Go Back
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


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