Slow Cooker Short Rib Ragu Recipe
Get ready to cozy up with a bowl of pure comfort: Slow Cooker Short Rib Ragu is the soul-warming, flavor-packed recipe that transforms humble ingredients into something worthy of an Italian trattoria. The richness of the slow-braised short ribs creates a luscious, velvety sauce that clings to every strand of pasta, making this dish perfect for Sunday suppers, special celebrations, or just treating yourself on a chilly evening. With minimal prep and maximum reward, this Slow Cooker Short Rib Ragu will become a cherished favorite at your table.

Ingredients You’ll Need
The beauty of Slow Cooker Short Rib Ragu lies in its simplicity: each ingredient serves an important role, weaving layers of savor and sweetness. Don’t be intimidated by the list—everything here is easy to find, and the flavors come together in the most magical way.
- Boneless short ribs (2 lbs): Deeply marbled and rich, these are the star ingredient that make your ragu ultra-tender and satisfying.
- Salt & black pepper: Essential for seasoning the meat and veggies, drawing out their best flavors.
- Avocado or olive oil (2 tbsp): To sear the short ribs, giving them that craveable caramelized crust.
- Yellow onion (1 large, finely diced): Brings sweetness and depth, forming the aromatic base of the sauce.
- Carrots (3 large, peeled and finely diced): Offer a subtle earthiness and natural sweetness to balance the richness.
- Celery stalks (3, finely diced): Adds savory background notes and classic Italian soffritto flavor.
- Garlic cloves (4, minced): Don’t hold back—garlic is vital for warmth and aroma in your ragu.
- Salt (1 tsp) & additional to taste: For seasoning at every stage.
- Black pepper (1/2 tsp): Brings just enough bite to round out the flavors.
- Oregano (1 tbsp): This classic herb infuses your ragu with that irresistible Italian fragrance.
- Red pepper flakes (1/4 tsp, optional): For a gentle, warming heat. Use more or less to taste!
- Tomato paste (6oz): Intensifies the tomato base for a profound, slow-cooked flavor.
- Crushed tomatoes or tomato sauce (28oz can): The body of your sauce—choose high-quality for best results.
- Beef broth or dry red wine (1 cup): Adds savory depth or a touch of sophistication with wine; both work beautifully.
- Bay leaves (2): Steep the sauce with gentle herbal notes as it simmers away.
- Pasta of choice (14oz, cooked): Serve your ragu over your favorite noodles—classic pappardelle is always a winner!
- Shredded parmesan cheese (optional): For that finishing flourish of salty, nutty magic.
How to Make Slow Cooker Short Rib Ragu
Step 1: Prepare and Season the Short Ribs
Start by patting your short ribs dry with a paper towel—this is the trick for getting that amazing crust. Generously season all sides with salt and freshly cracked black pepper. This basic step unlocks tons of flavor down the line and helps create those delicious, golden-brown edges when you sear.
Step 2: Sear the Short Ribs
Heat your favorite cast iron or stainless steel pan over medium heat and swirl in the avocado or olive oil. Carefully place each short rib in the pan, letting them sear undisturbed for 2 to 3 minutes per side. The goal is to develop a caramelized, flavorful crust—not to cook them through. Once seared, set the ribs aside and try not to sneak a taste (the aroma is irresistible)!
Step 3: Build the Flavor Base in the Slow Cooker
Now, it’s time to create a foundation for your Slow Cooker Short Rib Ragu. In the base of your slow cooker, scatter the diced onion, carrots, celery, and garlic. Mix them together gently, dispersing everything so your short ribs have a perfect veggie bed to nestle into. These aromatics will soften into sweetness as they cook, adding complexity and body to your sauce.
Step 4: Layer and Season Everything
Nestle the seared short ribs on top of the vegetables in the slow cooker. Sprinkle in the oregano, remaining salt, black pepper, and, if using, the red pepper flakes for a bit of heat. Dollop in the tomato paste, pour over the crushed tomatoes and beef broth or wine, and toss in the bay leaves. Give everything a gentle stir to combine—it will look rustic but trust that the magic happens over the next several hours.
Step 5: Slow Cook to Perfection
Pop on the lid, set your slow cooker to low, and let the Slow Cooker Short Rib Ragu cook for a blissful 8 hours. During this time, the beef will become fall-apart tender, and all those flavors will meld beautifully. Feel free to forget about it and go about your day—the slow cooker does all the heavy lifting.
Step 6: Shred the Short Ribs and Finish the Sauce
Once your house smells incredible and the time is up, remove the short ribs and bay leaves from the slow cooker. Using two forks, gently shred the beef—it should fall apart with no effort at all. Discard the bay leaves and return the shredded beef to the slow cooker, stirring everything together. Check your ragu for seasoning and add more salt or pepper as needed.
Step 7: Cook the Pasta and Serve
While your ragu keeps warm in the slow cooker, bring a pot of salted water to a boil. Cook your favorite pasta shape until al dente, then drain and toss with a touch of olive oil. To serve, pile the pasta onto plates, spoon a generous helping of Slow Cooker Short Rib Ragu over the top, and sprinkle liberally with shredded parmesan cheese if you like. Dinner is served!
How to Serve Slow Cooker Short Rib Ragu

Garnishes
Add the finishing touch with a shower of freshly grated parmesan or pecorino romano cheese, a scattering of chopped fresh parsley, or even a drizzle of peppery extra-virgin olive oil. These simple garnishes highlight the rustic richness of the ragu and make the whole dish feel restaurant-worthy.
Side Dishes
Round out your meal with crusty Italian bread to mop up every last bit of sauce, a crisp green salad with balsamic vinaigrette, or buttery roasted vegetables. The ragu is hearty and robust, so lighter sides and something tangy or fresh help balance the table.
Creative Ways to Present
Beyond classic pasta, you can spoon Slow Cooker Short Rib Ragu over creamy polenta, layer it in a lasagna, or tuck it into toasted buns with melted provolone for an epic sandwich. For an elegant appetizer, try serving atop toasted crostini as a rich bruschetta.
Make Ahead and Storage
Storing Leftovers
Transfer cooled ragu into airtight containers and refrigerate for up to 4 days. Just like many braises, the flavors deepen and intensify after a night in the fridge, making tomorrow’s leftovers even better.
Freezing
Slow Cooker Short Rib Ragu is a freezer champion! Let it cool, portion into resealable bags or freezer-safe containers, and freeze for up to 3 months. Be sure to label with the date, and thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of broth or water as needed to loosen the sauce. If microwaving, cover loosely and heat in short intervals, stirring in between, and enjoy atop freshly cooked pasta or your favorite base.
FAQs
Can I use bone-in short ribs instead of boneless?
Absolutely! Bone-in short ribs bring extra richness and body to the sauce. Just be sure to remove the bones before shredding and returning the meat to the ragu.
Is there a substitute for beef broth or red wine?
If you don’t have beef broth or red wine, you can use chicken broth or even water in a pinch. For extra flavor, add a splash of soy sauce or Worcestershire sauce to mimic some of that deep umami character.
How spicy does this recipe get with the red pepper flakes?
The amount listed gives a gentle, background warmth—you can adjust it to be spicier or leave it out completely if you’re sensitive to heat. Slow Cooker Short Rib Ragu is very forgiving here!
Do I have to sear the short ribs first?
Searing isn’t strictly necessary, but it adds loads of flavor and helps lock in moisture. If you’re pressed for time, you can skip it, but the final dish will be even more delicious with the extra step.
What pasta shapes work best with Slow Cooker Short Rib Ragu?
Hearty, wide noodles like pappardelle, rigatoni, or fettuccine are best for holding onto the chunky, rich sauce. But honestly, any pasta you love will be delicious!
Final Thoughts
This Slow Cooker Short Rib Ragu is comfort food at its finest, filled with rich, slow-cooked flavors and an effortless elegance that makes any meal feel special. Whether you’re serving it for family or impressing guests, it’s an absolute crowd-pleaser. Give it a try—you might just find yourself making it on repeat!
PrintSlow Cooker Short Rib Ragu Recipe
This Slow Cooker Short Rib Ragu recipe is a comforting and flavorful dish that simmers to perfection in a crockpot. Tender boneless short ribs are cooked low and slow with aromatic vegetables, herbs, and tomatoes, resulting in a rich and hearty sauce that pairs perfectly with your favorite pasta.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Boneless Short Ribs:
- 2 lbs boneless short ribs, salt, black pepper
Sauce:
- 2 tbsp avocado or olive oil, 1 large yellow onion, 3 large carrots, 3 celery stalks, 4 garlic cloves, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp oregano, 1/4 tsp red pepper flakes, 6oz tomato paste, 28oz crushed tomatoes, 1 cup beef broth, 2 bay leaves
Serving:
- 14oz cooked pasta, shredded parmesan cheese (optional)
Instructions
- Prepare Short Ribs: Pat dry, season with salt and pepper, then sear in a hot pan.
- Combine Ingredients: Add vegetables, spices, tomato products, broth, and bay leaves to the slow cooker.
- Slow Cook: Set the slow cooker to low for 8 hours.
- Shred and Serve: Remove ribs, shred, return to sauce, adjust seasoning, and serve over cooked pasta with parmesan.
Notes
- For a deeper flavor, you can sear the vegetables before adding to the slow cooker.
- This ragu freezes well for future meals.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 10g
- Sodium: 920mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 95mg
Keywords: Slow Cooker Short Rib Ragu, Short Rib Pasta Sauce, Crockpot Ragu Recipe