You know I love a low-effort, high-reward meal and this slow cooker (or not!) short rib ragu is no exception. It takes just about 20 minutes to prep before it heads to the slow cooker. 5-8 hours later, you have fall-apart perfection. It’s the kind of recipe you can pull out when you want to impress but don’t have a ton of time to plan and prep. Valentine’s Day plans? Sorted. 💕
If you don’t have a slow cooker, there’s a stovetop option that’s just as easy. No matter which method you use the goal is the same: a low and slow cook time to create a thick and savory sauce. Or make it a day ahead so it’s all ready to go on Saturday!
After a quick sear, the short ribs are nestled with a classic mirepoix—carrots, celery, and onion—while we take advantage of the flavor left in the skillet and stir in tomato paste and beef broth (make it fancy by replacing some of the liquid with red wine). Then you can kick back, relax, and let the slow cooker do the rest of the work! If you listen to one note for this recipe, let it be this: if the meat is not shredding easily after the long cook time is up, it needs more time. It’s worth any extra cook time to get the perfect shred.
We’re serving this one over pasta, but it makes a hearty 6 servings, so if you’re using it for your V-day dinner, you’ll have some leftovers! A community member used her leftovers in a lasagna, and that sounds delish.
This month’s bonus recipe is another savory and hearty option, or for a pescatarian option, try the marry me shrimp spaghetti or vegan cherry tomato “vodka” sauce. I also have an easy, delicious dessert recipe for you at the end to complete the meal 💗
Looking for even more? The “A Little Fancier” chapter of Don’t Think About Dinner was made for special occasions, while still featuring familiar ingredients and short prep times. DTAD is currently on MAJOR sale: buy 1 book (already 30% off), get 1 50% off on both Amazon and Target! That’s basically getting two books for the price of one! If you’ve been waiting to order, this is your sign!! Ends 2/14.
slow cooker (or not) short rib ragu
gluten-free, dairy-free option, nut-free
serves 6 | prep time: 20 minutes | cook time: 5 to 8 hours (slow cooker) or 2 hours 40 minutes (stovetop)
INGREDIENTS
1 large yellow onion, finely diced
3 large carrots, peeled and finely diced
3 celery ribs, finely diced
5 garlic cloves, minced
2 teaspoons dried oregano
1⁄2 teaspoon red pepper flakes (optional)
kosher salt
ground black pepper
2 pounds bone-in beef short ribs
1 tablespoon olive oil
4 ounces tomato paste
1 cup low-sodium beef broth
28 ounces crushed tomatoes
2 bay leaves
3 fresh thyme sprigs
14 ounces pasta of choice, cooked according to package instructions (gluten-free tagliatelle or brown rice spaghetti recommended)
grated parmesan cheese (optional), for topping
finely chopped basil leaves (optional), for topping
SLOW COOKER INSTRUCTIONS
To a 6-quart slow cooker, add the onion, carrots, celery, garlic, oregano, red pepper flakes, and a few generous pinches of salt and black pepper and set aside. Pat the short ribs dry with a paper towel and season generously with salt and black pepper to coat all sides.
Heat the olive oil in a large, deep cast iron or stainless steel skillet over medium heat. Carefully place the short ribs on the pan, evenly spaced apart, and cook until browned and crisp on four sides, about 2 minutes per side. Remove and place in the slow cooker bowl on top of the vegetables, leaving about 1 tablespoon of oil in the skillet.
Add the tomato paste to the skillet and mix to soak up the oil. Cook, stirring continuously, until the paste turns dark red, about 1 minute. Pour in the beef broth and continue stirring until it comes to a simmer, getting any brown bits stuck on the pan as you mix. Remove from heat and carefully transfer to the slow cooker bowl along with the crushed tomatoes.
Gently mix to ensure the vegetables and short ribs are covered in liquid. Add the bay leaves and thyme and push down cover. Put the lid on the slow cooker and cook on low for 8 hours or high for 5 hours.
After the ribs are done cooking, discard the bay leaves and thyme, prepare your pasta, and shred up the ribs (either in the slow cooker bowl or on a cutting board), discarding the bones. The meat should be falling off the bone and shred easily at this point. If the meat is not shredding easily, that means you need to cook it longer. Check every 15 minutes from there until it easily shreds!
Return the meat to the slow cooker, mix to combine, salt to taste, and serve between 6 bowls over the cooked pasta. Top with grated parmesan and chopped basil (if using).
Store it: Refrigerate the sauce in a sealed container for up to 4 days. Freeze for up to 3 months.
Reheat it: Microwave the sauce until warm, about 2 minutes, or heat in a small sauce pot or pan over medium-low heat until warm, about 10 minutes. From frozen, thaw in the refrigerator for at least 8 hours or overnight then follow microwave or stovetop instructions.
recipe notes:
Sauce yield: This recipe makes a lot!! Anywhere from 4 to 8 servings, depending on how much you want on top of your pasta (I love a hearty scoop). I highly recommend freezing your leftovers—these molds let you do it in pre-portioned servings—so all you have to do is pop out one or two servings the next time.
My serving suggestions are either a gluten-free tagliatelle or brown rice spaghetti (or non GF if you don’t need it!). The tagliatelle is thicker and helps keep the sauce from sliding off with each bite.
Make it easy: If you want similar savory Italian vibes in less than half the time, make a batch of bolognese.
Make it fancy: Add red wine to the pot while the ribs cook. Replace 1/2 cup of the broth with a dry red wine like a burgundy or cabernet.
Tomatoes: You'll need both tomato paste and crushed tomatoes for this recipe. The tomato paste helps to thicken up the sauce and add extra flavor, while the crushed tomatoes serve as the main sauce component and add texture.
for dessert: dark chocolate strawberry bark
gluten-free, vegetarian
serves 8 | prep time: 5 minutes | chilling time: 20 minutes
INGREDIENTS
3⁄4 cup dark chocolate chips
2 tablespoons creamy almond butter
1⁄3 cup roughly chopped almonds
1 cup freeze-dried strawberries
flaky salt, for topping (optional)
INSTRUCTIONS
Line a small sheet pan (13-x-9.5-inch) with parchment paper. Set aside.
Add the chocolate chips and almond butter to a microwave-safe mixing bowl and microwave in 15-second increments until the chocolate is melted. Stir to evenly mix after each increment.
Add the almonds to the mixture and mix to combine.
Transfer to the prepared sheet pan and spread it out into a 1/4-inch thick, or less, rectangle.
Sprinkle the freeze-dried strawberries on top of the chocolate, pressing down gently to stick, followed by a few pinches of flaky salt.
Chill until hardened, about 20 minutes.
Cut or break the hardened bark into eight evenly sized pieces. Refrigerate in a sealed container.
If you’re looking to make apps, sides, and drinks for a complete dinner menu, here are some easy pairings.
goes with anything kale salad (pg. 284 Don’t Think About Dinner)
dairy-free spinach and artichoke dip (pg. 130 Don’t Think About Dinner)
kale tahini ceasar salad (omit the chicken!)
🩷 Spring & Mulberry Chocolate comes in so many different and unique flavor combos and the bars look like a work of art on their own — from Jenn
🩷 get gift cards to a few local coffee shops or favorite spots so your valentine has their next week of fun drinks covered! bonus points if you put them in a reusable mug! — from Kate Eats Goood
🩷 pick up a gift card to a local spa for a massage or facial — from Athena Eats Goood
🩷 get crafty and DIY a personalized keychain, or brush up on origami to make your valentine a unique card — from Carly Eats Goood
🩷 get your valentine chocolates from a local candy store — from Brian Eats Goood
🩷 gift a subscription to the eat goood newsletter (and schedule it for later)
🩷 pick up a copy of Don’t Think About Dinner at your local bookstore or order on Amazon or Target, it’s currently 30% off PLUS you can buy one, get one 50% off!
Let me know how your valentine’s dinner comes out and send your photos in our chat!
Is there a way to adapt this for an instant pot?
I made this for my husband and myself for a fun, at home Valentine’s Day date night! It was so simple and so good! Thanks for sharing, as always.