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5
from 1 vote
Slow Cooker Beef Ragu Recipe
Slow-cooked boneless beef ribs are added to the crockpot with wine, vegetables, and herbs to create a flavorful beef ragu sauce recipe.
Prep Time
10
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
10
minutes
mins
Course:
Dinner, Main Course, Main Dish
Cuisine:
Italian
Diet:
Low Calorie
Servings:
10
servings
Equipment
crockpot
measuring cups
measuring spoons
Ingredients
1.5
pounds
boneless beef ribs
1
teaspoon
kosher salt
1
teaspoon
ground black pepper
1
tablespoon
avocado oil
3
whole
carrots
peeled and chopped
1/2
large
onion
chopped
4
cloves
garlic
minced
1/2
cup
red wine
28
ounces
crushed tomatoes
2
tablespoons
tomato paste
2
tablespoons
balsamic vinegar
1
tablespoon
sugar
1
tablespoon
dried oregano
1
tablespoon
dried basil
1
teaspoon
fennel seeds
1
teaspoon
marjoram
Instructions
Season the boneless ribs with salt and pepper on all sides.
Heat a skillet over medium heat and sear the ribs on all sides. You don't want to cook them through, just a quick sear on each side.
Remove the ribs from the pan and add the carrots, onion, and garlic. Saute briefly just until they begin to soften.
Add the wine to the vegetable mixture and de-glaze the pan. Cook until the wine has reduced by half.
Add the mixture to your crockpot along with the remaining ingredients. Mix to combine.
Add the beef ribs to the crockpot and bury them in the sauce.
Set the crockpot to LOW and cook for 4-6 hours.
Shred the beef into the sauce and mix to combine.
Serve over your favorite pasta, polenta, or spaghetti squash! We like ours topped with fresh basil and parmesan.
Notes
You don't have to sear the ribs first, but it really does add a lot of flavors. You will notice a difference.
Nutrition
Serving:
0.5
cup
|
Calories:
235
kcal
|
Carbohydrates:
12
g
|
Protein:
13
g
|
Fat:
15
g
|
Saturated Fat:
0
g
|
Polyunsaturated Fat:
1
g
|
Trans Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
128
mg
|
Fiber:
1
g
|
Sugar:
8
g