“Slow Cooker Beef Short Rib Ragu”

Get out the slow cooker because this is a recipe you’ve got to make this weekend. My Slow Cooker Beef Short Rib Ragu is perfect on a rainy weekend. Make a big pan of creamy polenta or boil a big pot of your favorite pasta to serve with. No matter since whatever you serve the ragu over will be delicious and leave you wanting more. The smell in your house while the ragu simmers is just heavenly. Full of tomatoes, tomato paste to thicken as sauce cooks, red pepper flakes, onion, and garlic.

Slow Cooker Beef Short Rib Ragu

Now let’s talk about the ingredients that make this ragu sing. Worcestershire adds richness, maple syrup to cut the acidity of tomatoes and a hint of sweetness, just barely and apple cider vinegar for a bit of zip I call it. Simmering on low in the slow cooker allows all the flavors to meld together nicely. Once the ragu is cooked adjust salt and pepper to taste and serve.

Slow Cooker Beef Short Rib Ragu

We enjoy beef ragu over a creamy polenta however, this day I didn’t have any polenta so we made with pasta which is fine with the husband. Be sure to have Parmesan or Romano cheese for sprinkling. A nice green salad and a slice or two of homemade garlic bread is the perfect match. They all compliment each other for the most enticing meal. You’re going to love this ragu. Plus what’s not to like when it’s pretty much a hands off meal.

Slow Cooker Beef Short Rib Ragu

Never cooked boneless short ribs before? If you’ve seen boneless pork country ribs then that’s what the beef ribs look like. They are very tender when braised as they are not really ribs but closer to the chuck portion of beef. Bone-in beef short ribs are more fatty but very flavorful as well when braised. I recommend using boneless ribs for this recipe.

Slow Cooker Beef Short Rib Ragu

I have two more recommendations for you. First, be sure to salt and pepper your meat before placing in slow cooker and second, break up meat when ragu is finished cooking. Cool the ragu and for best flavor make the day before you’re going to serve. The flavor will knock your socks off. Who says creating delicious is hard? Enjoy!

 

Slow Cooker Beef Short Rib Ragu

1 1/2 pounds boneless beef short ribs

Kosher salt and freshly ground black pepper

1 small yellow onion, finely minced

2 garlic cloves, finely minced

1/4 – 1/2 t. red pepper flakes

14.5 oz can diced tomatoes

8 oz. can tomato sauce

4.5 oz. tomato paste (I use tube paste)

2 t. Worcestershire sauce

1 T. maple syrup

1 T. apple cider vinegar

Cooked pasta or polenta of your choice

Grated Parmesan or Romano cheese, for serving.

 

Lightly season short ribs with salt and pepper. In a 6-quart slow cooker, place short ribs in single layer.

In a large mixing bowl, combine onion, garlic, red pepper flakes, tomatoes, tomato sauce, tomato paste, Worcestershire sauce, maple syrup, and cider vinegar.

Pour tomato mixture over short ribs. Use a spatula around the edges of dish to ensure sauce is on the bottom and ribs are covered in sauce.

Cover and turn slow cooker to high and cook for 1 hour. Now turn cooker to low and cook for an additional 6 hours until beef is tender.

Turn off slow cooker and allow ragu to sit for any excess fat to rise to top. Remove as much fat as possible. Adjust seasoning if necessary.

Ladle ragu over your favorite pasta or polenta and enjoy with a sprinkle of Parmesan or Romano cheese.

 

Makes about 6 servings.