Description
This Slow Cooker Short Rib Ragu is a rich, hearty Italian-inspired dish featuring tender beef short ribs simmered in a flavorful tomato sauce with herbs, red wine, and aromatic onion and garlic, finished off with gnocchi for a comforting meal perfect for any occasion.
Ingredients
Scale
Main 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 (red blend preferred)
Serving
- 16 oz. box gnocchi
- Parmesan cheese for topping
Instructions
- Brown the Short Ribs: Set a large skillet over medium-high heat and add the cooking oil once hot. Brown the beef short ribs on all sides until nicely seared without cooking them through. This step seals in juices and adds depth of flavor.
- Transfer to Slow Cooker: Place the browned short ribs into the slow cooker, preparing for the slow cooking process.
- Add Sauce and Seasonings: Pour the jar of spaghetti sauce over the short ribs. Add the diced white onion, minced garlic, dried basil, dried oregano, salt, pepper, and red wine. Stir gently to combine all ingredients evenly around the meat.
- Slow Cook the Ragu: Cover the slow cooker and cook on the LOW setting for 6 to 8 hours. This long, slow cooking tenderizes the short ribs and melds the flavors beautifully.
- Prepare the Meat: When cooking is complete, remove the short ribs and strip the meat away from the bones, discarding any fatty pieces and bones. Degrease the sauce by quickly lifting paper towels placed on top of the sauce to absorb excess grease, then discard the towels. Add the shredded meat back into the sauce and stir well.
- Cook Gnocchi: Boil the gnocchi according to package instructions until tender but firm. Drain and stir the gnocchi into the ragu sauce. The gnocchi holds up nicely to the rich sauce without getting soggy.
- Serve and Garnish: Serve the short rib ragu and gnocchi hot, topped with freshly grated Parmesan cheese for extra savory flavor.
Notes
- For best flavor, use a quality red wine such as a red blend.
- Degreasing the sauce is important to reduce excess fat from the short ribs for a cleaner finish.
- This ragu can be served over any pasta if gnocchi is unavailable.
- Try using bone-in short ribs for richer taste, but boneless can be used with adjusted cooking times.
- Leftovers store well and flavors improve after a day.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Keywords: slow cooker short rib ragu, beef ragu recipe, easy slow cooker recipes, gnocchi recipe, Italian ragu, comfort food, slow cooker dinner
