Giada’s Slow Cooker Short Rib Ragu – 8 Hours to Pure Bliss
A rich and flavorful short rib ragu made easy in the slow cooker.
- 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
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