Serve it over mashed sweet potatoes or toss it with pasta, either way this slow cooker short rib ragu is the perfect comfort food as the weather gets cooler.
It’s been less than a month and I’m already back with another slow cooker recipe.
First there were slow cooker bbq apple pulled pork sandwiches and now this slow cooker short rib ragu.
I’m trying hard this season to embrace the slow cooker thing.
Really, I am.
Not only is there my slow cooker recipe today either, but 5 other healthy slow cooker recipes as well.
I’m teaming up again with some of my healthy food blogging friends to give you all sorts of delicious fall inspired slow cooker recipes.
One of my favorite family comfort foods when the temps drop is my mom’s bolognese sauce.
It’s meaty, hearty, comforting and everything I want to eat on a crisp fall day. I actually recreated it using my Instant Pot recently in this classic Instant Pot bolognese recipe.
That was sort of my basis for this short rib ragu except, well, with short ribs.
Short ribs kick ground beef’s butt any day of the week as far as I’m concerned and they’re just perfect for the slow cooker (although, they’re also great grilled in the summer time like these grilled BBQ short ribs).
After 6-7 hours, the meat just falls off the bone and gets super tender.
It reminds me a lot of this Instant Pot brisket recipe which is equally delicious as it just pulls apart effortlessly after cooking.
Shred it up, toss it back in with the wine, broth and tomato mushroom base and you’ve got the perfect sauce to top a sweet potato mash (paleo) or some al dente pasta (not paleo but delicious).
This cauliflower pumpkin mash would be the perfect base too.
Let’s take a look at everyone else’s slow cooker creations…
Davida’s Slow Cooker Applesauce
All you need are two ingredients (apples and cinnamon) and your slow cooker to make this super easy and sugar-free slow cooker applesauce recipe! Perfect for Fall snacking or to use in baked goods!
Taylor’s Shredded Slow Cooker Roast Beef with Pumpkin and Salsa
This tender, paleo slow cooker roast beef is mixed with pumpkin and salsa and then shredded! It’s perfect in tacos or on a salad for a healthy, weeknight meal, that is full of fall flavor!
Lexi’s Slow Cooker Roasted Chicken
Dinner has never been so good! Packed with delicious flavors, this slow-cooked roasted whole chicken is so easy to throw together, and makes for the perfect meal! Pair it with veggies, salad, or anything you’d like and you are ready to go!
Brittany’s Slow Cooker Fajita Soup
Craving Mexican? Simply toss all the ingredients for fajitas in your slow cooker and a few hours later you’ll have a comforting soup that’s packed with flavor and a hint of spice.
Lee’s Honey Sriracha Chicken
All you need are 5 ingredients to make this delicious, clean-eating slow cooker honey sriracha chicken that’s made with REAL food.
And of course my slow cooker short rib ragu.
I know it requires a searing step before it gets going in the slow cooker and while I sorta hate that about slow cooker recipes, it’s really so worth it when it comes to meat like this. Promise!
That annoying sear is what makes braising so delicious.
Even though most think of braising done in a pot or Dutch oven (like braised leg of lamb), it also applies to slow cooker recipes like this.
If you’re looking for more cozy comfort meals like this short rib ragu, try this lentil bolognese (vegetarian) or this Moroccan lamb lentil stew.
And if you want to try another short rib recipe not made in the slow cooker, check out this spicy porter short rib chili or this brisket chili recipe.
Slow Cooker Short Rib Ragu
Ingredients
- 3 pounds bone-in short ribs
- 1 tablespoons extra virgin olive oil
- 2 tablespoons tapioca flour
- 1 pound cremini mushrooms, roughly chopped
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 28 ounces chopped tomatoes
- 8 ounces tomato sauce
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 cup beef broth
- 5-7 sprigs thyme
- 1-2 sprigs rosemary, chopped
- 1 tablespoon coconut sugar
- salt and pepper
Instructions
- Place the short ribs in a large bowl and toss with the tapioca flour.
- Place the olive oil in a large pot or dutch oven over medium-high heat.
- Once hot, place the short ribs in the pot and sear until browned on each side.
- Transfer the browned short-ribs to the slow cooker.
- Add the remaining ingredients to the slow cooker and cook on low for 6-7 hours.
- Remove the short ribs, shred the meat off the bones and return to the slow cooker. Continue cooking another 30-45 minutes.
- Serve over mashed sweet potato or pasta.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
If I need to double the recipe, do I have to double the time? Or keep the time the same? Thank you!
Hi Lori – you shouldn’t need to double the time since it cooks in a slow cooker. If you can fit 6 pounds of short ribs in your slow cooker, I’d do 8-10 hours on low. Enjoy!
I am thinking of making this for company (as it sounds absolutely amazon), but would need to double…do I double the time?? Thank yoU!
I’m so excited for the party and preparing all the dishes needless to say! Also there’s something about walking into a home smothered in the smells of the dishes you’ll be eating so as much as I believe NomNomPaleo in saying most dishes tastes best day after, after flavors have developed, since I’m already gambling using the IP, I think I might make this day of! Keep your fingers crossed for me!
(If anything, guests are also bringing dishes as it’s sort of a pot-luck deal, plus I’m making dessert too, so short rib or no short rib — no one’s leaving hungry that’s for certain!)
Are the chopped tomatoes canned diced tomatoes or do you mean fresh tomatoes chopped up?
I used canned/diced.