Slow Cooker Short Rib Ragù

Slow Cooker Short Rib Ragù is a rich and comforting Italian-inspired dish perfect for special occasions or cozy family dinners. Using boneless short ribs, this recipe creates a deeply flavorful ragù that braises to tender perfection in the slow cooker, allowing you to enjoy a hands-off cooking experience. The addition of Corbara Pomodorini tomatoes, unsweetened cocoa powder, and grated dark chocolate adds complexity, warmth, and a subtle depth to the sauce, elevating it to a gourmet-level meal. This recipe can be served over pasta, polenta, or creamy risotto, making it versatile and crowd-pleasing. Leftover sauce freezes beautifully, making it a convenient option for meal prep or future 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. Add the olive oil and heat for 1 minute.
2. Season the short ribs evenly with 2 teaspoons of salt. Add them to the skillet in a single layer, working in batches if necessary to avoid overcrowding. Sear until deep golden brown on all sides, approximately 12 minutes. Transfer the seared short ribs to a 4-quart slow cooker.
3. In the same skillet, add the red onion, carrot, and garlic. Season with the remaining 1 teaspoon of salt. Scrape the brown bits from the bottom of the pan using a wooden spoon. Cook for about 3 minutes until fragrant and slightly softened.
4. Stir in the tomato paste and unsweetened cocoa powder. Cook, stirring constantly, for 1 minute to combine flavors.
5. Deglaze the skillet with red wine, scraping up any browned bits. Pour this mixture into the slow cooker along with the crushed tomatoes and parmesan rind.
6. Set the slow cooker on high for 4 hours or low for 6 hours. During cooking, skim any excess oil that rises to the surface and discard.
7. When cooking is complete, use two forks or tongs to shred the meat. Stir to coat the meat evenly in the sauce.
8. Serve the ragù over your choice of pasta or creamy polenta. Grate dark chocolate over the top if desired for an added layer of warmth and richness.

Notes

• Searing the short ribs is essential for deep flavor but can be skipped if in a hurry.
• Unsweetened cocoa powder and dark chocolate add subtle complexity and richness to the sauce.
• This ragù freezes well; portion into containers for up to 3 months.
• Serve with freshly grated Parmesan cheese or fresh herbs for an elegant presentation.
• Ideal for Valentine’s Day, dinner parties, or any special occasion where a luxurious, comforting dish is desired.

Nutrition (Per Serving)

• Calories: 580
• Sugar: 6 g
• Sodium: 460 mg
• Fat: 36 g
• Saturated Fat: 15 g
• Carbohydrates: 14 g
• Fiber: 4 g

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