Slow Cooker Braised Short Rib Ragu and Pasta

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Alex at Defined Dish has a great site and some really amazing recipes- check it out! We adapted this from the Defined Dish


  • 2 lbs. boneless in short ribs
  • Salt and pepper, to taste
  • 1 tbsp olive oil
  • 1/2 cup finely diced carrot (1 large carrot)
  • 1/2 cup finely diced celery (1 stalk of celery)
  • 1/2 cup finely diced yellow onion (1/2 onion)
  • 1/4 lb. hunk of pancetta or bacon, cut into small cubes.  We used bacon we had on hand
  • 1 tsp. crushed red pepper 
  • 3 cloves garlic, finely chopped
  • 1 tbsp. flour
  • 1/3 cup red wine (cabernet preferably)
  • 1/2 cup beef or veggie broth
  • 28oz. can of whole, peeled tomatoes (preferably San Marzano Tomatoes) or you can use crushed tomoatoes
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried oregano
  • 2 bay leaf
  • 1 tbsp dried basil
  • 1 package linguine or paparadelle
  • Shredded parmesean for garnish
  • Fresh basil leaf for garnish
Braised meat.JPG
Braised short rib meat with sauce.JPG


  1. Season all sides of the short ribs generously with salt and pepper.
  2. Heat a pot or dutch oven over medium-high heat with 2 tbsp. olive oil. Brown all sides of the short ribs (about 2 minutes per side). Remove and set in the bottom of the crockpot.
  3. In the same pot, add the pancetta or bacon and let it fry up for about 3 minutes, stirring occasionally.
  4. Now add diced celery, onion, carrot, crushed red pepper, and garlic. Be sure to season it well with salt and pepper, you want to make sure every
  5. Now sprinkle in the flour and stir until it coats the veggies.
  6. Pour in the red wine and broth, stir and scrape up all the brown bits off the bottom of the pot.
  7. Add the can of tomatoes and using a fork and knife cut up into smaller pieces or used crushed tomoatoes
  8. Add the fresh and dried herbs. Stir in. Taste the sauce and add any more salt and pepper if you think it needs it.
  9. Pour sauce over the short ribs in the slow cooker. Cover and cook on low for 6-8 hours, or when short ribs are fork tender.
  10. When ribs are fork tender, discard the bay leaf and with two forks, while the meat is still in the cooker shred the meat and discard any unwanted fat. At this point turn the heat off and let it sit until the pasta is ready. 
  11. Meanwhile, bring a pot of water to boil. Cook pasta according to package instructions.
  12. Drain pasta in a colander. Divide amongst bowls and top with the ragu. Finish with shredded parmesean cheese and a sprig of basil.  It is delicous you will want to make this a regular in your rotation.