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This Beef Short Rib Ragu & Creamy Pasta is so flavorful- the short ribs are seared & cooked in the slow cooker, then topped over creamy pasta.

Short rib ragu is a classic Italian pasta sauce that has become a popular dish. This sauce is made with tender and juicy short ribs that are first pan-seared and then slowly cooked until they fall off the bone, mixed with tomato sauce, this Beef Short Rib Ragu is one of the most flavorful pasta sauces you’ll ever try.

I used a package of 5 beef short ribs for our family of 6, but you can alter the amount based on how many people you’re feeding. I love using a wide-cut pasta to pair with this sauce, but you can use any kind you’d like!

Plan to prep the short ribs in the morning, the day you’ll be eating this for dinner. You’ll need about 20 minutes to prep it. You’ll get the short ribs seared until they’re golden brown, then place them in the slow cooker with spices, herbs, and tomato sauce. Then just before dinner time, you’ll just need to cook up the pasta and this dinner is ready.

We love to serve this Beef Short Rib Ragu & Creamy Pasta with this easy peasant bread or these Lion House rolls. And click here to see my other Pasta recipes.

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Beef Short Rib Ragu & Creamy Pasta

This Beef Short Rib Ragu & Creamy Pasta is so flavorful- the short ribs are seared & cooked in the slow cooker, then topped over creamy pasta.

Servings 6

Equipment

slow cooker

Ingredients

Short Rib Ragu

6-8 beef short ribs
olive oil (for searing)
salt
pepper
2 onions (white or yellow), diced
3 cloves garlic, minced
1 jar red marinara sauce (approx 24 oz.)
1 bunch fresh italian herbs (parsley, sage, rosemary, thyme)

Creamy Pasta

1 pound wide cut pasta
1/2 cup heavy cream
1/4 cup unsalted butter
1/2 teaspoon garlic salt
1/2 cup fresh grated parmesan cheese (plus more for topping)
fresh basil for serving (optional)
additional fresh parmesan for serving (optional)

Instructions

Short Rib Ragu

Place slow cooker on counter, set to low heat.
Heat a large skillet to medium-high heat.
Using a paper towel, pat dry the short ribs. Season both sides liberally with salt and pepper.
Add 1-2 tablespoons of olive oil to the bottom of the heated skillet.
Using tongs, carefully place each short rib into the heated oil.
Sear the short ribs on all sides, until browned. Once browned, remove each short rib from the pan and transfer to the slow cooker.
Once all the short ribs are seared and in the slow cooker, add another 2 tablespoons of olive oil to the hot skillet, then add diced onions and garlic. Stir and cook until onions are translucent. Then transfer onion mixture to slow cooker on top of short ribs.
Pour jar of marinara sauce on top of short ribs and onions, then add in bunch of italian herbs.
Cover slow cooker and cook on low for 7-8 hours.
When ready to serve, remove short ribs from slow cooker and shred with fork, removing and discarding bones.
Remove herbs from slow cooker, then transfer shredded meat back to slow cooker and mix well to combine.
Keep slow cooker on warm until ready to serve ragu.

Creamy Pasta

Cook pasta according to instructions on package. Once cooked, strain and bring back to pot with butter, cream, and garlic salt. Mix well to combine, then add parmesan cheese, and combine.
To serve, spoon pasta onto plate, then add a spoonful of ragu on top. Add fresh basil and/or more shredded parmesan, if desired.
We love to serve this ragu with this easy peasant bread or these Lion House Rolls.
Enjoy!