Best 2 Slow Cooker Short Rib Ragu Recipes

In the realm of hearty and flavorful dishes, few can rival the comfort and richness of a slow cooker short rib ragu. This classic Italian dish takes succulent short ribs, braised to perfection in a luscious tomato sauce, and transforms them into a culinary masterpiece. Whether you're looking to impress your family with a special meal or simply desire a comforting and satisfying dinner option, this guide will equip you with all the knowledge and inspiration you need to create an unforgettable slow cooker short rib ragu. From selecting the perfect ingredients to mastering the art of low and slow cooking, let us take you on a culinary journey that will elevate your short rib ragu to new heights of deliciousness.

Here are our top 2 tried and tested recipes!

SLOW-COOKER SHORT RIB RAGU

Slow-Cooker Short Rib Ragu image

This Slow-Cooker Short Rib Ragu sauce cooks itself while you're away, and gives you more than one option for an easy dinner. Try serving this satisfying ragu over toasted bread, pasta, or Polenta with Corn and Thyme.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 6h30m

Number Of Ingredients 7

Ingredients

2 teaspoons vegetable oil
3 pounds boneless short ribs, cut into 3-inch pieces
Coarse salt and ground pepper
1 medium yellow onion, diced small
1 large carrot, diced small
1 can (28 ounces) whole peeled tomatoes
2 sprigs oregano or rosemary

Steps:

In a large skillet, heat oil over medium-high. Season short ribs with salt and pepper. In batches, cook until browned on all sides, about 10 minutes total. Transfer ribs to a 5- to 6-quart slow cooker. Pour off all but 1 teaspoon fat from skillet, and add onion and carrot. Season with salt and pepper and cook, stirring, until vegetables are soft, 3 minutes. Add 1/2 cup juice from tomatoes, stirring and scraping up any browned bits from skillet with a wooden spoon.
Transfer vegetables and liquid to slow cooker and add tomatoes, breaking them up as you go. Add herb sprigs; season to taste with salt and pepper. Cover and cook on high until meat is fork-tender, 6 hours.
With a slotted spoon, remove herb sprigs and transfer meat to a cutting board. With a ladle or large spoon, skim fat from cooking liquid (you'll remove about 1 1/4 cups). With two forks, shred meat and return to cooking liquid. Serve immediately, or let cool in liquid and reheat over medium before serving.

Nutrition Facts : Calories 461 g, Fat 33 g, Fiber 1 g, Protein 29 g

SLOW-COOKER SHORT RIB RAGU OVER PAPPARDELLE

Slow-Cooker Short Rib Ragu over Pappardelle image

An irresistible sauce gives this beef another dimension of flavor. Nearly any starchy side, such as potatoes or polenta, will work in place of the pasta. Short ribs are my crowd-pleaser weekend meal for all occasions. -Missy Raho, Morristown, New Jersey

Provided by Taste of Home

Categories Dinner

Time 7h30m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
2 pounds boneless beef short ribs, cut into 2-inch pieces
8 ounces sliced mushrooms
1 small onion, chopped
2 small carrots, peeled and chopped
2 bay leaves
1 can (12 ounces) tomato paste
1/2 cup dry red wine
3 garlic cloves, minced
1 tablespoon Italian seasoning
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (28 ounces) diced tomatoes, undrained
1 pound pappardelle
Parmesan cheese, grated or shaved, optional

Steps:

In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-quart slow cooker. Add mushrooms, onion, carrots and bay leaves. , In the same skillet, add tomato paste, wine, garlic and seasonings. Cook and stir over medium heat until fragrant and slightly darkened, 2-4 minutes. Stir in diced tomatoes until blended. Transfer mixture to slow cooker; cover. Cook on low until beef is tender, 7-9 hours. Discard bay leaves., Cook pasta according to package directions for al dente. Serve ragu over pasta. If desired, serve with Parmesan cheese.

Nutrition Facts : Calories 302 calories, Fat 8g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 328mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.

Tips:

To make a flavorful and tender ragu, choose short ribs that are well-marbled with fat.
Sear the short ribs in a hot pan before braising them in the slow cooker. This will help to develop a rich, caramelized flavor.
Add a variety of vegetables to the slow cooker along with the short ribs, such as carrots, celery, onions, and garlic. This will add flavor and depth to the ragu.
Use a good quality red wine in the ragu. This will help to enhance the flavor of the short ribs and vegetables.
Let the ragu simmer for at least 6-8 hours on low heat. This will allow the short ribs to become fall-apart tender and the flavors to meld together.
Serve the ragu over pasta, mashed potatoes, or polenta. You can also use it as a filling for tacos or burritos.

Conclusion:

Slow cooker short rib ragu is a delicious and hearty dish that is perfect for a cold winter day. It is also a great way to use up leftover short ribs. The ragu can be made ahead of time and reheated when you are ready to serve it. This makes it a convenient option for busy weeknights.

If you are looking for a flavorful and easy-to-make ragu, then this slow cooker short rib ragu recipe is the perfect choice for you. Give it a try today and enjoy a delicious and comforting meal.