Slow Cooker Red Wine Sunday Ragù Pasta.
Slow Cooker Red Wine Sunday Ragù Pasta. Turning a classic cozy fall/winter recipe into an easy slow cooker pasta using hearty beef short ribs, red wine, tomatoes, fresh herbs, and pappardelle pasta…finished off with fresh burrata cheese! This slow-cooked Sunday dinner is a hearty and delicious meal to come home to at the end of a busy day. And the best part? It’s an easy dinner to prepare that everyone loves. You simply can’t go wrong with a dinner like this red wine Sunday Ragù. Bonus? You can also make this in the Instant Pot or slow braise in the oven.
A Sunday night recipe…that’s equally great any day of the week. I just love the sound of a slow-cooked “Sunday Sauce” – don’t you?
You do, you do! And speaking of Sunday, I hope you all had a very lovely fall weekend (using the word lovely today because I use the words great and amazing way too much). Hoping it was also much warmer than mine. While Saturday was sunny, it was COLD, and then it snowed all day today. So, all in all, it was a bit of a chilly weekend.
I spent most of the weekend getting ready for the launch of HBH Super Simple. I did a lot of online shopping. And plenty of chit-chatting back and forth with you all via Instagram (my favorite thing to do!).
I can’t say that I’m well-rested, but I’m ready for the week ahead. And so ready to share one of my favorite recipes, this Sunday Ragù Sauce! Some of you may recall my original Sunday Sauce recipe. I shared it more than a few years back. It’s still a staple recipe for me…and for many of you as well (it’s a pretty popular recipe).
Today’s recipe is the updated version. It’s similar…ish, but also so different. Today’s ragù is a bit more classic. It has a richer deeper flavor, less spice, and most importantly, it’s made with red wine…and served with burrata.
Every twirl of pasta is so good.
Here are the details.
Making this Sunday ragù is EASY. You can do it in the slow cooker, the instant pot, or even slow braise the sauce in the oven. My preferred method is the slow cooker, but any of the three options are GOOD.
First up, I do recommend searing your short ribs before slow cooking. Yes, I know what a messy pain this is, but I also know that the additional flavor and texture that comes from searing the ribs adds so much to a dish like this. If you don’t have time, I get it, but please try to find it. Searing the ribs adds so much flavor to this ragù.
In addition to the ribs, there’s also bacon. The bacon adds a richness to this sauce, making it much closer to a true Italian style ragù.
Also, if you have a fancy slow cooker that has the ability to sear meats, that’s awesome. You should definitely use that function! I have my eye on this all in one browning slow cooker from All-Clad.
Once the ribs and bacon are set, the rest is simple as can be. Everything gets stirred together in the slow cooker then cooked low and slow all day long.
Nothing is better than the smells that will soon be coming from your kitchen. Like nothing. That’s why this ragù is so perfect for Sunday. You can throw it together in the morning, go off and do your Sunday thing. and come home to a house that smells like grandmas, with a hearty warming dinner just waiting to be served.
By the time the ragù has finished cooking, the ribs should be falling off the bone. Just remove and discard the ribs, shred the meat, and toss with the sauce. Add a little butter and grated parmesan cheese. Trust me here, you need these two ingredients to complete your sauce.
The butter makes the sauce smooth, while the parmesan adds flavors.
The final thing you need to do?
Pasta. My favorite cut of pasta for this style ragù is a wider cut pappardelle pasta, but tagliatelle is an equally great option. If you have a hard time finding either one simply use whatever cut of pasta your family enjoys.
Boil-off the pasta, toss with butter, and then toss with the sauce.
And that’s it – you’re ready to serve. Just be sure to add the burrata cheese and a little additional parmesan.
Oh, and a couple of chunks of rustic bread for mopping up all that sauce. DELICIOUS.
And one more thing…maybe add a glass of your favorite red wine too.
Do you have to wait until Sunday to make this?
Of course not! You can make this tonight or any night of the week…
But here’s my tip. Make this on Sunday for Sunday night dinner. This recipe feeds eight, so chances are you’ll have leftovers. And those leftovers…they are amazing. Probably better than the “fresh” sauce because the longer the sauce sits, the more time the flavors have to develop.
Obviously, you can use the ragù to served over pasta. But you can also serve it over creamy mashed potatoes, or even buttery polenta. All would be such great options, and very easy weekday meals since the sauce is already made. So you see what we did here? We just Sunday meal prepped…and it was so EASY.
Ok, and finally, this is also a great recipe for the upcoming holiday craze. Serve this to family, serve this up at your next dinner party, or even plan to serve this over Christmas. Again, you can’t go wrong. This is the EVERYTHING ragù you need in your back pocket for busy times, dinner parties, and holiday entertaining.
If you make this slow cooker red wine Sunday Ragù pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Slow Cooker Red Wine Sunday Ragù Pasta.
Turning a classic cozy fall/winter recipe into an easy slow cooker pasta using hearty beef short ribs, red wine, tomatoes, fresh herbs, and pappardelle pasta...finished off with fresh burrata.
Ingredients
- 4-5 pounds bone in beef, short ribs
- kosher salt and black pepper
- 3 slices thick-cut bacon, chopped
- 1 1/4 cups dry red wine, such as Sangiovese
- 1/2 cup low sodium beef broth
- 2 (28 ounce) cans crushed San Marzano tomatoes
- 1 (6 ounce) can tomato paste
- 1 yellow onion, chopped
- 6 cloves garlic, finely crushed or chopped
- 3 ribs celery, finely chopped
- 1 carrot, finely chopped
- 2 sprigs fresh thyme, or 1 tablespoon dried thyme
- 1 tablespoon fresh chopped sage, or 1 teaspoon dried sage
- 1 teaspoon crushed red pepper flakes more or less to taste
- 1 stick (8 tablespoons) salted butter
- 1/2 cup fresh grated parmesan cheese, save the rind
- 1 pound dry pappardelle or tagliatelle pasta
- 8 ounces burrata cheese, at room temperature, for serving
Instructions
Slow Cooker
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1. Season the short ribs with salt and pepper. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the short ribs and sear on both sides. Remove the ribs and transfer to the slow cooker along with the bacon.
2. To the slow cooker, add the parmesan rind, wine, broth, tomatoes, tomato paste, onion, garlic, celery, carrot, thyme, sage, red pepper flakes, 4 tablespoons butter, and season with salt and pepper. Cover and cook on low for 6-8 hours.
3. Once done cooking, remove the short ribs, let cool slightly, then shred the meat and discard the bones, parmesan rind, and thyme.. Add the shredded meat and parmesan, toss with the sauce. Keep on warm.
4. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and toss the pasta with 4 tablespoons butter.
6. Divide the pasta between plates, add the ragù, and toss well. Top each serving with burrata and additional parmesan.
Instant Pot
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1. Season the short ribs with salt and pepper. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the short ribs to the skillet and sear on both sides. Remove the ribs and transfer to the instant pot along with the bacon.
2. To the instant pot, add the parmesan rind, wine, broth, tomatoes, tomato paste, onion, garlic, celery, carrot, thyme, sage, red pepper flakes, 4 tablespoons butter, and season with salt and pepper. Cover and cook on high pressure for 40 minutes.
3. Once done cooking, use the natural or quick release function. Remove the short ribs, let cool slightly, then shred the meat and discard the bones.
4. Meanwhile, set the Instant pot to sauté. Bring to a boil, boil 5-10 minutes or until the liquid reduces just slightly. Turn the instant pot off. Remove the thyme and parmesan rind and discard. Add the shredded meat and parmesan, toss with the sauce. Keep on warm.
5. Finish as directed above for the slow cooker.
Stove-Top
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1. Preheat the oven to 325 degrees F.
2. Season the short ribs with salt and pepper. Cook the bacon in a large oven-safe braiser or cocotte over medium heat until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the short ribs and sear on both sides. Add the bacon back.
2. To the pot, add the parmesan rind, wine, broth, tomatoes, tomato paste, onion, garlic, celery, carrot, thyme, sage, red pepper flakes, 4 tablespoons butter, and season with salt and pepper. Cover and transfer to the oven. Cook for 3 hours or until the short ribs are tender and falling off the bone.
3. Once done cooking, remove the short ribs, let cool slightly, then shred the meat and discard the bones, thyme, and parmesan rind. Add the shredded meat and parmesan, toss with the sauce.
4. Finish as directed above for the slow cooker.
Recipe Notes
Wine Replacement: I recommend an equal amount of pomegranate or cranberry juice. If you don't have that on hand, use additional beef broth.
Searing the Short Ribs: if short on time, you can skip this step, but it does add great flavor. Also, if you have a fancy slow cooker that can also sear meats, that's amazing, and you should use that function! I have my eye on this all in one browning slow cooker from All-Clad.
Our Favorite Recipes
Cheddar Apple Butternut Squash Soup with Cinnamon Pecan Crumble.
this is so perfect!!!!
Thank you Ruth! xTieghan
This looks incredible – one for next weekend I think! Also, your photos are particularly on point in this post!
Thank you so much Rachel! I am so glad you like them! xTieghan
Can’t you sear meat in an InstaPot? I don’t have one but thought I read that was a feature they had.
Hey Charlotte! Yes, you can sear the meat in the instant pot, but for something like short ribs and especially 5 pounds of short ribs, I just find it easier to sear on the stove. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Hi Tieghan. This recipe looks amazing. In your ingredient list, you have “1 pound low sodium beef broth”. Can you clarify? Thanks.
Hey Linda! I am so sorry, it is 1 cup of broth. Recipe is fixed! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
I couldn’t wait to log on this morning to see what recipe you posted. I was hoping for something JUST LIKE this. I am in Florida, so I’m just forcing my autumn-ready self to cook cozier foods, regardless of the temperature!! Thank you so much!
YES! Such perfect timing! I hope you love this recipe, Andie! xTieghan
Just wondering if you would suggest an alternate cut of meat. Here in Canada short beef ribs are extremely expensive. Thanks
Thank you Lori! xTieghan
Absolutely making this next weekend! Looks great!!!
Best of luck this week with the book launch, can’t wait til we get our copy.
Take Care,
Matt
Thank you so much Matt! xTieghan
Would love to try this literally some Sunday. I don’t see where I can save this to my recipe box. Did I miss something?
Hey Shelli! The recipe box button is just under the final steps at the very bottom of the recipe. Do you see it? It has large green text. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Oh my goodness, this sounds amazing! Like the most cozy, warming meal to make on a chilly fall evening. Definitely going on my to-be-made list and I also really appreciate the wine substitutions listed. We are a no alcohol household and while I know that the alcohol cooks off, I still prefer not to use it in cooking. Thanks again and I can’t wait to make this!
Thank you so much Sara! I am so glad you like this recipe and I hope it turns out amazing for you! xTieghan
Perfect sauce, anxious to make. Surprised you didn’t include onion, but. I’ll try it this way….love this type of dinner.
Thank you so much Joyce! I am so glad you loved this recipe! xTieghan
Good morning Tieghan. Re the Parmesan rind – the recipe instructions don’t mention what to do with it. Assuming from the pics that it goes into the slow cooker in the beginning with most of the ingredients versus with the shredded Parmesan toward the end? Can’t wait to make this! Sadly, it’s supposed to get into the high 80’s this week in the SF Bay Area – ugh – but as soon as it cools back down, I’m pulling out the slow cooker 🙂
Hey Marcie! Yes, you are correct!! I have fixed the recipe, so sorry about that! Please let me know if you have any other questions. I hope you love this recipe and I hope it cools down for you soon! Thank you! xTieghan ??
Hi Tieghan!
My kids loved this recipe and we indulged on a Monday night because our Sunday was sports crazed! You would love that when I make a new recipe they ask “Is this Tieghan?? LOL” I am freezing the remaining sauce for a quick weeknight dinner with pasta in the future! Thanks!
Thank you so much Jenn! This is so sweet to hear! xTieghan
Do you remove the fat layer from the beef short ribs or leave it on?
Hi Heather, I leave the fat on, but usually remove it after cooking so we don’t eat it. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
So cozy and perfect for Sunday night!
Yes! Thank you Laura! xTieghan
I made this yesterday and this recipe made a lot of sauce! It was absolutely delicious. I was a bit concerned because I had to use two pots to get it all into the oven at once. I will definitely be making this again. Thank you for the wonderful recipe, Tieghan!
Thank you for trying this Rebecca! So glad it turned out so well for you! xTieghan
I’m dyingggg to make this but I don’t have a big enough pot that can go in the oven. Any recommendations on how I can finish this recipe totally stovetop? Thank you, I love your recipes!
Hey Lexa!! You can easily just simmer the sauce over medium to low heat for 3-5 hours (or longer over LOW), stirring every hour, until the short ribs are falling off the bone. That will be so great!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Just finished putting it all in the slow cooker and I’m really worried about the amount, it is full almost to the top and I have a regular or maybe large size crockpot! Also, while onion is in the list of ingredients, the text doesn’t tell you to add it to the slow cooker (I did of course). And as someone above commented, what is a pound of beef broth? I put in a 14 oz can. Fingers crossed the crock pot doesn’t spill over but it does smell delicious already!
Hey Elizabeth! I think you should be fine!! The sauce reduces down as it cooks (I literally just made this again yesterday!) and once the ribs are shredded and tossed with the sauce, it all comes together nicely. You need 1 cup beef broth. I fixed the recipe, so sorry about that! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Is this 2×28 oz cans of tomatoes for a total of 56 oz, or 2×14 oz cans for a total of 28 oz?
Hi Rachel! It is 2×28 oz cans of tomatoes for a total of 56 oz. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Hi! Did you mean 2 28 oz cans of crushed tomatoes, or one 28 oz can? Also, how long do you recommend searing the ribs? Thanks!
Hi Amanda, I is 2 (28 ounce) cans of tomatoes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Made this for dinner tonight- sooooo good! My picky 15 year old had seconds. I used a beef chuck pot roast because I had one in the freezer and it was delicious but I’m sure the short ribs make it even more buttery and amazing. Thank you for this recipe it will be going into our Sunday rotation 🙂
YES! I love to hear that Leslie! Thank you so much! xTieghan
This was delicious! Came out exactly as I hoped it would taste. Followed stovetop/oven instructions to a tee & everyone enjoyed it! Thank you for the recipe!
Thank you for trying it Melissa!! xTieghan
This was SO GOOD. The short ribs are a bit pricey so we won’t out this on the weekly rotation but for special occasions, dinner parties, and the once in a while splurge – 10/10!! It is rich and decadent and super easy! The hardest part was letting it cook the fill 6 hours. Great recipe!
Thank you so much Jessie! I am so glad this turned out so well for you! xTieghan
Rich & Hearty, perfect for a snowy Sunday in Colorado. My mom in Florida made this earlier in the week and they loved it too! I used 4#’s of short ribs and 3#’s would have been plenty. Also I needed to skim the fat from the short ribs after the braise in oven, (before pulling & shredding ribs), probably about 3/4 cup of oil so totally necessary. The recipe showed 1# of broth, I used a full 16 oz can and it was perfect.
I am so glad you enjoyed this recipe, Suzy! Thank you so much for trying it! xTieghan
Making this today. Followed the ingredients to a “t” and I have a large size crockpot, but everything was spilling over… I had to scoop some of the liquid out before I could put the lid on and even now, I’m carefully mopping up liquid with paper towels as it is cooking and the meat is releasing juices. Wonder what I did wrong? Hopefully it still turns out great, like every other recipe of yours that I’ve tried!
Hey Vikki!! So sorry yours is overflowing. Hoe many short ribs did you use and what size crockpot? Did it turn out ok? My only guess is that you had larger short ribs and they took up more space in the crockpot, causing the sauce to overflow. Hoping the sauce simmered down for you! xTieghan
I cut the recipe in half and made it over the weekend. It was really awesome.
Thank you so much Andrew! I am so glad you loved this! xTieghan
This looks so delicious and sounds so comforting. I want to eat it now. Thank you for sharing this recipe with us!
Thank you! I hope you try this Sandy! xTieghan
I made this last night with my Instant Pot. I am still learning with the IP so it all may be my fault but I think this recipe is probably better in the slow cooker. The ribs were pretty tender but not quite as tender as I think they would have been in the slow cooker, and the fat didn’t melt off like it does in the slow cooker which made it a little harder to shred. I also left my IP on sauté for 20 minutes afterwards to let it cook down and the sauce was still very soupy and thin. The flavor was delicious and I don’t think there is anything wrong with the recipe but I would just recommend making it in the oven or slow cooker instead of the IP. If you’re going to do the IP, I’d leave out the cup of beef broth and see if that makes it thicker. Thanks for the recipe, I will definitely make it again in the slow cooker!
Hi Megan! I am so glad you enjoyed this and hope it turns out better for you in the slow cooker! Thank you so much! xTieghan
Made this on a Monday! It was well received by all, including my picky kid. My foodie 13 year old loved it and said it should be on rotation! My cheese rind never made it out of the slow cooker- I never found it! I’m assuming it melted, which probably made it that much better! I enjoy all of your “cold weather recipies”- even in 91 degree Florida! Yum, thanks so much!!
That is so amazing! Thank you so much Fie! xTieghan
I made this tonight and it was DELICIOUS!
Ours came out a little soupy… I double checked and we made everything as written and it was just very watery. The taste was incredible just concerned with the consistency. Any ideas?
Hey Jen! Next time try using only only 1 cup wine and 1/3-1/2 cup beef broth, then just add more wine as need to thin the sauce. That should fix the consistency for you. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
I made this last night and it was so good! It’s literally cozy in a bow! I’m obsessed with HBH!
You are too kind! Thank you so much Amber! xTieghan
Hi Tieghan,
I’m new to your website. I saw you on GMA the other morning and tonight made your yummy chicken pot pie!! LOVED IT! I want to try this ragu recipe this weekend. I’m assuming you discard the Parmesan cheese rind after it’s done cooking in the crock pot?? Do you had that just for flavor? Thanks!
Hi Roxanne!! Yes, you discard the parmesan rind after cooking. I do love to include it for flavor, but you certainly do not have to. Please let me know if you have any other questions. I hope you love this recipe AND I am so glad you loved the chicken pot pie too! Thank you so much! xTieghan
This was delicious and came out exactly as I hoped it would taste. Everyone loved it and the leftovers are great too. FYI, I found that this made more than 8 servings. Thank you so much for the recipe!
Thank you Melissa! xTieghan
Thank you so much for this recipe! I made it this week and it was so simple and sooo delicious! And the best part is all of the leftovers for the whole week 🙂
YES!! So glad this turned out so well for you Emily! xTieghan
This recipe tasted AMAZING! I made it in the slow cooker and the only issue was it got sooo soupy. I had to pour it over a strainer and it created almost an entire mixing bowl full of oil and liquid. Even once I did that when the noodles were added it was watery. A few thoughts I’m wondering about, I cooked for 8 hours, I had to use San Marzano whole tomatoes and crush them instead of crushed and I think the meat had a lot of fat… do you think it could be any of these factors? Want to know when I make in the future!
Thank you in advance!!!
HI Leah! I think it was the tomatoes and the ribs. Crushed tomatoes have a lot less water content per can than whole. My guess is that this is why your sauce was a bit runny. Next time, try using crush tomatoes or just drain your tomatoes before using. For the ribs, they can vary greatly each time you buy them. Sometimes they are super fatty, sometimes not. Just blot away any excess grease before serving. That works well for me. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
Made this tonight and it was delicious. Getting a freeze tonight in Austin and needed something to warm us up on this chilly Halloween. I sometimes find short ribs to be too fatty, so I subbed a beef shank and some cuts of chuck roast. It worked perfectly. I also used one 28 oz can of tomatoes plus one 14 oz can. The sauce was just the right consistency. Thank you!
I am so glad this turned out so well for you Leah! Thank you so much! xTieghan
Hi! Love all of your recipes. Wondering what is the green that you finish the dish with? Is it parsley?
Hi Cassandra! That is fresh basil, but parsley would be great too! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi! I did this in the instant pot but with a slightly more involved method:
-I browned the bacon followed by the short ribs in my cast iron skillet
-In the instant pot, I caramelized the onions, carrot, celery, and garlic in the butter with another good hit of salt for a good 12-15 minutes, then added the tomato paste and sage + red pepper flakes and let that caramelize for another 3-5 minutes on high.
-I added the wine to the instant pot at this point to deglaze everything and let the alcohol cook off until it was almost dry.
-Then added everything else, upped the broth to 3/4 cup, and pressure cooked for an hour.
This is probably one of the best recipes for short rib ragu I’ve found, and I do this at least once a month during the winter. Well done Tieghan.
Sounds so amazing Joanthan! Thank you so much!! xTieghan
Can you cook on high for 4 instead in slow cooker?
A real beef ragu! yummmm
I substituted bone in sirloin steaks and nice red primitivo and it was perfect.
My little family really enjoyed it.
We are loving your recipes, and I can’t wait to get my book.
Merci!! 🙂
Awh that is so awesome to hear Dawn! Thank you so much! xTieghan
Made this tonight and it was excellent but woo boy, it makes a LOT of sauce! It filled my 6-qt slow cooker to the very top so I transferred it to an 8-qt Dutch oven instead. It’s so flavorful and rich and since there’s only 2 of us I froze the leftovers for some great dinners on weekdays when I don’t feel like cooking after work. Definitely a keeper.
I am so glad this turned out so well and you have left overs.. YES! Thank you Robin! xTieghan
Can you use a crock pot instead of an insta pot? I don’t have an insta pot and this recipe looks delicious!
Hi Ashlin, the directions for the crockpot/slow cooker are listed right below the instant pot directions. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can I substitute boneless short ribs? That’s all I could find! If so, would I use a smaller amount?
Hi Emma! I would use the same amount and follow the recipe as directed. I am sure boneless will be just fine! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this tonight and oh my goodness, restaurant quality recipe here. I’m already planning on making it again next Sunday!
Amazing! I am so glad you loved this one, thank you Emily! xTieghan
Made this today and it was D E L I C I O U S. Thank you for the recipe!
Thank you Allyson! xTieghan
This was really delicious and makes a lot! We made it in the instant pot. Our short ribs didn’t get as tender as they probably should/could have but we just cut them up (they wouldn’t shred after the 40min in the IP). Next time we’d likely cook it for a bit longer. Great flavor and perfect Sunday supper.
I am so glad you enjoyed this Mikaela! Thank you so much for trying it! xTieghan
This was good – but honestly, I like the other bolognese recipe on your website, better! This was delicious – I made it for a friends birthday with De Cecco pappardelle and everyone loved it! However, I had to skim off OVER A CUP of fat! I got the short ribs from whole foods, but I can’t help but wonder if they weren’t as good of quality as Teighan’s? And it was a lot of work to shred the meet. I have made the other bolognese with ground beef and italian sausage twice, and LOVE it, I think I will probably use that one instead in the future!
Hi Lauren! I am sorry you had trouble with this, but so glad it still tasted great! Please let me know if you have any questions! xTieghan
Oh my! The flavor of the ragu is fantastic! Everyone
In my family devoured it. This is going to go into the regular rotation. Easy and so delicious!
Thank you so much Amy! xTieghan
So easy and delicious! I didn’t include the Parmesan rind but I can only imagine that would make it even better. Can’t wait to eat the leftovers for the lunch the rest of the week!
Amazing! I am so glad you loved this recipe Emily! Thank you! xTieghan
Hi Tieghan,
Which Instapot do you use? Thinking of buying one.
Hi Megan! Linked to my exact instant pot below.
https://rstyle.me/+egRX4eAZ9lT15Hp05iosAw
Made this last night. It was good. Not amazing. Surprisingly bland. It cooked for 9 hours. Meat fell off bones but the meat was so fatty and there was SO much fat on the top it took me almost 30 mins to skim it off. Won’t make again.
Hi! I am sorry to hear that! Is there anything I could help you with to make this better for you? Otherwise, I hope you love other recipes on my site! xTieghan
Hi! Thanks for the recipe. I also accidentally grabbed whole tomatoes instead of crushed so have a more soupy sauce than I was expecting. I also had very fatty meat. I skimmed off as much fat from the sauce as I could. Do you think transferring it to the stovetop and cooking it longer would thicken it up some more and get it closer to the desired consistency?
Hey Holly, yes the longer you cook, the thicker your sauce will be. You don’t NEED to transfer to the stove. You can keep cooking in the slow cooker. If you are short on time, then you should transfer the sauce to the stove-top for faster cooking. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi Tieghan! I’m wondering along with another poster what cut of meat you might recommend as a substitute for beef short ribs? they are hard to find + quite expensive in my area. What do you think? Can’t wait to try this recipe 🙂
Katelyn
HI there!! I would recommend a 4-5 pound chuck roast. That will be great and will shred nicely in the suace!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Loved this all the flavors of a true Italian ragu. Made enough for 6 people
Great! Thank you so much Linda! xTieghan
So freaking amazing! Made it tonight on the stovetop and turned out perfect!!!
Yes! So glad you loved this, Hannah! xTieghan
Is the slow cooker time for low heat? If so, can I cut that time in half on high heat?
Hi Cathy! Yes, it is for low. You can cook on high for 4-5 hours, but I recommend cooking on low for best results. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this tonight and it was delicious. I halved the recipe and made for 4. My mistake was using canned whole tomatoes instead of crushed. Had to drain a LOOOOOT of the liquid. I’d recommend sauteeing the celery, carrots, and onions a bit before throwing them in as they were a little hard. Added some sugar to combat bitter. Meat was so tender and great flavor.
P.S: I love your recipies and try as many as possible!
I am so glad you love my recipes Jen! Thank you so much for trying this! xTieghan
Delicious sauce! So hearty and rich. My only issue was I made this in the Instant Pot and after 40 mins the ribs were still too tough to shred. It took an extra 60 mins for the ribs to be shreddable…don’t know if this was an issue on my end or not. Any thoughts or suggestions? Worth the wait though. Thanks!
Hey Jess! Short ribs can very from cut to cut, so my guess is that yours where either larger than mine OR just on the tougher side and needed additional cooking. If they are larger, they’d just need more cooking time. Same goes if they are on the tough side. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
I’ve made this by halving the recipe three times and it has been a huge hit with company and with kids! Half the recipe was definitely enough for four
That is so great! Thank you Andrew! xTieghan
Wow. My family gobbled up this delicious dish! Even my picky eaters were happy with it. I used the slow cooker and boneless short ribs from Costco. Thank you Tieghan!
Thank you Amy! I am so glad this turned out so well for you! xTieghan
This is a staple recipe in our house. I keep my freezer stocked with this. Long week? Just pull a pre-portioned bag out of the freezer and cook some pasta. Gourmet dinner with zero effort.
This makes me SO HAPPY to hear. Glad you enjoy!!Thank you and happy holidays! xTieghan
A labor of love, this is one of the best ragu’s I’ve ever had. Buy good pasta for it! Serving a double batch for Christmas.
Thank you so much Joe! I am so glad this turned out so well!! xTieghan
This was so delicious! Everyone had seconds.
Love that! Thank you Rachel! xTieghan
OMGOODNESS… AMAZING! We did it in the instant pot ! Definitely company worthy! Thank you SO MUCH for another WONDERFUL recipe!
So amazing to hear! Thank you for trying this Cynthia! xTieghan
thank you so so so much for this AMAZING recipe! i was craving something hearty and homely a couple of days ago and i saw this, made it, tasted it and instantly fell in love with it. definitely keeping this all for myself!
Haha that is so great to hear! Thank you Angie! xTieghan
As always, the whole family loved your recipe. This one was so, so good on a cold snowy day and made the house smell amazing. I also love that there are veggies in the sauce. Thank you! Like some of the other comments have mentioned, short ribs aren’t cheap, so I think I might experiment with a roast cut in half or 1/4’s to lower the cost next time. Such a fantastic cold weather recipe! Thanks again!
So happy to hear that! I hope you are staying warm! Thank you Laura! xTieghan
Is dried sage and chopped sage the same? I see only very fine sage in a shaker for the dried spice.
Hi jen, I am referring to fresh chopped sage when I say “chopped:. You can use 2 teaspoons dried sage if you prefer. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
First failure I’ve had with HBH recipe
Don’t understand why but the meat was so tough I couldn’t cut it never mind shred it . Why would this happen ? Cooked all day in my crock pot ?
Hi Kat! Oh no.. I am really sorry to hear that! Is there anything that could have gone wrong while making this recipe? Please let me know! xTieghan
Made this for Valentine’s Dinner. Followed the recipe to a T. It was amazing as are all of Tieghan’s recipes but the timing was definitely off. I cooked as directed in my slow cooker. I have a pretty large one, but the thing was filled completely to the brim! The prep time was an hour and I’m a pretty experienced home cook. After the 6 hours the meat was still holding onto the bones for dear life and impossible to shred. Since we were starving we did our best to shred half the meat and ate it. We then put the crock pot on high for another two hours. The remaining short ribs fell right off the bone and shredded just by touching them. Our leftovers are soooooo good! Since the crockpot was so crowded I don’t think it cooked enough in the first 6 hours. How big is your crock pot Tieghan?
Hey Amy, sorry you had some trouble with this recipe. I have a large 8 quart crockpot, so I don’t have any trouble fitting this recipe inside. I will say that short ribs can really vary greatly and some just require a longer cooking time. Sounds like yours just needed some extra time.
Again, so sorry you had trouble, but very happy the leftovers turned our delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Wow! This is dish was incredibly flavorful and satisfying. I love pasta and was excited to try something new – this one’s a keeper!
Thank you so much Peggy! xTieghan
I will have to say that I kind of set myself up for disappointment on this one. I looked at all the gorgeous photos of the pasta with the red sauce and in my mind I’m feeling Italian! The taste of this ragu is definitely not Italian, and I cannot say that I have tasted this flavour exactly before. It was just fine, but not what I was hoping for. My fault for making assumptions based on the pictures. I chose to make this recipe to use up some short ribs that I had in the freezer, so I was successful on that account. Short ribs are definitely fatty, so that is also something to consider when making this recipe.
Hi Lorrie! I am sorry this was not what you were hoping for! I have linked some more Italian recipes below, incase you would like to try those! xTieghan
https://dev.halfbakedharvest.com/one-pot-spicy-pesto-cheese-baked-rigatoni/
https://dev.halfbakedharvest.com/montanara-pizza-classic-fried-italian-pizza/
https://dev.halfbakedharvest.com/slow-cooker-vodka-bolognese-pasta/
https://dev.halfbakedharvest.com/easiest-tomato-basil-penne-with-spicy-italian-chickpeas/
Hi! Can I make this in a Dutch oven?
Thanks! Looks delish!
Hi there! Yes of course. That will work wonderful! Directions for cooking in a Dutch oven are listed just below the slow cooker directions. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This was delicious, and the house smelled heavenly. Love that it makes a good amount, dinner ready for another day as well! I completely forgot to buy burrata, so will make sure I do for the next serving. As always, thanks for a great recipe.
Thank you Kathy!! I am so glad you enjoyed this recipe! xTieghan
What kind of cheese do you recommend substituting if you can’t find burrata? I know it’s close to mozzarella, but Mozz doesn’t seem like it would go well because it’s not soft and spreadable. Maybe ricotta?
Hey Lisa! Yes, I would use a bit of ricotta and just spread the ricotta on the bottom of your plate/bowl, then add the pasta. That will delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I just discovered your website and am rapidly printing recipes!! I have a very large piece of leftover prime rib with ribs intact. Do you think this would be a good substitute for the rib meat? Thanks! I can’t wait to make this.
Hi Carrie,
Sure that would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I accidentally left my slow cooker on high and it’s been a little over 4 hours. Hopefully this won’t be overcooked. I’ll keep it on warm til dinner. Also, I didn’t see when to add the cooked bacon back in so I did before covering the cooker.
Hi Rachel! Please let me know how this turned out for you! xTieghan
Just made this and it was very delicious just had a lot of liquid. Not sure if this is how it was supposed to be. Either way the favor was amazing!
Thank you so much Marielle! xTieghan
So this was delicious and there was enough leftover that I froze and ended up making it into lasagna which was even better. I added pancetta to the Ragu, then layered noodles with the sauce, shredded mozzarella, ricotta/pesto mix, and Parmesan. Only 2 layers of noodles, then cheese and sautéed mushrooms on top. The sauce made it superb with the shredded steak- delicious!
Thank you so much Kelly!! I am really glad this turned out well for you! xTieghan
Can you use boneless short ribs? if so, how much for this recipe?
thanks!
Hey Susan,
Yes boneless short ribs will work! I would use 3-4 pounds. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Is it possible to cook the pasta in the slow cooker with everything else? How much additional water should I add?
Hi Leah,
I would recommend cooking the pasta separately according to package directions. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Could I use pork spare ribs instead of bacon?
Hey Savannah,
Sure that would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hey Tieghan, this looks so yummy! Question for you – my husband doesn’t eat beef, do you think I could make this recipe and substitute pork tenderloin? Or do you have any other suggestion? Thank you so much!
Made this as Sunday dinner this week and plan to eat the leftovers tonight! Super easy dish that really tastes like you spent hours on it! I “lost” my burrata after purchasing it and ended up using only some extra parm on top and it was still super delicious, but can’t wait to do it again with the burrata! A wonderful meal as the fall/winter season rolls in here in CT- made my whole house smell amazing!
I am so happy this recipe turned out so well for you, Katie! Thank you so much for trying it!! xTieghan
Loved this recipe! Anything in a slow cooker with mirepoix is certain to be a success. I bought all the ingredients before realizing my crockpot could only hold half this size, so I’ll just be making the other half today. Found it a little watery, but going to adjust and add less wine and tomato juice from the can!
Amazing! Thank you for trying this one, Kristen! xTieghan
For the time and effort involved, there are many better short rib ragu recipes that are less time consuming and produce a deeper, more flavorful sauce. I did brown the short ribs, use high quality ingredients, etc., follow instructions but this sauce lacks flavor and needs a fair amount of extra heat. It’s also a fairly thin sauce—I puréed part with immersion blender to thicken some. Will it make again.
Hi Stephanie! I am sorry this recipe did not turn out well for you. Is there anything I can help with? Otherwise, I hope you enjoy some other recipes on my site! xTieghan
Sounds amazing! If I only want to make half this recipe (4 servings instead of 8) should I adjust the cook time at all? Thanks!
Hey Maria,
I would keep the cook time the same. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi, I see this serves 8, but I was wondering how much that gives each person… 1 C per serving? More? So looking forward to trying this!! looks delicious
Hey Brenda,
Not sure of the exact measurement but the recipe will give 8 large bowls of pasta. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Thank you SO MUCH for bringing this into my life!!! This has become a recipe we look forward to making multiple times in the fall/winter. I have shared with friends and it’s been a hit!
Wow yes! I am so happy you have been loving this Kayla! xTieghan
This looks amazing. After reading the comments I noticed you said to use 1 cup of beef broth but the recipe indicates 1/2 cup. Can you clarify for me. Thanks!
Hey Sylvia,
If you want to skip the red wine, use 1 cup of broth, if you are using the red wine, use 1/2 cup of broth. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi there,
Looking to make this tomorrow, but my oven is broken. If I’m looking to make this stove-top in my Le Cruset, Does the bacon need to be cooked in the oven? Or can the entire recipe be done on the stove top?
Thanks!
Olivia
Hey Olivia,
I would recommend using the slow cooker or instant pot versions. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I don’t think it’s worth the effort. I usually love all the HBH recipes but not this one.
Hi Jill! I am really sorry to hear that. Is there anything I can help with? xTieghan
An absurd amount of liquid. I cooked this exactly to the recipe and it was so watery it wasn’t even good. Cut the liquid in half.
Hi Sarah1 I am really sorry about that! I hope this recipe turns out better for you the next time with less liquid! xTieghan
This is another winner of a dinner. I was worried that the wine wouldn’t cook off because I could smell the “raw” scent longer than I expected but I was wrong, it was just perfect! This served 4 of us a VERY hearty meal and I froze the same amount for another time.
This meal with, some Italian Peasant Bread and a glass of wine …. perfect pairings.
Thank you
Thank you Darcy! I am really glad this recipe turned out so well for you! xTieghan
I’ve made a couple of your recipes now and am very impressed. This was outstanding. I did it in the crockpot and followed the recipe exactly. I had 14 for dinner at there was plenty!
Thank you so much Nicki! I am really glad this recipe turned out so well for you! xTieghan
This was delicious, especially the day after. I used the Instant Pot and found that I needed to cook at high pressure for closer to an hour to get the ribs fork tender. I also cooked down the sauce considerably as I found it a bit watery to begin with. After those adjustments it was fantastic! Could easily have been cut in half – made as is I have enough for at least 8-10 servings (even after cooking it down further). Will definitely make again
I am really glad this recipe turned out well for you, Meridith! Thank you so much! xTieghan
Loved the recipe, but had a little trouble with the consistency. My sauce was very liquidy and not as rich as I expected. Any advice?
Hey Eliza,
Sos sorry you had issues with the sauce. Was there anything you adjusted in the recipe? This would help me to better answer your question. Please let me know how I can help! xTieghan
Hello! I’m hoping to make this for Christmas dinner, but my Instacart shopper got boneless short ribs because they are all out of the other. Is it possible to make this with boneless short ribs? Would the timing need to be shorter?
Hey there,
Boneless short ribs will work just fine, you can follow the recipe as is. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Both this and the red wine braised short rib pasta look great, but very similar? What is the main difference? Can’t decide which one to make for Christmas Eve. Thanks!
Hey Molly,
While they are a little similar, they have significantly different flavors, the red wine braised short rib pasta have all spice as the main seasoning. I hope this helps! Happy Holidays! xTieghan
The best meal I’ve made all year! Will likely be a new Christmas Day tradition- it was SO easy and awesome to make mid day and walk away! I did the stove top version and halfed it since it was only two of us this year. No issues with there being too much sauce but it did take about 4 hours in oven for my ribs to be fall apart. Used Pappardelle from Whole Foods and it was the perfect combination. Added freshly basil and the burrata and seriously it’s impressive and SO darn good! Thank you!!
Hey Kendra,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
Have been cooking this in the slow cooker for 7 hours on low already and the meat is still not even close to shredding. Maybe I’ll try this is the oven next time instead.
Hey Hilary,
So sorry you are having issues with the recipe. What kind of meat did you use? Was there anything you adjusted in the recipe? Please let me know how I can help! Happy Holidays! xTieghan
Incredible! We made this for my dad’s birthday dinner and everyone raved about it!
Hey Kelly,
I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan
This is a family favorite…the flavor is unbelievable! Once again, your recipe does not fail to delight!
Hey Jennifer,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan
This recipe is absolutely amazing! I halved the recipe since it’s just two of us and needed to cook for 65 min total in the instant pot.
Hey Jessica,
I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) xTieghan
Not going to make this one again. For all the $$ and work, I was hoping it would be better. I had all of the problems mentioned in the comments: it was almost overflowing from my slow cooker, and even after 7 hours, half of the beef was still tough and it was extremely watery and greasy. I also tasted a distinct sour note, so ended up putting in a tbsp of sugar. My husband liked it, but I definitely wouldn’t buy $25 of meat to make this again.
Hey Rebecca,
So sorry you did not enjoy the recipe, let me know if I can help in anyway! xTieghan
I love this recipe. I’ve made it many times and always gets rave reviews. Sometimes I adapt it… for a cheaper option, using chuck roast instead of short ribs works really well. Don’t skip the Parmesan rind! It adds so much flavor.
Hey Sheena,
Thanks so much for making the recipe, I am so glad it was enjoyed! Thanks! xTieghan
I just taste tested when I took the ribs out to shred them and it’s really acidic. Any tips?
Hey Ellen,
So sorry about this! Was there anything you adjusted in the recipe? Let me know how I can help! xTieghan
Hi there! This looks so, so good, and I’m excited to try! I noticed that this recipe doesn’t have the serving size adjuster…if I just need 4 servings, I’m assuming I can just halve ingredient amounts, right? Would there be any differences in cook time/technical steps? Thanks!
Hey Julianna,
I would just cut the recipe in half but still follow all of the cooking instructions as is. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi, does this freeze well?
Hey Ashley,
I would freeze the sauce without the noodles. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Absolutely friggin’delicious! I halved the recipe and used metric measures being from the UK, also got the meat from the butcher’s as you just won’t find the correct kind in the supermarket! Made my own parpadelle to make it extra special! Just had the leftovers for lunch and even better! Thank you for the recipe!
Hey Abitha,
Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan
Delicious!! If you use an instant pot, it takes 90 minutes. (I put it back in for more time since it was hard to cut and not shredding at all.) It was very tender and delicious after 90 minutes in the instant pot! Incredible flavor! Yum!
Hey Vicki,
So so glad this recipe was enjoyed, thanks a bunch for giving it a try! Happy Sunday:) xTieghan
We’ve made this several times and it always amazes us how rich and complex the flavors are with a few simple ingredients. But that’s HBH’s superpower. Tonight we had pulled it from the freezer and it’s still as good as the first night we made it so it gets 100 stars from all fronts. Make. This. Dish.
Hey Keir,
Fantastic!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Happy Friday:) xTieghan