Slow-Cooker Beef Short Rib Ragù with Rigatoni and Ricotta

Steps

1. Step 1

   Season the short ribs generously all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Sear the ribs in batches, about 3 minutes per side, until deeply browned. Transfer them to the slow cooker.

   12 min

   • 3 1/2 lb bone-in beef short ribs
   • kosher salt
   • black pepper
   • 2 tbsp olive oil
2. Step 2

   Pour off all but about 2 tablespoons of fat from the skillet. Add the onion, carrots and celery with a pinch of salt and cook over medium heat, stirring, until softened and lightly golden, 7 to 8 minutes. Stir in the garlic and tomato paste and cook 1 minute more, until the paste darkens.

   9 min

   • 1 large yellow onion
   • 2 medium carrots
   • 2 celery stalks
   • 4 cloves garlic
   • 3 tbsp tomato paste
3. Step 3

   Pour in the red wine and scrape the bottom of the pan clean. Let it bubble until reduced by about half, 4 to 5 minutes, then scrape everything into the slow cooker.

   5 min

   • 1 1/2 cups dry red wine
4. Step 4

   Add the crushed tomatoes with their juices, the beef broth, rosemary sprigs and bay leaf to the slow cooker. Stir gently so the ribs are mostly submerged. Cover and cook on low for 8 hours, until the meat pulls apart easily with a fork.

   8 hr, hands-off

   • 1 can whole peeled tomatoes (28 oz)
   • 1 cup beef broth
   • 2 sprigs fresh rosemary
   • 1 bay leaf
5. Step 5

   Lift out the ribs and discard the bones, rosemary stems and bay leaf. Skim the fat from the surface of the sauce with a large spoon. Shred the meat with two forks, discarding any large pieces of fat, and stir it back into the sauce. Taste and add salt and pepper.

   10 min

   • kosher salt
   • black pepper
6. Step 6

   Bring a large pot of well-salted water to a boil and cook the rigatoni until just al dente, about 1 minute less than the package says. Scoop out 1 cup of the pasta water, then drain.

   12 min

   • 1 lb rigatoni
7. Step 7

   Return the drained pasta to the pot, add about 4 cups of the ragù and the Parmesan, and toss over low heat for 1 to 2 minutes, splashing in pasta water as needed until the sauce coats every piece. Serve in bowls with dollops of ricotta, the torn herbs and more Parmesan.

   3 min

   • 1 cup whole-milk ricotta
   • 1/2 cup Parmesan
   • 1/4 cup fresh basil or parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026