Description
Indulge in the comforting flavors of Slow Cooker Short Rib Ragu, where tender short ribs simmer in a rich, savory sauce. This dish transforms everyday ingredients into an extraordinary meal that’s perfect for cozy gatherings or family dinners. Serve it over pasta or creamy polenta to soak up every delicious drop of sauce.
Ingredients
Scale
- 2 lbs bone-in short ribs
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 cup dry red wine
- 1 can (28 oz) whole peeled tomatoes
- 1 cup low-sodium beef broth
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Season short ribs with salt and pepper. In a skillet over medium-high heat, sear the ribs until browned (4–5 minutes per side).
- In the same skillet, sauté onions, garlic, carrots, and celery until softened (5–7 minutes).
- Add red wine and simmer for 2 minutes, scraping up any brown bits.
- Combine canned tomatoes, beef broth, and bay leaves; stir well.
- Transfer short ribs to a slow cooker and pour the sauce over them.
- Cook on low for 8 hours or high for 4 hours until tender.
- Shred the short ribs in the sauce before serving over pasta or polenta.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 440mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg