Slow Cooker Short Rib Ragu with Gnocchi Recipe
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.
- 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
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
- 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.
- Transfer to Slow Cooker: Place the browned short ribs into the slow cooker, arranging them in a single layer for even cooking.
- 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.
- 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.
- 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.
- Combine Meat and Sauce: Add the shredded meat back into the slow cooker and stir thoroughly to incorporate into the sauce.
- 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
