Recipes Ingredients Meat & Poultry Beef Recipes Slow-Cooker Short Rib Ragu 3.5 (627) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 21, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 6 hrs 30 mins Servings: 6 This Slow-Cooker Short Rib Ragu sauce cooks itself while you're away, and gives you more than one option for an easy dinner. Try serving this satisfying ragu over toasted bread, pasta, or Polenta with Corn and Thyme. Ingredients 2 teaspoons vegetable oil 3 pounds boneless short ribs, cut into 3-inch pieces Coarse salt and ground pepper 1 medium yellow onion, diced small 1 large carrot, diced small 1 can (28 ounces) whole peeled tomatoes 2 sprigs oregano or rosemary Directions In a large skillet, heat oil over medium-high. Season short ribs with salt and pepper. In batches, cook until browned on all sides, about 10 minutes total. Transfer ribs to a 5- to 6-quart slow cooker. Pour off all but 1 teaspoon fat from skillet, and add onion and carrot. Season with salt and pepper and cook, stirring, until vegetables are soft, 3 minutes. Add 1/2 cup juice from tomatoes, stirring and scraping up any browned bits from skillet with a wooden spoon. Transfer vegetables and liquid to slow cooker and add tomatoes, breaking them up as you go. Add herb sprigs; season to taste with salt and pepper. Cover and cook on high until meat is fork-tender, 6 hours. With a slotted spoon, remove herb sprigs and transfer meat to a cutting board. With a ladle or large spoon, skim fat from cooking liquid (you'll remove about 1 1/4 cups). With two forks, shred meat and return to cooking liquid. Serve immediately, or let cool in liquid and reheat over medium before serving. Cook's Notes The ragu will keep, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 1 month. Rate it Print