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

  • Servings: 4 large servings
  • Difficulty: easy
  • Print

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. Add 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.



Have some fun, dinner is done!


for another printable version of Slow Cooker Short Rib Ragu click here


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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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