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Holiday Recipe Exchange: Slow Cooker Short Rib Ragu

Julie Deily · 13 Comments

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Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Le Creuset. Voting is now open, I hope you'll vote for me! I'm #5 and voting ends on Dec. 19.

I didn't win the stuffing challenge but I want to thank you for voting for me! I made it to 4th place with 139 votes, that's awesome!

This edition of the Holiday Recipe Exchange calls for comfort foods. What better comfort food than beef short ribs? I have had braised short ribs at restaurants and loved them! I have always wanted to work with short ribs but have been intimidated. Now I know I had no basis for that feeling.

I found this recipe in the October 2010 issue of Everyday Food and earmarked it to try for later. Once Katie and Jamie posted the exchange and had a comfort foods category, I went back looking for this recipe. It's really easy to make and a wonderful comfort food. I love egg noodles too so I decided to serve the ragu with them!

I would love to win the Le Creuset french oven and if I do, I'll have you to thank and I'll definitely make try my hand at braising beef short ribs. So, I hope you'll vote for me when voting opens on Dec 17.

There is another package of beef short ribs hiding behind there.
Just to show you how small I cut up the carrots and onions.
I always cut up all of my vegetables before I prepare meat or poultry. Here are the short ribs after I cut the bones off.
Browning the beef
Cooking the carrots and onions a little
Adding everything to the crockpot
After cooking in the crockpot for 6 hours, remove the beef and shred.
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Slower Cooker Short Rib Ragu
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Slow Cooker Short Rib Ragu

Ingredients

  • 2 tsp vegetable oil
  • 3 lbs boneless short ribs cut into 3-inch pieces (if you can only find bone-in short ribs, which is what happened to me, I would get about 4-5 lbs)
  • Coarse salt and ground pepper
  • 1 medium yellow onion diced small
  • 3-4 medium carrots diced small
  • 1 can 28 oz whole peeled tomatoes
  • 3 sprigs oregano or 2 sprigs rosemary
  • Egg Noodles boiled according to directions add salted butter (I used Kerrygold) & fresh ground pepper to taste

Instructions

  • If your short ribs are not boneless, cut them by placing knife on one end of the short rib, as close as you can get up against the bone and slice downwards. I used the bones to make a beef stock afterwards.
  • In a large skillet or dutch oven, add oil and heat at medium high. Salt and pepper the short ribs. In two batches, brown the short ribs, 10-12 minutes.
  • As each batch of short ribs is browned, move to 5-6 quart slow cooker or crockpot.
  • Remove all of the fat from skillet or dutch oven except for 1 tsp. Add carrots and onions to the skillet or dutch oven. Add salt and pepper. Allow vegetables to cook for until soft, stirring occasionally, about 3 minutes.
  • Add to the vegetables about 1/2 cup juice from the canned tomatoes. Be sure to stir & scrape browned bits from skillet or dutch oven using a wooden spoon.
  • Pour cooked vegetables to slow cooker and add remaining tomatoes from the can. Use a wooden spoon to break up the tomatoes as you add them. Add sprigs of oregano or rosemary and add salt and pepper to taste.
  • Cover slow cooker and set to high. Allow to cook for 6 hours or until meat is tender.
  • Remove sprigs of herbs and move meat to a plate. Skim the fat from the sauce/liquid. Using forks, separate or shred the beef. After done shredding, move the beef back to the slow cooker and place the heat on warm. Serve with egg noodles.

Notes

Slightly modified from Everyday Food Magazine, October 2010
Slower Cooker Short Rib Ragu
Did you make my Slow Cooker Short Rib Ragu?I want to see! Upload an image below with your rating and comments, share on Instagram and tag @TheLittleKitchn, and be sure to use the hashtag #thelittlekitchenrecipes.
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Categories: Beef, Main Dishes, Recipes, Slow Cooker Tags: beef, short ribs, tomatoes Posted: December 13, 2010 Updated: February 27, 2022

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Julie of The Little Kitchen

Hi, I'm Julie!

Welcome to The Little Kitchen! I'm Julie and I love to cook, bake, eat and share (not necessarily in that order). I share easy recipes, stories about my family (which includes my pets) and my travels. And I actually do have a little kitchen.

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    1. Anna says

      March 10, 2011 at 5:31 pm

      This recipe looks delicious — and relatively simple!! I just bookmarked it for a special occasion, as I’m sure my boyfriend would love it! Thanks!

      Reply
    2. Eco Frugal says

      December 19, 2010 at 5:13 pm

      Mmm… that does look ridiculously good!

      Reply
    3. Lynn says

      December 19, 2010 at 3:39 pm

      Yum. Can’t wait to try your recipe. Thanks.

      Reply
    4. Rebecca N. says

      December 19, 2010 at 2:14 am

      This looks sooo yummy! I need to try this!

      Reply
    5. Angie B says

      December 18, 2010 at 9:19 pm

      wow looks very tasty!

      Reply
    6. Noelle says

      December 17, 2010 at 10:52 pm

      Yes, your meal looks fab! I have not been vegan for long to know that this all looks delicious! 🙂 Good luck!

      Reply
    7. Katie says

      December 17, 2010 at 12:20 pm

      Voted…and you’re in the lead!!!

      Reply
    8. Paula says

      December 14, 2010 at 9:37 am

      This looks like a real belly-warmer for those cold winter evenings. Great photos! Good luck with the contest!

      Reply
      • Julie Deily says

        December 16, 2010 at 12:12 pm

        Thank you, Paula! Voting starts tomorrow, hope you’ll vote for me when you have the chance. 😀

        Reply
    9. Susan J says

      December 13, 2010 at 4:12 pm

      Mmmmm! I love short ribs. This sounds delicious. I’d put it over some rice, but that’s just me 😉

      Reply
      • Julie Deily says

        December 14, 2010 at 12:52 am

        I think over Jasmine rice would be awesome. I now put my French onion pot roast over Jasmine and it’s amazing. Will have to try the ragu with it! 🙂

        Reply
    10. Wendy says

      December 13, 2010 at 11:26 am

      I absolutely adore slow cooker recipes. I will have to try this. Love the pics.

      Reply
      • Julie Deily says

        December 14, 2010 at 12:51 am

        Me too, Wendy! I love slow cooker meals for Sunday nights.

        Reply

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    Julie of The Little Kitchen

    Hi there, friend!

    Welcome to The Little Kitchen! I'm Julie and I love to cook, bake, eat and share (not necessarily in that order). I share easy recipes, stories about my family (which includes my pets) and my travels. And I actually do have a little kitchen.

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