Take-out Tuesday, Slow Cook Short Rib Ragu

Similar to Bolgnese Sauce,

this pot of ragu will be like finding a pot of gold after a long chilly day

It’s made with short ribs and laced with Parmesan

Full of meat and vegetables, this tomato based sauce was made to marry with pasta and Parmesan

It’s easy to make, a little chopping, a little browning

and just like that, dinner is simmering away in the slow cooker

Season short ribs

Cook bacon while you’re chopping vegetables and seasoning meat

Then remove bacon from skillet and brown short ribs in the rendered fat

Put the bacon and short ribs into a prepared slow cooker

Add remaining ingredients except Parmesan and noodles

Cover and cook on low for 8 hours

Remove short ribs to a plate

The meat will easily come off the bones

Shred the meat with two forks and discard any fat goblets

Return meat to sauce in slow cooker and top with Parmesan

Serve over cooked egg noodles or pasta of choice

Garnish with additional Parmesan

this recipe is adapted from Half Baked Harvest

Slow Cooker Short Rib Ragu

Prep Time 30 minutes
Cook Time 8 hours
Course Main Course, slow cooker
Cuisine American
Servings 4


  • 2 1/2 pounds bone in beef short ribs
  • kosher salt and black pepper
  • 3 slices thick-cut bacon chopped
  • 2/3 cup dry red wine
  • 1/4 cup beef stock
  • 1 28 ounce cans crushed San Marzano tomatoes
  • 1 6 ounce can tomato paste
  • 1/2 yellow onion chopped
  • 3 cloves garlic finely crushed or chopped
  • 3 ribs celery finely chopped
  • 1 carrot finely chopped
  • 1/2 tablespoon dried thyme
  • 1/2-1 cup fresh grated parmesan cheese {use as much as you like and reserve some for garnish}
  • 8 oz. Egg noodles


  • Season the short ribs with salt and pepper.
  • Cook the bacon in a large skillet over medium heat until crisp. Drain bacon on paper towels. A
  • dd the short ribs to the skillet and sear on both sides in the rendered bacon fat. Remove the ribs and transfer to a sprayed large slow cooker along with the bacon.
  • Add wine, broth, tomatoes, tomato paste, onion, garlic, celery, carrot, thyme, and season with salt and pepper. Cover and cook on low for 6-8 hours.
  • Once done cooking, remove the short ribs and shred the meat and discard the bones.. Add the shredded meat and Parmesan, toss with the sauce. Keep on warm.
  • Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain
  • Place the pasta in large bowls or on plates, top with the ragù and additional Parmesan.
Keyword short rib ragu, short ribs, short ribs and noodles, slow cooker meal, slow cooker short ribs, tomato sauce short ribs

Have some fun, dinner is done!


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19 Responses to “Take-out Tuesday, Slow Cook Short Rib Ragu”
  1. Jenna, short ribs are a favorite at our house, but can be quite involved. This looks delish and much easier using the crock pot. Comfort food for a cold evening!

  2. Shannon@Belle Bleu Interiors says:

    Oh Jenna, this looks most delicious, and the perfect thing to greet you on a cold winter’s night! I love to use my slow cooker, and I am definitely going to make this. Thanks for sharing!

  3. I’ve never cooked ribs before. You make it sound SO EASY!

  4. lulu says:

    Anything that is slow cooked appeals to me as whatever it is always turns out great.

  5. Nancy says:

    You just made short ribs easy! Way to go girlfriend! This has been pinned and will be making soon! YUM!

  6. Mary says:

    Yum Jenna! My hubby was just talking about the fact that it was short rib weather. We love them served over some polenta but your egg noodles look delicious!

  7. Kitty says:

    I don’t cook with short ribs very often, Jenna, but I’d love to try this easy recipe.

  8. Jill Kuhn says:

    It does sound comforting and I bet it makes your house smell fabulous! 😍

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