Go Back
–+ servings
A bowl of pasta topped with a rich short rib ragu sauce, featuring pieces of mushroom and garnished with fresh thyme. A spoon rests in the bowl on the right side.
Print Recipe
4.34 from 6 votes

Short Rib Ragu

This tender short rib ragu is slow-cooked to perfection with tomatoes, wine, and fresh herbs. It’s a hearty, flavorful sauce that’s perfect for pasta, polenta, or mashed potatoes. Comfort food done right!
Prep Time15 minutes
Cook Time7 hours
Total Time7 hours 15 minutes
Course: Main Dishes
Cuisine: American
Keyword: short rib ragu, slow cooker short rib ragu, slow cooker short ribs
Servings: 4 servings
Author: Gina Matsoukas

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 crushed 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, add the short ribs to 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 6-8 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 pasta, mashed potatoes, gnocchi or polenta.

Nutrition

Serving: 1SERVING | Calories: 830kcal | Carbohydrates: 19g | Protein: 62g | Fat: 54g | Saturated Fat: 23g | Polyunsaturated Fat: 30g | Trans Fat: 3g | Cholesterol: 227mg | Sodium: 567mg | Fiber: 3g | Sugar: 10g