Slow Cooker Short Rib Ragu Recipe for Pasta

This short rib ragu is made with bone-in short ribs that are seared, then slow-cooked until tender and shredded into a rich, savory tomato ragu. It’s a comforting, restaurant-quality pasta sauce that’s perfect for weeknight dinners, special occasions, and meal prep. The ragu keeps well in the fridge for several days and freezes beautifully for up to three months.

What is Short Rib Ragu?

Short rib ragu is a slow-braised Italian-style meat sauce traditionally served over wide noodles such as pappardelle. The long, gentle cooking breaks down connective tissue, producing fork-tender meat infused with a deep, savory sauce. This version starts by searing the ribs, then finishes in a slow cooker with tomatoes, red wine, aromatics and a touch of anchovy and Worcestershire for extra umami.

Our slow-cooker approach delivers maximum flavor with minimal hands-on time. Sear the ribs to build a caramelized crust, then let the slow cooker do the rest—resulting in a glossy, deeply flavored ragu that’s ideal spooned over pappardelle or polenta.

What Short Ribs to Use

Choose bone-in beef short ribs for the best flavor; the bones and marrow add depth to the sauce. Look for pieces with no more than about 1/4–1/2 inch of external fat and trim any thick flaps before cooking. If your ribs have excess fat, trim most of it away to keep the finished sauce balanced.

Most short ribs are sold bone-in—this is preferred because the bones enrich the braising liquid, enhancing the final ragu.

Other Ingredients You Need

Along with short ribs, this ragu relies on a handful of pantry staples and a few flavor boosters to create a balanced, complex sauce:

• Kosher salt – used to season and slightly tenderize the meat.
• Garlic powder, black pepper, dried thyme, red pepper flakes – form a simple dry rub for the ribs.
• Dark brown sugar – balances heat and helps with caramelization during searing.
• Olive oil – for searing (butter can be used if preferred).
• Beef broth – deglazes the pan and becomes part of the braising liquid.
• White onion – diced and sautéed for sweetness and depth.
• Garlic cloves – fresh garlic brightens the sauce.
• Dry red wine – adds acidity and complexity to the ragu.
• Tomato paste – concentrates tomato flavor and thickens the sauce.
• Anchovy paste – a small amount adds umami without a fishy taste.
• Worcestershire sauce – contributes savory, slightly tangy notes.
• Diced tomatoes – the tomato base for the ragu.
• Fresh thyme – tied together so it can be removed easily after cooking.
• Pappardelle pasta – wide noodles that pair perfectly with chunky ragu; any sturdy pasta will do.

How to Make Slow Cooker Short Rib Ragu

1. Trim and season the ribs. Remove any thick fat from the ribs, leaving a thin layer for flavor. Combine kosher salt, garlic powder, black pepper, dried thyme, red pepper flakes and dark brown sugar. Rub the mixture over all sides of the short ribs and let them sit for about 15 minutes.

2. Sear the ribs. Heat a large Dutch oven over high heat and add olive oil. When the oil is shimmering, sear the ribs 2–3 minutes per side until a deep brown crust forms. Work in batches if needed to avoid crowding. Transfer seared ribs to the slow cooker and set to low.

3. Build the sauce on the stovetop. Reduce heat to medium, deglaze the Dutch oven with beef broth and scrape up the browned bits—these are full of flavor. Add the diced onion and minced garlic and cook until softened. Stir in the red wine, tomato paste, anchovy paste, Worcestershire sauce and diced tomatoes, whisking until smooth. Bring the mixture to a low simmer.

4. Slow-cook the ragu. Pour the sauce over the short ribs in the slow cooker and add tied sprigs of fresh thyme. Cook on low for about 8 hours, or until the meat falls off the bone. If ribs are layered, rotate pieces halfway through cooking so everything braises evenly.

5. Finish the pasta and meat. With about 30–60 minutes remaining, bring a pot of well-salted water to a boil and cook pappardelle until al dente. When the ribs are done, remove them from the slow cooker, discard thyme sprigs and bones, and shred the meat with two forks. Return the shredded beef to the sauce and stir to combine.

6. Serve. Toss the pappardelle with some of the ragu or plate the pasta and spoon generous mounds of short rib ragu on top. Finish with freshly grated Parmesan and a few sprigs of thyme for garnish.

Questions About Short Rib Ragu

Storage

Store the ragu separate from cooked pasta in an airtight container. Refrigerate for up to 5 days. Reheat gently on the stove over low heat, adding a splash of broth if needed to loosen the sauce.

Freezing Instructions

Cool the ragu completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Do not freeze cooked pasta—cook fresh when serving for best texture.

Ingredients

• 4 lbs. bone-in short ribs
• 1 tablespoon kosher salt
• 1 tablespoon garlic powder
• 1 teaspoon black pepper
• 2 teaspoons dried thyme
• 1 teaspoon red pepper flakes
• 2 teaspoons dark brown sugar
• 2 tablespoons olive oil
• 1 cup beef broth
• 1 large white onion, minced
• 4 cloves garlic, minced
• 1/3 cup dry red wine
• 2 tablespoons tomato paste
• 1 teaspoon anchovy paste
• 1 tablespoon Worcestershire sauce
• 15 oz. can diced tomatoes
• 7–8 sprigs fresh thyme (tied)
• 16 oz. pappardelle pasta

Instructions

1. Trim excess fat from the short ribs, leaving about ¼ inch. Pat dry.
2. Combine salt, garlic powder, pepper, dried thyme, red pepper flakes and dark brown sugar. Rub evenly over the ribs and let rest for 15 minutes.
3. Heat a Dutch oven over high heat with olive oil. Sear ribs 2–3 minutes per side until deeply browned. Transfer ribs to the slow cooker set to low.
4. Reduce heat to medium, deglaze the Dutch oven with beef broth and scrape up browned bits. Add onion and garlic and cook 1–2 minutes until fragrant.
5. Stir in red wine, tomato paste, anchovy paste, Worcestershire sauce and diced tomatoes. Bring to a gentle simmer, then pour over the ribs in the slow cooker. Add tied thyme sprigs.
6. Cook on low for 8 hours, rotating ribs halfway through if stacked.
7. When there are about 30–60 minutes remaining, cook pasta in well-salted boiling water until al dente. Drain and set aside.
8. Remove thyme and ribs from the slow cooker. Discard bones and shred the meat with two forks. Return the shredded beef to the sauce and stir to combine.
9. Toss the pappardelle with ragu or plate pasta and spoon ragu on top. Garnish with grated Parmesan and fresh thyme leaves.

Nutrition estimates (per serving) are approximate: Calories ~794, Carbs ~47g, Protein ~51g, Fat ~44g. Use as a guideline only.