Slow Cooked Short Rib Ragù with Pasta (Rich, Comforting & Flavorful)
Introduction
If you’re looking for the ultimate comfort food that feels straight out of an Italian trattoria, this Slow Cooked Short Rib Ragù with Pasta will win you over. 🍝
Short ribs, simmered low and slow with tomatoes, red wine, and aromatic herbs, create a sauce so rich and flavorful it clings perfectly to every strand of pasta. The beef becomes fall-apart tender, the sauce thickens beautifully, and the flavors deepen into something truly special.
This dish is perfect for cozy weekends, Sunday dinners, or when you want to impress guests with minimal effort—because once everything is in the pot, the slow cooker (or oven) does all the work.
Slow Cooked Short Rib Ragù with Pasta
Ingredients
Equipment
Method
- Season and brown short ribs in olive oil until golden. Set aside.
- Sauté onion, carrots, celery, and garlic until softened.
- Deglaze with red wine, scraping browned bits, simmer 2–3 minutes.
- Add tomato paste, crushed tomatoes, broth, herbs, and ribs back in.
- Slow cook in oven 3–3.5 hrs at 325°F or in slow cooker 7–8 hrs LOW.
- Shred beef, discard bones, return to sauce. Adjust seasoning.
- Cook pasta al dente, serve with ragù, parmesan, and parsley.
Notes
Why You’ll Love This Recipe
✅ Restaurant-quality — tastes like fine dining but made at home
✅ Deep flavors — beef, red wine, herbs, and tomatoes simmer for hours
✅ Make-ahead friendly — even better the next day
✅ Feeds a crowd — perfect for gatherings or family dinners
✅ Comfort food classic — rich, hearty, and soul-warming
Ingredients
- 3 lbs bone-in beef short ribs
- 2 tbsp olive oil
- 1 medium onion (diced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 5 garlic cloves (minced)
- 1 cup dry red wine
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt & pepper (to taste)
- 1 lb pasta (tagliatelle or pappardelle recommended)
- Parmesan cheese (for serving)
- Fresh parsley (for garnish)
Step-by-Step Instructions
Step 1 – Brown the ribs
Season short ribs with salt and pepper. Heat olive oil in a Dutch oven or large skillet and sear ribs on all sides until golden brown. Remove and set aside.
Step 2 – Sauté the vegetables
In the same pot, add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
Step 3 – Deglaze with wine
Pour in red wine, scraping the bottom of the pan to release browned bits. Simmer for 2–3 minutes until reduced slightly.
Step 4 – Build the sauce
Stir in tomato paste, crushed tomatoes, and beef broth. Add rosemary, thyme, and bay leaves. Return short ribs to the pot.
Step 5 – Slow cook
- Oven method: Cover and cook at 325°F for 3–3.5 hours until meat is tender.
- Slow cooker method: Transfer everything to a slow cooker, cook on LOW for 7–8 hours or HIGH for 4–5 hours.
Step 6 – Shred the beef
Remove short ribs, discard bones and excess fat, and shred beef into chunks. Stir back into sauce. Adjust seasoning with salt and pepper.
Step 7 – Cook pasta & serve
Boil pasta until al dente. Toss with ragù or serve sauce over pasta. Garnish with parmesan and parsley.
Tips & Variations
- Make it creamy: Stir in a splash of heavy cream before serving.
- Wine-free: Replace wine with extra beef broth if preferred.
- Extra richness: Add a parmesan rind while simmering.
- Serving ideas: Works beautifully over polenta or mashed potatoes too.
Storage
- Store leftovers in the fridge for up to 4 days.
- Freeze ragù (without pasta) in airtight containers for up to 3 months.
- Reheat gently on stovetop or microwave with a splash of broth.
Nutrition (per serving, with pasta – approx. 6 servings)
- Calories: 620
- Protein: 38g
- Carbs: 55g
- Fat: 26g
- Fiber: 6g
- Sugar: 8g
