If you’re like me and love a slow cooker meal then you need to try this Slow Cooker Short Rib Ragu recipe. It is made using beef short ribs, which have so much meat on them. The sauce is rich and flavoursome and coats pasta perfectly. Or serve over some creamy mashed potatoes.
As soon as the weather cools down I am all about those slow cooker meals! They make life so much easier when you’re busy with the kids, throwing everything in the slow cooker in the morning and having a delicious meal to come home to is honestly the best. I absolutely love making this slow cooker short rib ragu as it is not only delicious but makes enough for two nights of dinners. Or freeze the leftovers for an quick and easy meal down the track.
What You Need to Make Slow Cooker Short Rib Ragu
This recipe is made using a handful of easy to find ingredients, I was able to find everything at my local grocery store. Here’s everything you will need to make this rich and flavoursome dish.
- extra virgin olive oil – I always opt for extra virgin olive oil as it is much healthier – due to being processed less it retains more nutrients and antioxidants.
- beef short ribs – the bone-in beef short ribs are seared and then slow cooked in the sauce until they are fall apart tender. You could also use another cut of beef that slow cooks well like chuck steak or brisket.
- Mirepoix – mirepoix is the typical flavour base of so many French and Italian dishes. Mirepoix consists of diced brown onion, carrot and celery, which is then sautéed in olive oil.
- garlic – you can swap fresh garlic cloves for jarred minced garlic – swap about a half teaspoon of minced garlic per clove.
- red wine – a heavy and bold red wine like a merlot, shiraz or cabernet Sauvignon is perfect for this recipe.
- tomato paste – also known as tomato concentrate.
- bay leaves – I’ve used dried bay leaves but if you have fresh bay leaves that’s great too!
- sprig of fresh thyme – other fresh herbs that you can use in this dish include marjoram, oregano, parsley or basil.
- canned chopped tomato – you can use canned whole tomatoes in place of chopped, just break them up roughly with a spatula.
- beef broth – broth can be swapped for beef stock. Beef broth is a bit richer in flavour and is more nutritious.
- sea salt flakes and cracked black pepper to taste
What to Serve Slow Cooker Short Rib Ragu With
In this recipe I serve the ragu with pappardelle pasta and then topped with parmesan cheese. However, you could also serve the ragu over mashed potato or polenta or stirred through gnocchi.
Some sides that would go nicely served alongside the ragu include:
To add a little spice you can serve the ragu topped with some red pepper flakes.
How to Make Slow Cooker Beef Rib Ragu
You’re about to see just how easy it is to make this ragu! For something that is so big on flavour, you wouldn’t believe it’s so simple.
The slow cooker that I use has a sear function where you can brown the meat in the slow cooker. If you’re slow cooker doesn’t have this option then you will need to bring a large skillet or frying pan to a medium-high heat. Add a drizzle of olive oil to the slow cooker turned onto the sear function or to the skillet if that’s what you’re using.
Place the ribs into the slow cooker or skillet and sear on each side until browned. Remove from the pan or slow cooker and set aside. Add the diced brown onion, carrots and celery and sauté until the onions are translucent. Add the garlic and sauté until fragrant. Now pour in the red wine and use a spatula to lift any brown bits from the bottom of the pan.
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If using a skillet or pan, transfer the sautéed vegetables and red wine mixture as well as the seared beef ribs to the slow cooker. Add the tomato paste, bay leaves, sprig of thyme, canned chopped tomatoes, beef broth, salt and pepper.
Turn the slow cooker to low and cook for 6 hours, turning the ribs once during this time.
After 6 hours, remove the thyme sprig and bay leaves. Transfer the cooked beef ribs to a plate. Use an immersion blender to blend the sauce. Next, remove and discard of the bones. Use two forks to shred the meat and then return the meat back to the sauce and stir through.
Turn your slow cooker to the keep warm function while you cook your chosen sides. If you’re serving with pasta, fill a large pot two thirds of the way with water and bring to a boil. Once boiling, add a few big pinches of salt and then the pasta and cook until al dente. Strain the pasta, divide between bowls and top with the short rib ragu. Serve hot topped with shaved parmesan.
Can I Make This in the Oven?
Yes! If you don’t have a slow cooker, set the oven temperature to around 100°C/212°F. Follow the instructions above but use a large Dutch oven casserole pan. Once you’ve added all of the ingredients to the pot and it’s ready to slow cook, place the lid on and slow cook for around 6 hours, turning the ribs once in that time.
Storage
Store any leftovers in a large glass airtight container and refrigerate for up to 3 days, reheat before eating. This sauce freezes really well. To freeze, add to an airtight container and freeze for up to 6 months. If you’re freezing the whole batch, I would recommend dividing it between two airtight containers to freeze as this recipe makes enough for dinner one night plus leftovers.
Slow Cooker Short Rib Beef Ragu with Parpadelle
Equipment
- Slow cooker
- Sharp knife
- Chopping Board
- 2 Fork
- Large Pot
- Colander
Ingredients
- 2 tablespoons extra virgin olive oil
- 1.8 kilograms beef short ribs
- 1 large brown onion, diced
- 1 large carrot, diced
- 2 sticks celery, diced
- 5 cloves garlic, minced
- 1 cup red wine
- 2 tablespoons tomato paste
- 800 grams canned chopped tomatoes
- 1 cup beef broth
- 4 bay leaves
- sea salt flakes, to taste
- cracked black pepper + more to taste, to taste
- 4 sprigs thyme
To Serve
- 500 grams Pappardelle pasta , or your favourite gluten free pasta
- Parmesan cheese, shaved
Instructions
- Grease the bottom of the slow cooker pan with olive oil and turn to sear function. If there is no sear function, oil a large casserole pan or skillet and complete the next 4 steps in the casserole pan.
- Once the pan is hot add one third of the beef short ribs. Sear on all sides before transferring to a plate. Repeat this step until you have seared all of the beef ribs.
- To the pan add the diced onions, carrots and celery. Sauté until onion is transparent. Add the garlic and sauté until fragrant.
- Deglaze the pan by adding the red wine and stirring, lifting up any brown bits from the bottom of the pan.
- Add the tomato paste, tinned tomatoes, beef stock, bay leaves, salt, pepper and thyme sprigs to the pan and stir to combine.
- Return the beef to the pan and use tongs to turn through the mixture so that all of the beef is coated. Turn the slow cooker to slow cook on low for 6 hours, making sure to turn the ribs once while cooking.
- After 6 hours, transfer the beef to a large baking dish and shred with two forks. Remove the thyme sprigs and bay leaves from the sauce. Use an immersion blender to carefully blend the sauce. Return the beef to the slow cooker and stir through. Keep the slow cooker on the ‘keep warm’ function while you cook the pasta.
- Fill a large saucepan two thirds of the way full. Add a few large pinches of sea salt to the water and bring to the boil. Once boiling add the parpadelle pasta (or gluten free pasta of choice) and cook until al dente.
- Strain the pasta and serve topped with beef ragu and shaved parmesan cheese.
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