Crockpot Boneless Short Rib Ragu with Tomato and Herbs

Short Rib Ragu in the Crockpot

Step 1: Prepare the Vegetables

Finely dice the celery, carrot, and onion.

Step 2: Season and Sear the Meat

Season 3 pounds of boneless short ribs heavily with salt and pepper. Sear the meat until browned.

Step 3: Add Vegetables

Add the diced carrot, celery, and onion to the pot. Let them cook for a few minutes.

Step 4: Add Garlic and Tomato Paste

Add 5 cloves of garlic and 3 tablespoons of tomato paste to the pot. Let the tomato paste brown for a rich flavor.

Step 5: Add Wine

Pour in 2 cups of wine (or extra beef broth if alcohol-free) and let it cook off.

Step 6: Add Tomato and Broth

Add 2.5 cups of beef broth and a jar of passata (or crushed tomatoes) to the pot.

Step 7: Season the Sauce

Add fresh rosemary, fresh thyme (or bay leaves if you don’t have thyme), garlic powder, onion powder, salt, and pepper. Optionally, add a sprinkle of brown sugar.

Step 8: Mix and Combine

Mix everything together and then add the seared meat back into the sauce.

Step 9: Cook

Cover and cook on low for 6 to 8 hours.

Step 10: Shred the Meat

Once done, remove the meat and shred it. Add the shredded meat back into the sauce.

Step 11: Serve

Toss the pasta with some of the sauce and top with more sauce before serving. Enjoy! [00:00]