Hi and Welcome! I post my favorite PRINTABLE crockpot recipes here for your convenience & pleasure. *Note; you need a Crockpot to make these recipes! I focus on healthy & tasty recipes made with REAL food. Comment and tell me what you like!

Crock-Pot Short Rib Ragu

Pinned on at 8:28 am by 80smom

Crock-Pot Short Rib Ragu



Crock-Pot Short Rib Ragu becomes so ‘falling apart’ tender and tasty.  This is a real family pleasing meal, served over penne, ziti, or spaghetti, any pasta will do!

Just four ingredients – short ribs, onion, carrot, and tomatoes combine with a sprig of herbs to make this ragu.  There is just nothing simpler.  That’s the hallmark of good food – simple & real – it always works.

The tender chunks of beef can be shredded and added back to the sauce, making a perfect ragu for pasta or noodles.  I know one thing, men can’t resist a hearty beef dish like this.  The best way to prepare it; remove the short ribs to a cutting board and skim the accumulated fat from the sauce with a large spoon or ladle.  Then, shred the short ribs using two forks and return to the sauce.  Serve and enjoy!


Crock-Pot Short Rib Ragu

Prep Time: 30 minutes

Cook Time: 6 hours


2 teaspoons vegetable oil
3 pounds boneless short ribs, cut into 3-inch pieces
salt and ground pepper
1 medium yellow onion, diced
1 large carrot, diced
1 can (28 ounces) whole tomatoes
2 sprigs oregano or rosemary


  1. In a large skillet, heat oil over medium-high. Season short ribs with salt and pepper. In batches, cook until browned on all sides, about 10 minutes total.
  2. Transfer ribs to a 5 to 6-quart slow cooker. Pour off all but 1 teaspoon fat from skillet, and add onion and carrot. Season with salt and pepper and cook, stirring, until vegetables are soft, 3 minutes. Add 1/2 cup juice from tomatoes, stirring and scraping up any browned bits from skillet with a wooden spoon.
  3. Transfer vegetables and liquid to slow cooker and add tomatoes, breaking them up as you go. Add herb sprigs; season to taste with salt and pepper.
  4. Cover and cook on HIGH until meat is fork-tender, 6 hours.
  5. With a slotted spoon, remove herb sprigs and transfer meat to a cutting board. With a ladle or large spoon, skim fat from cooking liquid (you'll remove about 1 1/4 cups). With two forks, shred meat and return to cooking liquid.
  6. Serve immediately, or let cool in liquid and reheat over medium before serving.

Related Posts Plugin for WordPress, Blogger...
Print Friendly


Write a comment