Description
Slow Cooker Short Rib Ragù is a rich, comforting dish featuring tender boneless short ribs braised to perfection with cherry tomatoes, red wine, cocoa powder, and Parmesan rind. The optional grated dark chocolate adds depth and warmth, perfect for special occasions or cozy dinners.
Ingredients
2 tablespoons olive oil
2 1/2 pounds boneless short ribs, cut into 3-inch pieces
3 teaspoons kosher salt, divided
1 red onion, diced 1/3 inch
1 carrot, peeled and diced 1/3 inch
3 garlic cloves, peeled and smashed
1 tablespoon tomato paste
1 tablespoon unsweetened cocoa powder
1/2 cup dry red wine
2 14-ounce cans cherry tomatoes, crushed by hand
1 2-inch piece parmesan rind
2 ounces 80% or higher dark chocolate (optional)
Pasta for serving, such as Ziti Rigati
Instructions
1. Heat a large skillet over medium-high heat and add olive oil.
2. Season short ribs with 2 teaspoons salt and sear in batches until golden brown.
3. Transfer seared ribs to a slow cooker.
4. Add onion, carrot, garlic to skillet; season with remaining salt and cook 3 minutes.
5. Stir in tomato paste and cocoa powder; cook 1 minute.
6. Deglaze skillet with red wine and scrape browned bits; add to slow cooker with tomatoes and parmesan rind.
7. Cook on HIGH 4 hours or LOW 6 hours; skim excess oil during cooking.
8. Shred meat with forks and stir to coat in sauce.
9. Serve over pasta or polenta; top with grated dark chocolate if desired.
Notes
Searing enhances flavor but can be skipped.
Dark chocolate adds subtle richness and depth.
This ragù freezes well up to 3 months.
Serve with Parmesan cheese or fresh herbs.
Ideal for special occasions like Valentine’s Day or dinner parties.
- Prep Time: 15 minutes
- Cook Time: 6 hours (LOW) or 4 hours (HIGH)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 6 g
- Sodium: 460 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 49 g
- Cholesterol: 140 mg