Slow Cooker Short Rib Ragù

Slow Cooker Short Rib Ragù

Course Main Course, Pasta
Cuisine Italian
Keyword Slow Cooker Short Rib Ragù
Servings 6
Author Jane, adapted from "Half Baked Harvest," by Tieghan Gerard


  • 2 28 oz. cans Fire Roasted Crushed Tomatoes (I like Muir Glen Organic)
  • 1/2 white onion, chopped
  • 4 medium to large garlic cloves, peeled and minced
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (I like Flora)
  • 2 tablespoons tomato paste
  • 3/4 cup dry full bodied red wine
  • 1-1/2 tablespoons dried Italian herbs
  • 2 sprigs fresh thyme
  • 1 teaspoon kosher salt + more if needed
  • 1/2 teaspoon freshly ground black pepper + for for serving
  • 3-4 lbs. beef short ribs
  • 1 bunch Tuscan kale, de stemmed and leaves roughly chopped
  • 1 14 oz. can white beans, drained and rinsed
  • 1 lb. tagliatelle (I like Seggiano organic)
  • 2 tablespoons unsalted butter
  • fresh basil, chopped for serving - optional
  • Parmesan cheese, grated for serving


  1. In a 6-8 quart slow cooker, add the crushed tomatoes, onion, garlic, sun-dried tomatoes, tomato paste, wine, dried Italian herbs, thyme, salt, and pepper. Stir to combine. Add the short ribs.

  2. Cover the slow cooker and cook on low for 6 to 8 hours or high for 4-5 hours. When the short ribs are tender and falling off the bone, remove them from the sauce and let them cool slightly. Shred the meat and discard the bones.

  3. Add the kale and white beans to the sauce and stir to combine. Turn the heat to high and cover, cook for 20-30 minutes. Add the shredded meat.

  4. Meanwhile, bring a large pot of water to a boil. Add salt and the pasta. Cook according to the package directions. Drain the pasta and mix with butter and basil if using.

  5. To serve, divide the pasta into bowls and top with ragù and sprinkle with grated Parmesan.