There’s something magical about walking into a kitchen filled with the rich, meaty aroma of slow-cooked short ribs – that’s exactly what you’ll get with Giada’s Slow Cooker Short Rib Ragu. Trust me, this isn’t just another pasta sauce. The first time I made this recipe, my entire family hovered near the slow cooker like hungry puppies waiting for dinner. What makes it special? Giada’s genius combination of slowly braised short ribs and bold red wine creates a sauce so deep and flavorful, you’ll want to lick your plate clean. And the best part? Your slow cooker does all the heavy lifting while you go about your day.

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I love how this dish transforms inexpensive short ribs into something restaurant-worthy with minimal effort. The meat becomes so tender it practically falls apart when you look at it, and the sauce develops this incredible richness that only comes from hours of gentle simmering. It’s my go-to for Sunday dinners when I want something impressive but don’t want to spend all day in the kitchen. Just set it and forget it – that’s my kind of cooking!

Why You’ll Love Giada’s Slow Cooker Short Rib Ragu

This dish is a total game-changer, and here’s why:

The short ribs cook low and slow until they’re fall-apart tender, melting into the most luscious, meaty sauce you’ve ever tasted
It’s practically foolproof – just brown, dump, and let the slow cooker work its magic while you do… well, anything else!
That rich, complex flavor tastes like you spent all day stirring, but we’ll keep your secret
Makes enough for leftovers that taste even better the next day (if it lasts that long!)
Perfect for fancy dinners or cozy weeknights – it’s always impressive

Ingredients for Giada’s Slow Cooker Short Rib Ragu

Gathering the right ingredients is half the battle won with this recipe – and trust me, every single one plays a crucial role in building that incredible depth of flavor. Here’s what you’ll need:

3 lbs beef short ribs (bone-in for maximum flavor, about 4-5 pieces)
1 large yellow onion, chopped (about 1½ cups)
2 carrots, chopped (about 1 cup – no need to peel, just give ’em a good scrub)
2 celery stalks, chopped (about ¾ cup – use those leafy tops for extra flavor!)
4 garlic cloves, minced (or 1 heaping tablespoon if you’re using pre-minced)
1 can (28 oz) crushed tomatoes (San Marzano if you can find them)
1 cup dry red wine (Cabernet Sauvignon or Chianti work beautifully)
2 tbsp tomato paste (that little squeeze tube is my best friend here)
1 tsp dried thyme (rub between your fingers before adding to wake up the oils)
1 tsp dried rosemary (same trick as the thyme – makes all the difference)
1 bay leaf (don’t forget to fish it out later!)
Kosher salt and freshly ground black pepper (to taste, but be generous)

How to Make Giada’s Slow Cooker Short Rib Ragu

Now for the fun part – turning those simple ingredients into something extraordinary! Don’t let the multiple steps fool you; this is easier than it looks. Just follow these simple stages and you’ll be rewarded with the richest, most comforting ragu you’ve ever tasted.

Step 1: Brown the Short Ribs

First things first – we’re building flavor! Heat a large skillet over medium-high heat (about a 7 out of 10 on your stove dial). While it’s heating, pat those short ribs dry with paper towels – this is crucial for getting a good sear. Season generously with salt and pepper on all sides.

Add just enough oil to coat the bottom of your pan (about 1 tablespoon) and carefully place the ribs in. Don’t crowd them – you want space between each piece so they brown instead of steam. Let them sizzle untouched for 3-4 minutes per side until they develop that beautiful dark crust. Trust me, those browned bits at the bottom of the pan are liquid gold!

Step 2: Sauté the Vegetables

Once the ribs are nicely browned, transfer them to your slow cooker. Now, in that same pan (keep all those flavorful bits!), add your chopped onion, carrots, and celery. Lower the heat to medium (about a 5) and cook them for about 5 minutes, stirring occasionally.

You’ll know they’re ready when the onions turn translucent and the carrots start to soften at the edges. Add the garlic in the last minute – we just want to wake up its aroma, not burn it. The smell at this point will have your stomach growling!

Step 3: Deglaze with Red Wine

Here’s where the magic happens! Push the vegetables to one side and add your tomato paste to the empty space. Let it cook for just 30 seconds to deepen its flavor, then stir it into the vegetables.

Now pour in that glorious red wine – you’ll hear the most satisfying sizzle! Use your wooden spoon to scrape up all those browned bits from the pan bottom. This step takes about 1 minute but makes all the difference in building layers of flavor. Once the wine has reduced slightly, it’s ready to join the party in the slow cooker.

Step 4: Slow Cook to Perfection

Add the crushed tomatoes, thyme, rosemary, and bay leaf to your slow cooker. Give everything a gentle stir to combine. Now comes the easy part – cover and cook on low for 8 hours (or high for 4-5 hours). Your house will smell incredible!

When the time’s up, carefully remove the ribs – they’ll be so tender they might fall apart on you (that’s perfect!). Shred the meat, discard the bones, return the meat to the sauce, and don’t forget to remove that bay leaf. Taste and adjust seasoning if needed. Congratulations – you’ve just made restaurant-quality ragu in your own kitchen!

Tips for the Best Giada’s Slow Cooker Short Rib Ragu

After making this ragu more times than I can count, I’ve picked up some tricks that take it from great to absolutely mind-blowing:

Dry wine matters: Skip the cooking wine – a decent Cabernet or Chianti makes all the difference in flavor depth.
Fat is flavor… mostly: Skim excess fat after cooking but leave some for richness – that’s where the magic happens!
Low and slow wins: If you have the time, always opt for the longer cook time. The texture becomes unreal.
Fresh herbs upgrade: Swap dried thyme and rosemary for fresh if you have them – use double the amount.
Make ahead magic: This ragu tastes even better reheated the next day as flavors continue to mingle.

Serving Suggestions for Giada’s Slow Cooker Short Rib Ragu

Oh, the possibilities! Giada’s Slow Cooker Short Rib Ragu is like the little black dress of sauces – it goes with everything. My absolute favorite? Toss it with pappardelle pasta – those wide ribbons catch every bit of that luscious sauce. For something different, try creamy polenta as a base – the contrast of textures is amazing. And don’t even get me started on how perfect it is spooned over mashed potatoes or with a chunk of crusty bread for mopping up every last drop. Whatever you choose, just make sure you have plenty of napkins handy – this is messy, soul-satisfying eating at its best!

Storing and Reheating Giada’s Slow Cooker Short Rib Ragu

Here’s the beautiful thing about this ragu – it practically gets better with age! Store leftovers (if you’re lucky enough to have any) in an airtight container in the fridge for up to 3 days. Need to keep it longer? Freeze it for up to 3 months – I like portioning it into freezer bags so I can thaw just what I need. When reheating, go low and slow – a gentle warm-up on the stove with a splash of water or broth keeps the sauce from drying out. Microwave works in a pinch too – just cover and stir occasionally to prevent hot spots. Either way, you’re just minutes away from round two of that incredible flavor!

Giada’s Slow Cooker Short Rib Ragu Nutritional Information

Now, I’m no nutritionist, but here’s the general scoop on what you’re getting in each hearty serving of this ragu (because let’s be real – you’re gonna want seconds!). Keep in mind these numbers can vary depending on your specific ingredients – like how much fat renders off your ribs or which wine you choose.

Per generous 1-cup serving, you’re looking at about 420 calories – but trust me, every single one is worth it! There’s 22g of fat (about 9g saturated) giving that incredible richness, a solid 34g of protein from those melt-in-your-mouth short ribs, and 18g of carbs mostly from the tomatoes and veggies. The sodium comes in around 620mg, but you can always adjust seasoning to taste.

My philosophy? When food tastes this good and makes your kitchen smell like heaven, the numbers just don’t matter as much as the pure joy it brings. Everything in moderation, right?

FAQs About Giada’s Slow Cooker Short Rib Ragu

I get asked about this recipe all the time – here are the answers to the questions that keep popping up:

Can I use a different cut of beef?
Absolutely! Chuck roast works beautifully as a short rib substitute – just cut it into large chunks. It won’t have quite the same richness from the bones, but still makes a darn good ragu. Avoid lean cuts though – you need that marbling for tenderness.

Is the wine optional?
Technically yes, but oh honey – you’d be missing out! The wine adds incredible depth. If you must skip it, use beef broth plus a splash of red wine vinegar to mimic some acidity. But really, use the wine!

Can I make this in the oven instead?
Of course! Brown everything in a Dutch oven, then cover and bake at 300°F for about 3 hours until fork-tender. Check occasionally to stir and add liquid if needed.

My sauce seems thin – how can I thicken it?
Remove the lid and let it cook on high for 30 minutes to reduce. Or mash some of the carrots into the sauce – they’re natural thickeners! A tablespoon of tomato paste stirred in works too.

Can I prep this ahead?
You bet! Brown the ribs and veggies the night before, then refrigerate everything together. In the morning, just dump it all in the slow cooker – easy peasy!

Final Thoughts on Giada’s Slow Cooker Short Rib Ragu

If you take one thing from this recipe, let it be this – good food doesn’t have to be complicated. Giada’s Slow Cooker Short Rib Rgu proves that with just a little prep and a lot of patience, you can create something truly spectacular. I’d love to hear how yours turns out – tag me when you make it so I can see your masterpiece! Now go forth and let that slow cooker work its magic. Your future self (and your hungry family) will thank you.

Giada’s Slow Cooker Short Rib Ragu – 8 Hours to Pure Bliss

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A rich and flavorful short rib ragu made easy in the slow cooker.

Author: Kitchen Hub
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Slow Cooker
Cuisine: Italian
Diet: Low Lactose

Ingredients

Scale

3 lbs beef short ribs
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
1 can (28 oz) crushed tomatoes
1 cup red wine
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Salt and pepper to taste

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Instructions

Season short ribs with salt and pepper.
Brown ribs in a skillet over medium-high heat for 3-4 minutes per side.
Transfer ribs to slow cooker.
Sauté onion, carrots, celery, and garlic in the same skillet for 5 minutes.
Add tomato paste and cook for 1 minute.
Deglaze skillet with red wine, scraping up browned bits.
Pour mixture into slow cooker with crushed tomatoes, thyme, rosemary, and bay leaf.
Cook on low for 8 hours or high for 4-5 hours.
Remove ribs, shred meat, and return to sauce.
Discard bones and bay leaf before serving.

Notes

Serve over pasta or polenta.
Freezes well for up to 3 months.
Use dry red wine like Cabernet Sauvignon.

Nutrition

Serving Size: 1 cup
Calories: 420
Sugar: 8g
Sodium: 620mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 18g
Fiber: 4g
Protein: 34g
Cholesterol: 95mg