 cup))
  • 2 tablespoons tomato paste
  • 1 tablespoon Better Than Bouillon beef paste
  • 1/2 cup beef stock
  • 2 sprigs rosemary
  • 3 bay leaves
  • 4 sprigs thyme
  • 1 pound pappardelle pasta (prepared al dente)
  • Fresh parsley (chopped to garnish)
  • Freshly grated pecorino romano to garnish
  • Homemade roasted garlic bread (optional)
  • 2 teaspoons Kosher salt
  • 1 1/2 teaspoons ground black pepper

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Instructions

  • Salt and pepper all sides of the short ribs.
  • In a dutch oven over medium/high heat, add 2 tbsp olive oil. In batches, sear each side of the short ribs for 1 minute, until a browned crust forms. Remove from dutch oven and place in slow cooker. Repeat with remaining short ribs.
  • Lower the heat to medium, add 2 tbsp olive oil and diced onions. Sauté for 4 minutes, until onions begin to soften. Pour in 2 cups of red wine to deglaze the pan, using a wooden spoon to scrape up flavorful short rib bits on bottom of pot. Allow the liquid to reduce for 6 minutes. Carefully add to slow cooker.
  • Add the rest of the ingredients to the crockpot: crushed tomatoes, carrots, celery, tomato paste, bouillon paste, beef stock, rosemary, bay leaves, and thyme. Using tongs, disperse ingredients evenly.
  • Set slow cooker on low for 6-8 hours.
  • Once the short ribs are done cooking, carefully remove from the crockpot and place on cutting board. They are so tender, some of the bones may have already fallen out. Discard the bones. Remove the thyme, rosemary, and bay leaves as well, discard. Use two forks to shred short ribs, removing and discarding fatty bits. Return the shredded short ribs back into the sauce and stir to combine. Turn the slow cooker on warm.
  • Prepare pasta al dente
  • Serve ragu over pasta and top with freshly chopped parsley and freshly grated pecorino romano. Enjoy short rib ragu with homemade garlic bread on the side, to soak up all the delicious sauce.

Notes

Beef short ribs:

  • Bone-in vs. boneless short ribs: you can get boneless short ribs, but for maximum flavor and best texture, you want to use bone-in short ribs for this recipe.
  • Try and select the short ribs that are thick and have a lot of meat on the bone.

Slow cooker temperature:

  • This dish should be cooked on a low heat setting for tender and juicy meat. If cooked on high, the short ribs can be tough.

Storing

  • Making ahead: If making ahead, fully prepare the short rib ragu and store. Prepare the pasta fresh, when ready to eat.
  • To store: Store in an airtight container in the fridge for up to 4 days.
  • To freeze: Allow the short rib ragu to fully cool and store in a flat layer in a freezer bag. Defrost overnight in refrigerator and heat up in pot till warmed through.

*See in-post for step-by-step photos and more information on recipe*

Nutrition Information

Calories: 850kcal (43%), Carbohydrates: 73g (24%), Protein: 51g (102%), Fat: 33g (51%), Saturated Fat: 11g (69%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 0.05g, Cholesterol: 178mg (59%), Sodium: 1410mg (61%), Potassium: 1543mg (44%), Fiber: 7g (29%), Sugar: 11g (12%), Vitamin A: 5637IU (113%), Vitamin C: 18mg (22%), Calcium: 121mg (12%), Iron: 8mg (44%)
© Author: Stephanie