Slow Cooker Short Rib Ragu

Bone-in short ribs browned and slow cooked in tomato, red wine and aromatics, then shredded into a rich ragu for pappardelle. Serves 6.

Dairy-freePaleoNo added sugar

Slow cooker short rib ragu over pappardelle with Parmesan
  • Prep 25 min
  • Cook 8 hr
  • Total 8 hr 25 min
  • Yield 6 servings

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Print recipe

Short ribs give a deep, beefy sauce that tastes like it simmered all day on a Sunday stove. The slow cooker makes it hands-off.

Toss with wide noodles and finish with Parmesan.

Ingredients

Ragu

  • 3 pounds bone-in beef short ribs
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery rib, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine or beef broth
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon dried thyme
  • 2 bay leaves

For serving

  • 1 pound pappardelle, cooked, for serving
  • Grated Parmesan, for serving

Instructions

  1. Brown the ribs. Season the short ribs with salt and pepper. Brown on all sides in the oil in a large skillet over medium-high heat, about 8 minutes, and move to the slow cooker.
  2. Build the sauce. Pour off all but 1 tablespoon fat. Cook the onion, carrot and celery 5 minutes, add the garlic and tomato paste for 1 minute, then the wine, scraping up the browned bits. Pour over the ribs with the tomatoes, thyme and bay leaves.
  3. Cook. Cover and cook on low 8 hours, until the meat falls off the bones.
  4. Shred. Remove the bones and bay leaves, skim the fat, and shred the meat into the sauce. Toss with the pappardelle and serve with Parmesan.

Nutrition per serving (estimated)

490Calories
14 gCarbohydrates
3 gFiber
11 gNet carbs
25 gProtein
38 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Dairy-freePaleoNo added sugar

Tips

  • Chill overnight and lift off the fat for a cleaner sauce; it tastes even better the next day.
  • Boneless short ribs work; use 2 1/4 pounds.

Questions about this recipe

Can I make short rib ragu without wine?
Yes; use beef broth with a teaspoon of balsamic vinegar.
Does short rib ragu freeze well?
Yes, for up to 3 months.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Syrah or Cabernet Sauvignon. Wine pairing guide

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