Slow Cooker Short Rib Ragu with Gnocchi Recipe

Introduction

This slow cooker short rib ragu is a rich and comforting dish perfect for a cozy meal. Tender beef short ribs simmer in a flavorful tomato sauce infused with herbs and red wine. Serve it with gnocchi or your favorite pasta for a satisfying dinner.

Ingredients

• 2 Tbsp. cooking oil
• 2 lbs. beef short ribs (bone-in)
• 24 oz. jar spaghetti sauce (I use Rao’s tomato basil sauce)
• 1 white onion, diced
• 1 Tbsp. garlic, minced
• 1 1/2 tsp. dried basil
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup red wine (I like to use a red blend)

Instructions

1. Step 1: Heat a large skillet over medium-high heat and add the cooking oil once hot. Brown the short ribs on all sides, but do not cook through completely.
2. Step 2: Transfer the browned short ribs to the slow cooker.
3. Step 3: Pour the spaghetti sauce over the ribs, then add the diced onion, minced garlic, dried basil, dried oregano, salt, pepper, and red wine. Stir gently to combine.
4. Step 4: Cover and cook on LOW for 6-8 hours until the meat is tender.
5. Step 5: Remove the short ribs from the slow cooker and shred the meat off the bones, discarding fatty pieces and bones. To reduce excess fat in the sauce, lay paper towels over the surface and lift quickly. Discard the paper towels, then stir the shredded meat back into the sauce.
6. Step 6: Boil a 16 oz. box of gnocchi according to package instructions and stir them into the sauce. This combination holds up well and doesn’t get soggy quickly. Alternatively, serve over your favorite pasta. Top with parmesan cheese and enjoy!

Tips & Variations

• For added depth, use a full-bodied red wine like Cabernet Sauvignon or Merlot.
• If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
• Swap out gnocchi for pappardelle or rigatoni for a different texture.
• To make it gluten-free, serve the ragu over polenta or gluten-free pasta.

Storage

Store any leftover ragu in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. You can also freeze the ragu for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless short ribs for this recipe?

Yes, boneless short ribs can be used, but bone-in short ribs add extra flavor during cooking. Just adjust shredding time as boneless meat will be easier to pull apart.

Is it necessary to brown the short ribs before slow cooking?

Browning the short ribs adds a deeper flavor and improves texture, but you can skip this step if you’re short on time. The ragu will still be delicious.

Slow Cooker Short Rib Ragu with Gnocchi Recipe

Print Recipe

★★★★★

4.7 from 100 reviews

This Slow Cooker Short Rib Ragu is a rich and hearty Italian-inspired sauce featuring tender, fall-off-the-bone beef short ribs cooked low and slow in a flavorful tomato-based sauce with herbs, garlic, and red wine. Perfectly paired with gnocchi or your favorite pasta, this comforting dish brings deep, savory flavors to your table with minimal effort.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 6 to 8 hours
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat

• 2 lbs. beef short ribs (bone-in)

Sauce & Seasonings

• 24 oz. jar spaghetti sauce (I use Rao’s tomato basil sauce)
• 1 white onion, diced
• 1 Tbsp. garlic, minced
• 1 1/2 tsp. dried basil
• 1 tsp. dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup red wine (red blend preferred)

Other

• 2 Tbsp. cooking oil

Instructions

1. Brown the Short Ribs: Heat a large skillet over medium-high heat and add 2 tablespoons of cooking oil. Once hot, brown the short ribs on all sides until nicely seared but not cooked through, about 3-4 minutes per side.
2. Transfer to Slow Cooker: Place the browned short ribs into the slow cooker, arranging them in a single layer for even cooking.
3. Add Sauce and Seasonings: Pour the 24 oz jar of spaghetti sauce over the ribs. Add the diced onion, minced garlic, dried basil, dried oregano, salt, pepper, and red wine. Stir gently to combine all ingredients.
4. Cook Low and Slow: Cover the slow cooker with the lid and cook the ragu on LOW for 6 to 8 hours, allowing the flavors to meld and the meat to become tender.
5. Remove and Shred Meat: After cooking, carefully remove the short ribs and set aside. Remove the meat from the bones, discarding fatty pieces and bones. Degrease the sauce by placing paper towels on top of the surface to absorb excess fat, then discard the towels.
6. Combine Meat and Sauce: Add the shredded meat back into the slow cooker and stir thoroughly to incorporate into the sauce.
7. Prepare and Serve: Boil a 16 oz box of gnocchi according to package instructions. Stir the drained gnocchi into the ragu sauce. Alternatively, serve the ragu over your favorite pasta. Garnish with freshly grated Parmesan cheese and enjoy.

Notes

• For best flavor, brown the short ribs well to develop a deep, rich crust before slow cooking.
• Degreasing the sauce improves the texture and reduces excess fat for a cleaner taste.
• Gnocchi pairs wonderfully with this sauce, but any pasta of choice works well.
• Cooking on low for the full 8 hours maximizes tenderness but 6 hours also works if pressed for time.
• Leftovers can be refrigerated for up to 3 days or frozen for longer storage.

Keywords: Slow cooker ragu, short rib ragu, beef ragu, slow cooked pasta sauce, Italian slow cooker recipe