If you’re a fan of Cook Simply, then you’ll know how much I adore slow cooking. It really is the best – particularly because it’s so hands-off, requires hardly any skill (really!) and if you’re using exceptional cuts of meat like beef short ribs, then the results are impressive. And this slow cooker beef short rib ragu is one of my favourite treats. Rich, unctuous and divine, the ragu sauce paired with pappardelle pasta, some garlic bread and a glass or two of pinot noir, is the perfect family dinner, a special occasion meal or even perfect to serve at dinner parties. I promise it will impress your guests.
With just a few simple ingredients and a slow cooker (crock pot), you can create a restaurant-quality ragu with no fuss, and no effort – I don’t even brown the meat first. The slow cooking process allows the beef short ribs to become tender, succulent, and infused with a robust tomato-based sauce packed with pancetta, herbs and vegetables. If you’re looking for an impressive yet easy-to-make dish, you have to try this slow cooker beef short rib ragu recipe.
Why you’ll love making slow cooker short rib ragu
Minimal effort, maximum flavour – Let your slow cooker do the heavy lifting while you go about your day. Just be warned the smells coming from the kitchen might drive you a bit crazy.
Perfect for batch cooking – Make a big batch and enjoy leftovers another time.
Hearty and comforting – This dish is packed with deep and rich flavours of tender short ribs and tomato sauce – it really is delicious.
Versatile serving options – Serve with pasta, polenta, mashed potatoes, or lashings of fresh, crusty bread to mop up the rich sauce.
What ingredients are needed
To make the best slow cooker beef short rib ragu you’ll need:
beef short ribs (bone-in)
onion
carrots
celery stalks
garlic cloves
bay leaves
mixed herbs or Italian seasoning
pancetta cubes
passata
red wine
parmesan rind (optional)
beef stock pot/cube or beef broth
sundried tomato paste
red wine vinegar
red wine
salt and pepper
pappardelle pasta
grated Parmesan cheese
chopped fresh parsley for garnish
How to slow cook short ribs ragu
While some short rib ragu recipes call for browning the short ribs first in the pan to enhance the flavour of the beef, I miss this step, as I don’t feel it in any way alters the flavour of this delicious meal for the whole family. I also don’t sauté the vegetables first. My goal here is to make this simple – so I throw all the ingredients into the slow cooker pot and turn on the heat.
Season the ribs generously – Pat the short ribs dry with paper towels, then season them with salt and black pepper on all sides.
Add the other ingredients – add the onions, carrots, minced garlic, pancetta cubes, mixed herbs, bay leaf, sundried tomato paste, red wine vinegar, salt and pepper, beef stock, red wine and parmesan rind (if using). Then lay the short ribs on top. The pour over the passata.
Cook low and slow – Cover and cook on low for 7-8 hours (or high for 4-5 hours) until the short ribs are fall-apart tender.
Shred the beef – Once cooked, remove the short ribs and discard the bones. Shred the meat with two forks and return it to the slow cooker. Stir well and let it cook further. You may find excess fat has risen to the top of the delicious sauce, so skim excess oil from the top with a spoon.
Cook the pasta – While the ragu finishes, cook your pasta according to package instructions. Drain. I sometimes use fresh pappardelle.
Toss and serve – Add the cooked pasta to the ragu, tossing to coat.
Garnish and serve – Top with freshly grated Parmesan and chopped parsley. Serve hot and enjoy this great recipe.
What to serve with the ragu
While this ragu goes beautifully with pasta, here are a few other serving ideas:
- Over creamy polenta – The rich ragu complements the smooth texture of polenta.
- With mashed potatoes – For a heartier, comforting meal.
- With crusty bread – Spoon the ragu into a bowl, and soak it all with lashings of bread
- As a filling – Use it as a filling for homemade lasagne or ravioli. This will elevate to another level!
Can you freeze leftovers?
Yes, this slow cooker ragu recipe is perfect for batch cooking. You can store leftovers in airtight containers and keep in the fridge for up to three days. Or store in a freezer-safe container for up to three months. Thaw overnight in the refrigerator before reheating in the microwave on a high heat or in a saucepan over medium heat, adding a splash of water if needed.
Tips for the best short rib ragu
- Use bone-in short ribs – The bones add incredible depth and richness to the sauce.
- Let it rest – Allow the shredded meat to soak in the sauce for at least 10 minutes before serving.
- Choose a good-quality red wine – A dry red wine adds complexity to the ragu.
- Adjust seasoning at the end – Taste and tweak the salt and pepper.
Beef short rib ragu slow cooker recipe
Ingredients
- 1 kg of bone-in beef short ribs or approx four pieces
- 1 onion diced
- 3 cloves of garlic minced
- 1 large carrot peeled and diced
- 2 celery sticks diced
- 1 beef stock pot/stock cube
- 690 g jar of passata
- 1 tbsp red wine vinegar
- 200 ml of good quality red wine
- 200 g of pancetta cubes
- 1 bay leaf
- 2 tsp of mixed herbs
- 1 tbsp sundried tomato paste
- Salt and pepper to taste
- 1 parmesan rind optional
- 500 g pappardelle pasta or tagliatelle cooked and drained
- Chopped parsely for serving
- Parmesan for serving
Instructions
- First, season the short ribs with salt and black pepper on both sides.
- Get the slow cooker pot, add the onions, carrots, minced garlic, pancetta cubes, mixed herbs, bay leaf, sundried tomato paste, red wine vinegar, salt and pepper, beef stock, red wine and parmesan rind (if using). Then lay the short ribs on top. Then pour over the passata.
- Cover and cook on low for 8 hours, and until the meat is falling off the bone.
- Using two forks, shred the beef into the sauce, and remove the bones. Give the ragu a good stir.
- If you think it looks a little oily, you can skim the excess fat off the top using a spoon.
- Cook your pappardelle pasta according to packet instructions - or if using fresh you can skip this step.
- Once done, add the pasta into the ragu, and using tongs, mix the pasta and the sauce together, making sure the pappardelle is coated well.
- Serve in bowls, and sprinkle with parmesan and freshly chopped parsley.
Nutrition
Please let me know how this recipe turned out for you. Leave a comment below and tag @cooksimplyathome on Instagram. For more recipes, check out my index.
Just what I wanted – super simple too. We all loved it.
This turned out amazing. A new favourite for us. So easy too.