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Close-up of slow cooker short rib ragu over pasta with rich tomato sauce
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Slow Cooker Short Rib Ragu

Note: Cook Time and Total Time include 4 hours on the High setting in a Slow Cooker / Crockpot; however, it can take up to 6 hours to get the meat to fork-tender texture.
This slow cooker short rib ragu is a rich, high-protein comfort food made with tender beef short ribs simmered in a simple tomato and herb sauce. It’s an easy set-it-and-forget-it recipe that delivers deep, slow-cooked flavor with minimal effort.
Serve over pasta (regular or gluten-free) and finish with parmesan and fresh herbs for a cozy, nourishing dinner that’s perfect for both weeknights and meal prep.
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 4
Author Rachael DeVaux

Ingredients

  • 3 pounds grass-fed, boneless beef short ribs
  • 1 ½ teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons avocado oil
  • 1 medium onion diced
  • 3 carrots diced
  • 2 celery stalks diced sliced
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 cup grass-fed beef bone broth (I like Kettle & Fire)
  • 1 (28 oz.) can crushed tomatoes
  • 3 sprigs of thyme finely chopped
  • 1 parmesan rind (optional)

To Garnish & Serve:

  • Grated parmesan (optional, to garnish)
  • Chopped parsley (optional, to garnish)
  • Pasta of choice (regular noodles, or gluten-free– I like Jovial® Brown Rice Pasta)

Instructions

  • Season the short ribs all over with salt and pepper.
  • Heat a large sauté pan over medium-high heat.
  • When hot, add the avocado oil and short ribs. Sear meat until browned on all sides, 3-4 minutes per side. Once browned, remove beef from the pan and add to your slow cooker.
  • Turn the heat on the sauté pan down to medium and add the onion, carrot and celery to the pan and sauté for about 8 minutes, until the vegetables have softened.
  • Add the garlic and tomato paste and sauté for 2 minutes more until fragrant.
  • Add the sautéed vegetable mixture to the slow cooker along with the bone broth, tomatoes, thyme and parmesan rind.
  • Cook on high for 4-6 hours or until the meat is fork tender.
  • Shred the short ribs and remove the parmesan rind.

To Serve & To Store:

  • Serve over your favorite pasta (regular or gluten-free noodles works!) with more parmesan and chopped parsley, if desired. Enjoy!
  • To store, allow the ragu to cool completely, then transfer to an airtight container and refrigerate for up to 4 days. Reheat gently on the stovetop (or in the microwave). For longer storage, freeze for up to 3 months and thaw overnight in the fridge before reheating.

Notes

Swaps & Substitutions:
  • Beef short ribs: Swap with chuck roast, stew meat, or bone-in short ribs (remove bones before shredding).
  • Avocado oil: Olive oil works just as well.
  • Onion, carrots, celery: You can sub in zucchini or mushrooms, but flavor will vary slightly.
  • Garlic: Use ~1 teaspoon garlic powder if needed.
  • Tomato paste: Can skip, or add a splash of balsamic vinegar for depth.
  • Beef bone broth: Regular beef broth or even chicken broth works.
  • Crushed tomatoes: Sub with whole peeled tomatoes (crushed) or tomato sauce for a smoother texture.
  • Fresh thyme: Use ~1 teaspoon dried thyme or Italian seasoning.
  • Parmesan rind: Optional, but adds richness—skip or finish with grated parmesan instead.
  • Pasta for serving: Use regular, gluten-free, or swap for zucchini noodles or spaghetti squash.
  • Dairy-free: Skip parmesan and use a dairy-free alternative if needed.