This incredible Short Rib Ragu is a family favorite, restaurant-style recipe made easy at home! Melt-in-your-mouth beef is simmered in a savory sauce that is just waiting to be poured over your favorite pasta or mashed potatoes.
If you’re looking for the ultimate comfort food, look no further than this delicious Short Rib Ragu! Packed with flavor and cooked to perfection, this dish combines the rich, beef short ribs with tender vegetables to create a sauce that’s perfect for drizzling over pasta or mashed potatoes.
Cooking short rib ragu may take a bit of time, but the secret is in the slow cooking process that allows the meat to become incredibly tender while developing layers of flavor. After a quick sear, the crockpot does the work while you go about your day. Your whole family will love it!
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Crockpot meals are a go-to for busy days and to quench your comfort food needs! Crock Pot Beef and Noodles and Slow Cooker Beef Brisket are also viral slow cooker beef recipes your family will request all the time!
Table of Contents
Why You'll Like This Recipe
- Hearty and Satisfying. This dish is loaded with flavor and protein, making it a filling meal!.
- Simple Slow Cooker Recipe. The long, slow cooking process allows the beef to become incredibly tender, and the flavors to meld together beautifully.
- Versatile Serving Options. Serve it over your choice of pasta, veggie-pasta, or creamy mashed potatoes.
- Perfect for Special Occasions and Serving a Crowd. Whether it’s a casual family dinner or a festive gathering, this dish is sure to impress everyone at the table.
Laura Ashley's Tip: You can also make this short rib pasta on the stovetop. Simply assemble everything in a large Dutch oven and simmer partially covered over low heat on the stove for 3 to 4 hours until tender. Add more cooking liquid as needed.
Ingredients
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- Beef Short Ribs: The star of the dish! This succulent cut of meat becomes tender and flavorful as they cook low and slow.
- Seasoning Salt or Salt & Black Pepper: Essential for enhancing the meat's natural flavors and building a delicious base for the ragu.
- Olive Oil: Used for browning the short ribs and sautéing the vegetables, adding richness and depth to the dish.
- Celery, Carrots, Onion, and Garlic: Adds texture, aromatic flavor, and sweetness to the base of the ragu.
- Pasta, Veggie-Pasta, or Mashed Potatoes: The perfect vehicles for soaking up the delicious ragu sauce.
- Garnish Options (Parmesan Cheese & Fresh Basil): Enhance the dish’s richness and add a fresh, vibrant touch.
Tools You'll Need
How to Make Short Rib Ragu
- Season beef ribs on all sides with seasoning salt or salt and black pepper.
- Heat a skillet on high heat and add a tablespoon of the oil. Once the pan is hot and oil starts to smoke, sear the beef ribs on all sides 1-2 minutes each. Transfer the ribs to a Crockpot.
- In the same skillet on medium-high heat, add remaining oil, celery, carrots and onion. Scrape up any solid bits from the bottom of the pan and sauté 5 minutes. Add garlic and a cook an additional minute. Season with seasoning salt or salt and pepper.
- Pour the vegetable mixture into the Crockpot on top of the short ribs. Pour marinara sauce on top. Mix to coat the short ribs. Cover and cook on low for 7-8 hours.
- Before serving, transfer short ribs to a large plate. Shred the meat, discarding bones and any excess fat. Place the shredded meat back into the Crockpot and mix to combine.
- Serve over prepared pasta or mashed potatoes.
Pro Tips and Substitutions
- Sear the Meat before adding to the Slow Cooker. Don’t skip the searing step! Browning the short ribs before slow cooking enhances the flavor and gives the ragu a richer depth. Make sure to sear on all sides.
- Flavor Boosters. Consider adding a tablespoon of tomato paste while sautéing the vegetables for an extra burst of flavor. You can also throw in a bay leaf or some fresh herbs (like thyme or rosemary) for added aroma.
- Low and Slow Cooking Method. For the best results, cook the ragu on low heat for a longer time. This allows the flavors to meld beautifully and the meat to become incredibly tender.
- Check for Doneness. When the cooking time is up, check that the short ribs are fork-tender by gently pulling them apart. If they aren’t tender yet, let them cook a bit longer.
- Short Rib Alternative. If you prefer, you can substitute beef short ribs with chuck roast, boneless short ribs, brisket, or even lamb shanks. Adjust the cook time as needed, as different cuts will have varying cooking requirements.
- Swap the Veggies. Feel free to swap the vegetables. Zucchini, bell peppers, or even diced potatoes can be great additions, just make sure to add them in the last hour of cooking to prevent overcooking.
- Stovetop Alternative. You can cook the ragu in a Dutch oven on the stovetop! Just brown the meat, add your ingredients, bring it to a simmer, and cook on low heat for 2-3 hours, stirring occasionally until the meat is tender.
How to Serve Short Rib Ragu
A delicious way to serve this beef short rib ragu is over a bed of pasta, allowing the rich sauce to soak into the noodles. Opt for hearty pasta like pappardelle, fettuccine, or tagliatelle. Alternatively, you can serve it over creamy mashed potatoes or polenta. For a lighter option, you can serve it over zucchini noodles (zoodles) or spaghetti squash.
Some sides that go great with short rib ragu is cheesy garlic bread, a simple green salad, or easy cooked vegetables.
Storage and Freezing
Allow the short rib ragu to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. When reheating, simply warm it on the stovetop or in the microwave until heated through.
If you want to keep the ragu for a longer period, it can be frozen for up to 3 months. To freeze, allow it to cool completely, then portion it into freezer-safe containers or ziploc bags. Be sure to remove as much air as possible to prevent freezer burn.
When you're ready to reheat the frozen short rib ragu, thaw it overnight in the refrigerator. You can also thaw it more quickly by placing the sealed bag in cold water. Once thawed, reheat on the stovetop or microwave, adding a splash of broth or water if needed to loosen the sauce.
Frequently Asked Questions
Yes, you can use other cuts such as chuck roast, boneless short ribs, lamb shank, or brisket. Just adjust the cooking time as needed, as different cuts require varying times to become tender.
Absolutely! You can prepare the ragu ahead of time. Simply allow it to cool after cooking, store it in an airtight container in the refrigerator, and then reheat before serving.
Short ribs are done when they are fork-tender and can easily be shredded. This typically takes 6-8 hours on low in the crock pot or 3-4 hours on high, depending on the size and type of ribs used. Low heat will typically yield a more tender result.
Yes, you can cook the ragu in a Dutch oven on the stovetop! Just brown the meat, add your ingredients, bring it to a simmer, and cook on low heat for 2-3 hours, stirring occasionally until the meat is tender.
More Recipes Like This
- Crockpot Mongolian Beef
- Easy Crockpot Beef Stroganoff
- Slow Cooker Barbecue Beef
- Slow Cooker Beef Brisket
Short Rib Ragu
Ingredients
- 2 ½-3 ½ pounds beef short ribs
- seasoning salt or salt and black pepper amount as desired
- 2 tablespoons olive oil divided
- ¾ cup chopped celery
- ¾ cup chopped carrots
- ¾ cup chopped onion
- 3-4 garlic cloves minced
- 32 ounces marinara sauce
- Optional Bases: pasta, veggie-pasta, or mashed potatoes
- Garnish: parmesan cheese and fresh basil
Instructions
- Season beef ribs on all sides with seasoning salt or salt and black pepper.
- Heat a skillet on high heat and add a tablespoon of the oil. Once the pan is hot and oil starts to smoke, sear the beef ribs on all sides 1-2 minutes each. Transfer the ribs to a Crockpot.
- In the same skillet on medium-high heat, add remaining oil, celery, carrots and onion. Scrape up any solid bits from the bottom of the pan and sauté 5 minutes. Add garlic and a cook an additional minute. Season with seasoning salt or salt and pepper.
- Pour the vegetable mixture into the Crockpot on top of the short ribs. Pour marinara sauce on top. Mix to coat the short ribs. Cover and cook on low for 7-8 hours.
- Before serving, transfer short ribs to a large plate. Shred the meat, discarding bones and any excess fat. Place the shredded meat back into the Crockpot and mix to combine.
- Serve over prepared pasta or mashed potatoes.
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