Tender, melt-in-your-mouth and full of flavor, this Crockpot Short Rib Ragu is the cozy, comforting meal you want on repeat. The short ribs braise until they fall from the bone in a rich red wine and tomato sauce. You’ll only spend about 15 minutes on prep before the slow cooker takes over—perfect for a dinner party or a relaxed night at home.
This post is sponsored by the Ohio Beef Council; all opinions are my own. Thanks for supporting beef farmers!
Welcome to Crocktober—when slow cooker recipes are in full swing. If you love easy slow-cooked meals, this short rib ragu has become a fall favorite in my house. It pairs beautifully with wide pasta, gnocchi, or creamy mashed potatoes and makes enough to freeze for another night.
When you choose beef, you’re supporting family farms—most beef ranches are family owned and operated. Buying beef helps hardworking farming families, and locally produced beef often means great quality and traceability.
Why You’ll Love This Slow Cooker Short Rib Ragu
- Effortless Sunday dinner. A little chopping and searing, then the slow cooker does the rest—ideal for hands-off comfort cooking.
- Protein-rich. Beef delivers a solid protein boost, making this a satisfying, energy-sustaining family meal.
- Deep, developed flavor. Low-and-slow cooking breaks down the short ribs and concentrates the sauce into a luxurious, savory ragu.
- Freezer-friendly. Make a double batch and freeze half (best without the pasta) for quick future dinners.
What Is Ragu?
Ragù is an Italian-style, slowly cooked meat sauce typically made with meat, tomatoes, aromatics and a cooking liquid such as wine or stock. Vegetables like carrots and celery are commonly included to build flavor. The long simmer is essential—it creates a rich sauce and allows the meat to become incredibly tender.
Short ribs are ideal for ragu because their connective tissue and marbling break down during long cooking, delivering a silky texture and savory depth that pairs perfectly with pasta.
Ingredient Notes
- Beef short ribs: Use English-cut short ribs (thick pieces of meat on the bone) with good marbling for the best results.
- Crushed tomatoes: A 14–15 ounce can works well; choose no-salt-added if you prefer to control seasoning.
- Italian seasoning: Store-bought blends are fine, or mix equal parts dried basil, oregano and thyme. Fresh herbs can be substituted.
- Bay leaves: Two bay leaves add a subtle background note when cooked slowly in liquid.
- Balsamic vinegar: Adds rounded acidity and depth—use a good-quality balsamic if you have it.
- Red wine: Choose a wine you’d enjoy drinking (Pinot Noir or Cabernet work well). If you prefer, replace with extra beef stock.
- Beef stock: Low-sodium stock gives the richest flavor; broth can be used if that’s what you have.
- Tomato paste: Helps thicken and concentrate the sauce.
- Pasta: Pappardelle or other wide noodles are traditional and excellent for holding the sauce. Reserve some pasta water to finish the dish.
Step-By-Step Instructions
Step 1: Pat short ribs dry and season generously with salt and pepper on all sides.
Step 2: Heat olive oil in a large skillet over medium-high heat. Sear the short ribs until browned on all sides. Transfer the browned ribs to the slow cooker.
Step 3: Arrange the seared short ribs in the slow cooker.
Step 4: Add chopped vegetables, garlic, bay leaves, Italian seasoning, red wine, beef stock and balsamic vinegar. Pour crushed tomatoes over the top to cover the mixture.
Step 5: Cook on low for 7–9 hours. Avoid high heat—low and slow yields the best texture. When the meat is tender and falling from the bone, skim any excess oil from the surface and transfer the meat to a cutting board.
Step 6: Shred the short ribs with two forks, trimming away large pieces of fat and removing the bones. Return the shredded meat to the slow cooker and stir in tomato paste to thicken the sauce.
Step 7: Stir the meat and tomato paste together. Keep the sauce warm while you cook pasta to al dente, reserving about 1/2 cup of pasta water.
Step 8: Add 1/3–1/2 cup reserved pasta water to the ragu to help the sauce cling to the noodles. Toss the drained pasta with the ragu immediately. Serve topped with freshly grated Parmesan and chopped parsley. Enjoy!
Recipe Tips
- Don’t skip searing: Browning the meat adds depth to both the short ribs and the sauce.
- Use bone-in short ribs if possible: The bones add flavor and are easy to remove after cooking.
- Manage excess fat: Short ribs can release a fair amount of fat. Options:
- Skim the oil from the surface before shredding.
- Trim some outer fat before cooking, but leave enough to keep the meat moist.
- Chill the ragu overnight and remove solidified fat before reheating—flavor often improves after resting.
Storage Instructions
Store leftover ragù in an airtight container in the refrigerator for 3–4 days. A thin layer of fat may solidify on top—just skim it off before reheating. Freeze the sauce (without pasta) for up to 3 months; thaw and reheat gently before serving.
Ways to Vary This Ragu
- Serve over gnocchi or creamy mashed potatoes instead of pasta.
- Use spaghetti squash as a lighter base and ladle the sauce into the squash halves.
- Add a Parmesan rind while the ragu cooks for extra savory depth.
- Swap dried herbs for fresh sprigs of thyme or rosemary for brighter flavor.
- Load in extra vegetables—zucchini, parsnips or a handful of spinach—to boost the veg content.
Other Beef Recipes
- Zucchini Beef Meatballs
- Simple Beef Pot Pie
- One Pot Chili Mac and Cheese
- Ground Beef Pasta Skillet
- Parmesan Crusted Steak Sheet Pan Dinner
- Mediterranean Steak Bites
- Reuben Sliders
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Use this ragu to celebrate slow cooking season—share your results and enjoy the rich, hearty flavors of short rib ragù.
Crockpot Short Rib Ragu
Ingredients
- 3.5 lb short ribs (about 6–8 pieces)
- Salt and pepper, to taste
- 1 T olive oil
- 3 carrots, chopped
- 1 onion, small diced
- 2 celery stalks, chopped
- 14–15 oz can crushed tomatoes
- 4–5 garlic cloves, minced
- 2 tsp Italian seasoning
- 2 bay leaves
- 1 T balsamic vinegar
- 1/3 c red wine (or additional beef stock)
- 1 c beef stock
- 6 oz tomato paste
- 1/2–1 c reserved pasta water
- 16 oz pappardelle pasta
Instructions
- Pat short ribs dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the ribs on all sides. Transfer to the slow cooker.
- Add chopped vegetables, Italian seasoning, wine, beef stock, garlic, bay leaves and balsamic vinegar, then cover with crushed tomatoes. Cook on low 7–9 hours, until the beef falls apart. Skim excess oil if desired.
- Remove short ribs, shred the meat and discard large fat pieces and bones. Return shredded meat to the slow cooker with tomato paste and stir.
- Cook pasta to al dente, reserving about 1/2 cup pasta water. Add 1/3–1/2 cup reserved water to the ragu and stir. Toss drained pasta with the ragu and serve with Parmesan and parsley.
Notes
- Don’t skip searing: it deepens flavor in both the meat and sauce.
- Bone-in short ribs add extra richness and are easy to remove after cooking.
- If the sauce seems greasy, skim fat before shredding, trim some outer fat before cooking, or chill and remove solidified fat before reheating.
- Nutrition information below includes pasta and is an estimate.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.