Imagine walking into your home after a long day, greeted by the irresistible aroma of Slow Cooker Short Rib Ragu wafting through the air. This Italian classic is not just a meal; it’s a warm embrace on a plate, perfect for cozy dinners or impressing guests with minimal effort. With tender, melt-in-your-mouth beef short ribs simmered to perfection in a rich tomato and red wine sauce, this dish promises to elevate your dining experience. Ready to discover the secrets behind this culinary masterpiece? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 3 lbs beef short ribs
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup red wine
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Pat the short ribs dry with paper towels and season generously with salt and pepper on all sides.
- Heat a large skillet over medium-high heat and sear the short ribs until they develop a deep golden-brown crust on all sides, about 3-4 minutes per side. This step helps develop rich flavor through the Maillard reaction.
- Transfer the seared short ribs to the slow cooker insert.
- In the same skillet, sauté the chopped onion until translucent, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Deglaze the skillet with red wine, scraping up any browned bits from the bottom of the pan. This will capture all the concentrated flavor.
- Pour the onion, garlic, and wine mixture over the short ribs in the slow cooker.
- Add the crushed tomatoes to the slow cooker, ensuring the short ribs are mostly covered by the liquid.
- Cover and cook on low setting for 8 hours, or until the meat is extremely tender and easily falls apart when prodded with a fork.
- Once cooking is complete, carefully remove the short ribs and shred the meat using two forks, discarding any large pieces of fat.
- Return the shredded meat to the sauce and stir to combine. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot over pasta, polenta, or creamy mashed potatoes. Garnish with fresh chopped basil leaves.
Tips
- Sear for Flavor: Don’t skip the searing step! Browning the short ribs enhances the flavor through the Maillard reaction, giving your ragu a deeper, richer taste.
- Choose Quality Wine: Use a good quality red wine that you would enjoy drinking. The wine adds complexity to the sauce, so it’s worth investing in a bottle that complements the dish.
- Layer the Ingredients: For the best results, add the ingredients in the order specified. This allows the flavors to meld beautifully as they cook together.
- Adjust Seasoning: After shredding the meat and returning it to the sauce, taste and adjust the seasoning. A little extra salt and pepper can make all the difference!
- Serving Suggestions: This ragu is versatile! Serve it over pasta, creamy mashed potatoes, or even polenta. Don’t forget to garnish with fresh basil for a burst of flavor!
- Leftovers: If you have leftovers, they make for an incredible next-day meal. The flavors will deepen even more, making it a perfect option for meal prep!
Nutrition Facts
Calories: 553kcal
Carbohydrates: 8g
Protein: 40g
Fat: 40g
Saturated Fat: 17g
Cholesterol: 100mg
