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Slow Cooker Beef Short Rib Ragu Recipe Easy Cozy Dinner Over Creamy Polenta

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A cozy and easy slow cooker beef short rib ragu served over creamy polenta, perfect for warm, comforting dinners with minimal hands-on time.

Ingredients

Scale
  • 3 pounds bone-in beef short ribs
  • Salt and pepper to season
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 28 oz (800 g) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup (240 ml) dry red wine
  • 1 cup (240 ml) beef broth, preferably low sodium
  • 1 sprig fresh rosemary or 1 teaspoon dried
  • 3 sprigs fresh thyme or 1 teaspoon dried
  • 1 large bay leaf
  • Pinch of crushed red pepper flakes (optional)
  • 1 cup (170 g) coarse ground yellow cornmeal (polenta)
  • 3 tablespoons unsalted cold butter
  • ½ cup (50 g) freshly grated Parmesan cheese
  • 1 cup (240 ml) milk or cream (whole milk or half-and-half preferred)

Instructions

  1. Pat the beef short ribs dry and season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat and brown the ribs on all sides for 3-4 minutes per side until deep golden. Transfer to slow cooker.
  3. In the same skillet, sauté onion, carrots, and celery over medium heat for 5-7 minutes until softened but not browned.
  4. Add minced garlic and cook for 30 seconds until fragrant.
  5. Deglaze the skillet with red wine, scraping up browned bits, and simmer for 2-3 minutes to reduce slightly.
  6. Stir in crushed tomatoes and tomato paste, mixing well.
  7. Pour the vegetable and tomato mixture over the short ribs in the slow cooker.
  8. Add beef broth, rosemary, thyme, bay leaf, and crushed red pepper flakes if using.
  9. Cover and cook on low for 8-9 hours or on high for 4-5 hours until meat is fork-tender.
  10. If sauce is too thin near the end, remove lid and cook on high for 30 minutes to thicken.
  11. About 30 minutes before ragu is done, bring water and milk or cream to a boil in a saucepan.
  12. Gradually whisk in polenta, reduce heat to low, and simmer, stirring frequently, for 25-30 minutes until thick and creamy.
  13. Stir cold butter and Parmesan cheese into polenta; season with salt and pepper to taste and keep warm.
  14. Remove short ribs from slow cooker, shred meat with forks, discard bones and excess fat.
  15. Return shredded beef to sauce and stir well.
  16. Serve ragu over creamy polenta, garnished with fresh herbs or extra Parmesan if desired.

Notes

Brown the short ribs well to develop rich flavor. Stir polenta frequently to avoid lumps. If ragu is too acidic, add a pinch of sugar near the end. Polenta can be made dairy-free by substituting almond milk and omitting butter and Parmesan or using dairy-free alternatives. Slow cooker lid should not be lifted during cooking to maintain temperature.

Nutrition

Keywords: slow cooker, beef short ribs, ragu, creamy polenta, cozy dinner, easy recipe, comfort food, Italian herbs

Find it online: https://chrisfeasts.com/slow-cooker-beef-short-rib-ragu-recipe-easy-cozy-dinner-over-creamy-polenta/