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 sugarFreezer-friendly

Contains: milk. Based on the ingredients as written; check package labels, which can change.

  • Prep 25 min
  • Cook 8 hr
  • Total 8 hr 25 min
  • Yield 6 servings
  • Level Easy

Updated

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

Slow cooker short rib ragu over pappardelle with Parmesan

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.

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

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • 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.

Storage and leftovers

Make ahead Freezer-friendly

Chill overnight and lift off the fat for a cleaner sauce; it tastes even better the next day. Refrigerate up to 4 days, or freeze the ragu without the pasta up to 3 months.

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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