Short Rib Ragù

Short Rib Ragù
Staff Writer
Short Rib Ragu
Jane Bruce

Short Rib Ragu

When the weather turns cold, we start to crave warm, comforting dishes like soups, stews, and braises. But who has time to sit at home twiddling their thumbs while a braise cooks in the oven for hours on end? Enter the slow cooker! This dish tastes like you slaved in the kitchen for days, but really, it couldn't be easier. Just prep the ingredients, set the timer, and wait for the slow cooker to work its magic.

See all slow cooker recipes.

Click here to see Heavenly Short Rib Recipes.

4
Servings
336
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3/4 Pounds boneless short rib steak, cut into large chunks
  • All-purpose flour, for dusting the short ribs
  • Salt and pepper, to taste
  • 1 Tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 medium-sized white onion, chopped finely
  • 2 large carrots, chopped finely
  • One 28-ounce can whole, peeled tomatoes
  • 1 Cup low-sodium beef broth
  • 1 sprig oregano
  • Cooked fresh pasta, for serving
  • Parmesan cheese, to taste, for garnish

Directions

Lightly coat the beef with flour and season on both sides with salt and pepper, to taste. In a large skillet, heat the olive oil over high heat. Add the short rib pieces and brown on both sides, about 5 minutes. Remove the short ribs from the pan.

To the same pan, add the garlic and onion and cook until slightly softened, about 3 minutes.

Add the garlic, onion, and carrots to the slow cooker. Add the canned tomatoes (breaking them up slightly as you put them in) and about half of the tomato liquid. Next, add the beef broth, short rib pieces, and the oregano. Stir gently to combine.

Cook on low for 8-10 hours. Remove the ceramic pot from the slow cooker and let cool. Place in the refrigerator overnight and the next day, skim off any fat that has solidified on the surface.

Remove the short rib pieces and shred with a fork. Add the meat back into the liquid. Transfer the mixture to a large pot on the stovetop and reheat over medium-low heat until warmed through. Remove the oregano sprig before serving.

Serve over fresh pasta and garnish with Parmesan cheese. 

Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Nutritional Facts

Total Fat
22g
34%
Sugar
8g
N/A
Saturated Fat
8g
42%
Cholesterol
60mg
20%
Protein
19g
39%
Carbs
18g
6%
Vitamin A
345µg
38%
Vitamin B12
1µg
25%
Vitamin B6
0.7mg
35.1%
Vitamin C
30mg
49%
Vitamin D
0.2µg
N/A
Vitamin E
2mg
11%
Vitamin K
19µg
23%
Calcium
114mg
11%
Fiber
6g
24%
Folate (food)
34µg
N/A
Folate equivalent (total)
44µg
11%
Folic acid
6µg
N/A
Iron
3mg
19%
Magnesium
51mg
13%
Monounsaturated
11g
N/A
Niacin (B3)
6mg
31%
Phosphorus
193mg
28%
Polyunsaturated
1g
N/A
Potassium
875mg
25%
Riboflavin (B2)
0.4mg
25%
Sodium
970mg
40%
Thiamin (B1)
1mg
87%
Trans
1g
N/A
Zinc
4mg
27%