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–+ servings

Easy Slow Cooker Beef Short Rib Ragu

5 from 1 vote
This hearty, slow-cooked short rib ragu is fall-apart tender, packed with veggies, and perfect for baby + toddler-friendly family dinners. Serve over spaghetti squash for a cozy, nutrient-packed meal!
Servings 8 servings
Calories 488 kcal
Course Main Course
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
slow cooker beef short rib ragu
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Equipment

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.
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Nutrition

Serving: 1servingCalories: 488kcalCarbohydrates: 26gProtein: 34gFat: 29gSodium: 200mgPotassium: 880mgFiber: 3.5gSugar: 8gVitamin C: 14mgCalcium: 67mgIron: 3.3mg

Notes

Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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