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Slow Cooker Short Rib Ragu

Prep Time 30 mins
Cook Time 8 hrs
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 rag├╣ and additional Parmesan.
Keyword short rib ragu, short ribs, short ribs and noodles, slow cooker meal, slow cooker short ribs, tomato sauce short ribs