Short Rib Ragu
Short Rib Ragu is a slow-cooked Italian-American pasta sauce where boneless beef short ribs are seared with aromatic vegetables and braised in red wine and tomato passata until deeply tender and flavorful.
⚡Slow Cooker
-0:00
Short Rib Ragu is a slow-cooked Italian-American pasta sauce where boneless beef short ribs are seared with aromatic vegetables and braised in red wine and tomato passata until deeply tender and flavorful.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Finely dice the carrots, celery, and onion to create a mirepoix.
Season the boneless short ribs heavily with salt and pepper.
In a large pan or the searing insert of a slow cooker over medium-high heat, sear the short ribs on all sides until browned. Remove the ribs and set aside.
Add the mirepoix (carrots, celery, onion) to the same pan and sauté for a few minutes until softened.
Add the smashed garlic cloves and cook for another minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes, allowing it to brown slightly to deepen the flavor.
Deglaze the pan by pouring in the red wine, scraping up any browned bits from the bottom of the pan. Let it reduce for a minute.
Stir in the tomato passata and beef broth.
Add the brown sugar, fresh rosemary sprigs, bay leaves, parmesan rind, garlic powder, onion powder, salt, and pepper. Stir to combine.
Return the seared short ribs to the pot, ensuring they are submerged in the sauce.
Cover the slow cooker and cook on low for 6-8 hours, until the meat is fall-apart tender.
Once cooked, remove the short ribs from the sauce. Shred the meat using two forks.
Return the shredded meat to the sauce and stir to combine. Remove the rosemary sprigs, bay leaves, and parmesan rind before serving.
Serve the ragu over cooked pasta, garnished with grated parmesan cheese and fresh parsley.
Cool completely, store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over low heat, stirring occasionally and adding splash of water if needed.
slow cooker · heavy-bottomed saucepan or Dutch oven (for searing)
Yes. Bone-in short ribs will add extra body to the sauce, but increase braising time by 30–45 minutes and account for trimming fat after cooking.
Typically 6–8 hours on low in a slow cooker, until the meat shreds easily with a fork. Exact time depends on rib size and slow cooker model.
A medium-bodied dry red wine like Barbera, Montepulciano, or Côtes du Rhône works well. Avoid very tannic or oaky wines.
Yes. After searing, transfer to a heavy Dutch oven, cover, and braise in a 325°F oven for 3–4 hours, stirring occasionally.
Yes. Cool completely, portion into airtight containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Chile Verde Enchiladas
50 min · malinda.rocha
Strawberry Limeade Margarita
5 min · malinda.rocha
Classic Alfredo Sauce
15 min
Marry Me Meatballs and Gnocchi
205 min
Spicy Italian Sub
25 min
Stove Top Stuffing Meatloaf
85 min
Honey Butter Corn
15 min
Marry Me Chicken
35 min
Italian Shrimp Salad
200 min
One
30 min
