Dinner

Slow Cooker Short Rib Ragu Recipe

ByIsabella Vance February 18, 2026February 18, 2026

Introduction

This Slow Cooker Short Rib Ragu is a rich and hearty sauce perfect for cozy dinners. Tender beef short ribs slowly braised in tomato sauce with herbs and red wine create a deeply flavorful dish that pairs wonderfully with gnocchi or your favorite pasta.

The image shows a black slow cooker filled with a dish of gnocchi in a rich, thick reddish-brown sauce with visible pieces of shredded meat and herbs mixed in, the gnocchi are plump and pale yellow, layered evenly throughout the sauce. To the top right, there is a white bowl filled with fresh green lettuce and red tomato chunks. In the top left corner, two slices of white bread rest on a red and white checkered cloth. At the bottom left, a white plate holds a large wooden spoon coated with the same sauce, and to the bottom right, a white bowl contains a white powdered substance with a silver spoon inside. The whole setting is placed on a wood-textured surface changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Set 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 them through.
Step 2: Transfer the browned short ribs to the slow cooker.
Step 3: Pour the spaghetti sauce over the short ribs. Add the diced onion, minced garlic, dried basil, dried oregano, salt, pepper, and red wine, then stir to combine.
Step 4: Cover and cook on low for 6 to 8 hours.
Step 5: When done, remove the short ribs from the slow cooker. Pull the meat off the bones, discarding fatty pieces and bones. To reduce grease, lay paper towels on top of the sauce briefly and remove. Add the meat back into the sauce and stir.
Step 6: For serving, boil a 16 oz. box of gnocchi according to package directions, then fold them into the sauce. You can also serve the ragu over any pasta. Top with parmesan cheese and enjoy!

Tips & Variations

For an even richer flavor, use a dry red wine like Cabernet Sauvignon or Merlot.
Try adding chopped mushrooms or bell peppers for extra texture and taste.
If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to reduce liquid.
Substitute short ribs with beef chuck roast if ribs are unavailable.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. This ragu also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A black slow cooker bowl filled with a thick, chunky beef stew that has a rich reddish-brown sauce mixed with shredded meat and small pieces of vegetables. On the left side, there is a white plate with a fresh green salad made of leafy lettuce and bright red tomato slices. At the bottom left, two slices of light-colored bread rest on a red and white checkered cloth. On the right side, there is a small white dish with a wooden spoon covered in sauce, and above it, another small white dish contains some white powder with a silver spoon. The whole scene is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can braise the short ribs in a heavy pot or Dutch oven on the stovetop or in the oven at 300°F (150°C) for 3 to 4 hours until tender, stirring occasionally.

What pasta pairs best with this ragu?

Gnocchi works wonderfully as it holds up well to the hearty sauce, but you can also serve the ragu with pappardelle, rigatoni, or spaghetti for a classic comfort meal.