Slow Cooker Short Rib Ragú

Servings: 6



  • 2 ½ lbs Bone-In Short Ribs, about 8 
  • 1 TBSP Kosher Salt 
  • 1 Small Onion, small-diced 
  • 3 Celery Stalks, small-diced 
  • *2 Carrots, small-diced 
  • 2 tsp Vegetable Oil 
  • 3 TBSP Little Eataly Seasoning, divided 
  • 28 oz Can Crushed Tomatoes
  • 1 Cup Dry Red Wine 
  • 2 Cups Chicken or Beef Stock 
  • 12 oz Pappardelle Pasta 
  • Garnish: Parmesan cheese and fresh basil 
Slow Cooker Short Rib Ragú

Notes* *You may also peel and halve carrots and remove at the end of cooking. They add flavor and texture to final dish and it’s one less thing for you to dice.


Step 1:

Pat short ribs dry and season all sides with kosher salt. Allow to sit for about 10 to 30 minutes

Step 2:

Either in the slow cooker pot (if it has sauté feature) or in a skillet, heat up oil and brown short ribs on both sides. Remove and set aside.

Step 3:

Drain excess oil leaving about 2 TBSP of oil to sauté onions and celery until onions are translucent. Season with 1 TBSP Little Eataly Seasoning Blend.

Step 4:

Add crushed tomatoes and wine and bring to a boil for about 3-4 minutes. Lower heat.

Step 5:

At this point, carefully place mixture into slow cooker if using a skillet.

Step 6:

Add stock, browned short ribs along with the carrots and remaining Little Eataly Seasoning.

Step 7:

Cover and cook on high for about 4 to 5 hours or low for about 7 to 8 hours.

Step 8:

Ribs are ready when meat falls off the bone. Remove bones and carrots and discard.

Step 9:

Pull the rib meat into bite sized pieces.

Step 10:

Toss with cooked pappardelle  or fettucine noodles.

Step 11:

Top with parmesan cheese and basil, if desired.