Dinner

Slow Cooker Short Rib Ragu Recipe

Bylilan Sage March 22, 2026March 22, 2026

Introduction

This slow cooker short rib ragu is a comforting and flavorful dish perfect for a cozy meal. Tender beef short ribs simmer in a rich tomato sauce infused with herbs and red wine. Serve it over gnocchi or your favorite pasta for a satisfying dinner.

A black slow cooker filled with a dish made of soft, pillowy gnocchi pieces in a thick, reddish-brown sauce with visible strands of shredded meat mixed throughout; the sauce looks rich and glossy, coating the gnocchi evenly. To the top right, there is a white bowl holding fresh green lettuce leaves and bright red tomato wedges. Upper left shows two slices of white bread resting on a red and white checkered cloth. At the bottom left, a white plate holds a small piece of cooked meat or mushroom. Below the slow cooker, a white bowl containing a white powder and a small spoon is placed. The setting is on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Tbsp. cooking oil
2 lbs. beef short ribs (bone-in)
24 oz. jar spaghetti sauce (I use Rao’s tomato basil sauce)
1 white onion, diced
1 Tbsp. garlic, minced
1 1/2 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup red wine (I like to use a red blend)

Instructions

Step 1: Set a large skillet over medium-high heat and add the cooking oil once hot. Brown the short ribs on all sides until they develop a rich color, but do not cook them through.
Step 2: Transfer the browned short ribs to the slow cooker.
Step 3: Pour the spaghetti sauce over the ribs. Add the diced onion, minced garlic, dried basil, oregano, salt, pepper, and red wine. Stir gently to combine.
Step 4: Cover the slow cooker and cook on LOW for 6 to 8 hours, until the meat is tender and falling off the bone.
Step 5: Remove the short ribs from the slow cooker. Carefully shred the meat off the bones, discarding any fatty pieces and the bones. To reduce excess grease, lay paper towels over the sauce to absorb it, then discard the towels.
Step 6: Add the shredded meat back into the sauce and stir well. For serving, cook a 16 oz. box of gnocchi according to package instructions, then mix them into the sauce. Alternatively, serve the ragu over any pasta you prefer. Top with parmesan cheese and enjoy!

Tips & Variations

Use bone-in short ribs for richer flavor; boneless can be used but may be less tender.
For a deeper taste, sear the short ribs well until a dark crust forms before slow cooking.
If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to let it reduce slightly.
Substitute red wine with beef broth for a non-alcoholic version.
Try serving the ragu over polenta or creamy mashed potatoes for a comforting twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. The sauce can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A black slow cooker filled with a thick, brown tomato sauce mixed with shredded meat and topped with a scattered layer of soft, pale gnocchi floating on top. To the left, there is a white bowl shaped like a leaf holding fresh green lettuce with chunks of red tomato, and beside it, two slices of light brown bread rest on a white cloth with red checks. On the right side, there is a small white bowl with a silver spoon inside, filled with a white powder. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef instead of short ribs?

Yes, beef chuck roast or brisket can work as substitutes, though cooking times and tenderness may vary. Short ribs are preferred for their rich flavor and texture.

Do I have to brown the short ribs before slow cooking?

Browning adds depth of flavor and helps develop a nice crust, but you can skip this step if you’re short on time. The dish will still be delicious but slightly less rich in taste.