Updated on September 9th, 2025
Whenever I’m in the mood for a comforting pasta dish that feels a little special, short rib ragu is one of my go-to choices. The slow cooker makes this recipe easy, letting the beef short ribs simmer low and slow until they’re tender and packed with flavor. The sauce is rich thanks to San Marzano tomatoes, red wine, and fresh herbs, while onions, garlic, and carrots give it that classic homemade depth. Tossed with pappardelle pasta and topped with fresh parmesan and herbs, this short rib ragu is the kind of dish that’s just right for a cozy dinner.
Why this recipe works
- Slow-cooked flavor: Letting the short ribs simmer in the slow cooker allows them to become tender while infusing the sauce with a deep, meaty richness.
- Classic Italian base: San Marzano tomatoes, red wine, and thyme come together to create a sauce that feels rustic and full of authentic flavor.
- Balanced ingredients: The sweetness of carrots and the bite of garlic blend perfectly with the acidity of tomatoes and richness of beef.
- Simple preparation: Most of the work is done upfront, and the slow cooker handles the rest, making this dish surprisingly easy.
- Restaurant-quality results: The finished ragu tastes like something you’d order at a nice Italian restaurant, but it’s made at home.
Serving suggestions
- With pasta: Pappardelle is the classic choice since the wide noodles soak up the sauce beautifully, but linguine or tagliatelle also work well.
- With bread: Serve with garlic bread or a crusty baguette to soak up every last bit of the sauce.
- Cheese topping: A sprinkle of fresh parmesan or even a dollop of ricotta on top adds creaminess that pairs perfectly with the hearty ragu.
- Fresh herbs: Garnish with parsley and basil for a bright contrast that balances the richness of the sauce.
- As a centerpiece meal: Pair the ragu with a simple side salad and a glass of red wine for a dinner that feels both comforting and elegant.
Short Rib Ragu Recipe
Enjoy comfort food at its best with this short rib ragu recipe, a slow cooked Italian classic full of tender beef and perfect with garlic bread.
- Total Time: 8 hours & 30 minutes
- Yield: 4 Servings 1x
Ingredients
Units
Scale
- 2 lbs boneless beef short ribs
- salt and pepper
- 1/2 onion (chopped)
- 1 carrot (peeled and chopped)
- 4 garlic cloves (chopped)
- 1 (28 ounce) can peeled whole San Marazano Tomatoes (crushed with your hands)
- 1 cup dry red wine
- 1 cup low-sodium beef broth
- 2 bay leaves
- 3 sprigs fresh thyme
- pinch of red pepper flakes
- 3/4 lb pappardella pasta
- freshly grated parmesan
- italian parsley (chopped)
- fresh basil (chopped)
Instructions
- Season the short ribs on both sides with salt and pepper. Add to the bottom of a slow cooker. Add in onion, carrot, and garlic.
- Add in crushed tomatoes, wine, beef broth, bay leaves, and fresh thyme. Season with salt, pepper, and a pinch of red pepper flakes.
- Cover and cook on low for 8 hours. Remove the short ribs and shred them using two forks. Discard bay leaves and thyme sprigs. Return the beef to the slow cooker and mix well.
- Cook the pappardelle pasta according to package directions. Drain and mix with the sauce stirring to coat. Serve with parmesan, parsley, and basil on top.
Nutrition
- Serving Size:
- Calories: 648
- Sugar: 5.9 g
- Sodium: 880.2 mg
- Fat: 8 g
- Carbohydrates: 72.8 g
- Protein: 64.8 g
- Cholesterol: 166.4 mg