If you're craving cozy comfort food that still works for your little ones, this easy slow cooker short rib beef ragu is about to be your family's new favorite! The slow-cooked short ribs get fall-apart tender and create the most flavorful sauce (honestly feels so fancy, but it's so easy). I love serving ours over spaghetti squash + chickpea noodles because they're naturally veggie-packed, but this ragu also pairs perfectly with any of your toddler’s favorite pasta shapes. Or have them dip their noodles into the sauce for those who aren't sauce lovers (yet)!
Why You’ll Love This Slow Cooker Beef Short Rib Ragu
- easy slow cooker, oven, or Instant Pot options
- toddler, baby, and parent approved (soft, shredded beef perf for the littlest eaters!)
- makes leftovers that are freezer-friendly for busy weeknights
- naturally packed with veggies and iron
- comfort food that feels gourmet but is totally busy mom-doable
This would be so good with my cornbread chickpea muffins or sweet potato cornbread muffins!
Jump to:
- Why You’ll Love This Slow Cooker Beef Short Rib Ragu
- Ingredients You'll Need
- How To Make Your Beef Short Rib Ragu
- Hint For The Best Slow Cooker Ragu
- Want To Pair With Spaghetti Squash?
- Substitutions
- Variations
- How To Serve This Beef Short Rib Ragu To Toddlers
- Equipment
- Storing Your Slow Cooker Ragu
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Easy Slow Cooker Beef Short Rib Ragu
Ingredients You'll Need
Here's what you'll need to make your slow cooker beef short rib ragu:
- beef short ribs – rich flavor, tender when slow cooked, full of iron
- yellow onion + garlic + carrots + celery – classic base that builds depth of flavor while adding extra veggies
- crushed tomatoes + tomato paste – heart of the sauce, vitamin C to help absorb iron
- beef bone broth – adds depth, collagen, and protein
- Italian herbs – flavor without added salt
- spaghetti squash or pasta noodles of choice – mild, veggie-based “noodles” toddlers can scoop easily
- olive oil, salt, pepper – to season and roast
See recipe card for quantities.
How To Make Your Beef Short Rib Ragu
- Step 1: Season & brown the short ribs - Heat a drizzle of olive oil in a large skillet or Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then sear on all sides until nicely browned, about 2–3 minutes per side.
- Step 2: Add the diced onion, carrots, celery, and garlic to the same pan. Cook for 4–5 minutes, until softened and fragrant. Or just cut up and add into the slow cooker to skip this step!
- Step 3: Transfer the veggies to the slow cooker. Add the crushed tomatoes, bone broth, and Italian herbs. Stir well, then nestle the browned short ribs into the sauce.
- Step 4: Cover and cook on LOW for 7–8 hours, until the beef is fall-apart tender. Remove the short ribs, discard bones, shred the meat with two forks, and stir the shredded beef back into the sauce before serving.
Hint For The Best Slow Cooker Ragu
For the most tender, fall-apart short ribs, cook the ragu low and slow. If using the slow cooker, keep it on LOW for 7–8 hours instead of rushing on HIGH. The extra time makes all the difference in breaking down the meat fibers so it shreds effortlessly for little ones.
Want To Pair With Spaghetti Squash?
Air Fryer - Slice the squash in half lengthwise and scoop out the seeds. Brush the cut sides lightly with olive oil and sprinkle with pinch of salt and pepper. Place the halves cut-side down in the air fryer basket (you may need to cook one half at a time depending on the size). Air fry at 375°F for 20–25 minutes, until the flesh is tender when pierced with a fork. Let cool slightly, then scrape into strands with a fork.
Oven only? Preheat the oven to 400°F and line a baking sheet with parchment for easy cleanup. Slice the squash in half lengthwise, scoop out the seeds, and drizzle the cut sides with olive oil and a sprinkle of salt. Place the squash cut-side down on the baking sheet and roast at 400°F for 30–40 minutes, until the flesh is fork-tender. Let it cool slightly, then use a fork to scrape the flesh into spaghetti-like strands.
Substitutions
This beef short rib ragu is already dairy-free, gluten-free (if using spaghetti squash or chickpea noodles), egg-free, and nut-free!
- beef short ribs - swap with chuck roast or stew meat for a similar result
Variations
This beef short rib ragu is pretty standard, but you can totally add a little fluff to it!
- extra veggie ragu: blend in carrots, zucchini, or mushrooms with the tomato sauce before cooking for extra nutrients without changing the taste
- creamy tomato ragu: stir in ½ cup heavy cream or coconut milk at the end for a silky, lighter-colored sauce
- spicy ragu: add a pinch of red pepper flakes or diced chili for parents who like a little heat
- herb-forward ragu: stir in fresh basil, rosemary, or thyme just before serving for an herby finish
- cheesy ragu bake: layer the ragu with cooked pasta and mozzarella in a baking dish, then bake until bubbly for a kid-friendly pasta bake
How To Serve This Beef Short Rib Ragu To Toddlers
- shred beef finely and mix with smaller pasta shapes (shells, elbows) for easier scooping
- mix ragu with rice or mashed sweet potato
- have them dip noodles into the sauce
- pair with cornbread muffins or toast
Equipment
All you really need for this recipe is your slow cooker (crock pot) to let the short ribs cook low and slow until they’re fall-apart tender. A large skillet or Dutch oven is helpful for browning the meat and sautéing the onions and garlic before transferring everything into the crock pot, but you can skip that step if you’re short on time. You’ll also want a sharp knife and cutting board for prepping veggies, a baking sheet for roasting the spaghetti squash, and a couple of forks for shredding the beef once it’s cooked.
Storing Your Slow Cooker Ragu
This short rib ragu is honestly better the next day after the flavors have melded together! Keep leftovers in an airtight container in the fridge for up to 4 days. For longer storage, let the sauce cool completely, portion into freezer-safe containers (I like freezing in toddler-sized servings), and freeze for up to 3 months. When ready to use, thaw overnight in the fridge and reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen the sauce.
Tiff's Dietitian Tip
Beef short ribs are naturally rich in iron, which is one of the most important nutrients for toddlers and babies. Pairing the ragu with spaghetti squash (or tomatoes in the sauce) adds vitamin C, which helps boost iron absorption! This simple combo makes the meal not only cozy and delicious, but also nutrient-packed for growing little ones.
FAQ
Yes, cook on HIGH pressure for 45–50 minutes, then natural release.
Typically wide noodles like pappardelle are classic, but toddler-friendly shapes (rotini, shells, elbows, spaghetti) are easiest for little hands to grab.
Use low-sodium broth, go light on salt when prepping to sear, and season adult portions at the table.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with slow cooker beef short rib ragu:
Easy Slow Cooker Beef Short Rib Ragu
Equipment
- slow cooker
- skillet or cast iron to sear the meat
Ingredients
For the Ragu:
- 2-3 lbs bone-in beef short ribs or boneless, trimmed
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 2-3 teaspoon minced garlic
- 1 28-oz can crushed tomatoes ideally no salt added
- 2 tablespoon tomato paste
- 1 cup beef bone broth or regular beef broth, ideally low sodium
- 1 teaspoon dried Italian herbs or ½ teaspoon oregano + ½ teaspoon basil
- ¼ teaspoon salt + pepper to taste, keep minimal for littles <12 months
- olive oil for cooking
For the Spaghetti Squash:
- 1 medium spaghetti squash depending on size and servings
- olive oil for drizzling
- salt to taste
Instructions
For the Ragu
- Heat a drizzle of olive oil in a skillet or Dutch oven over medium-high heat. Season ribs with salt and pepper, then sear on all sides until browned (about 2–3 minutes per side).
- Add onion, carrots, celery, and garlic to the same pan. Cook for 4–5 minutes until softened. OR just add the veggies straight to the crockpot and skip this step if you want!
- Transfer all the veggies to the slow cooker. Add crushed tomatoes, broth, and herbs. Stir, then nestle short ribs into the sauce.
- Cover and cook on LOW for 7–8 hours, until beef is fall-apart tender. Remove short ribs, discard bones, shred meat, and stir it back into the sauce.
For the Spaghetti Squash:
- Preheat oven to 400°F. Slice squash in half lengthwise, scoop out seeds, drizzle with olive oil, and sprinkle with salt.
- Place cut-side down on a baking sheet. Roast 30–40 minutes until fork-tender.
- Let cool slightly, then use a fork to shred into strands.
- Air Fryer Option: Cook squash halves at 375°F for 20–25 minutes until tender.
Lacy says
I was skeptical at first. But after making this It has now become one of our families weekly recipes! So good!!😊
toddlerdietitiantiff says
Yayyy! I was the same way, but it's so good!