Red Wine Slow Cooker Short Rib Ragu (Day One of the 12 Days of Jolly Giveaways!)

Red Wine Slow Cooker Short Rib Ragu is a bowl of comforting, warm and hearty pasta that sets just the right tone for the holiday season. With the weather getting chilly outside, there’s nothing like a rich and meaty meal to bring everyone around the dinner table. Plus it’s oh-so easy to make with your handy dandy slow cooker or electric pressure cooker!

Red Wine Slow Cooker Short Rib Ragu with Fettuccine | #sponsored #holidaymeal #dinner #pasta #beef

Disclosure: This post is sponsored by Dreamfarm! As always, all opinions and recipe are my own. Thanks for supporting the brands that support Cake ‘n Knife!

This time of year, I just want to eat all of the beef and carb things.

Red Wine Slow Cooker Short Rib Ragu with Fettuccine | #sponsored #holidaymeal #dinner #pasta #beef

Curling up with a big ol’ bowl of something warm and comforting is basically my life, as I snuggle up on the couch watching the Christmas tree sparkle and the dogs fight over their toys.

With a little Christmas music in the background, it’s impossible to resist this little scene of festive joy! 

Red Wine Slow Cooker Short Rib Ragu with Fettuccine | #sponsored #holidaymeal #dinner #pasta #beef

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Of course, this is also the ideal meal to be serving up for your holiday dinner parties! It’s an incredibly easy dinner to make and you can easily double the recipe in any standard slow cooker or electronic pressure cooker with ease.

Red Wine Slow Cooker Short Rib Ragu with Fettuccine | #sponsored #holidaymeal #dinner #pasta #beef

I personally love this dish because it is so rich and savory. The red wine and brandy in the sauce help break down the short ribs to be tender and oh-so juicy. Once you shred the meat and return it to the sauce, it forms this ragu with such an intense depth of flavor to it. It’s savory but balanced, herbaceous but with a touch of acidity.

Besides being able to throw this dish in the slow cooker to do the majority of the work, there’s some other key tools here that make my life in the kitchen wayyyyy easier.

Red Wine Slow Cooker Short Rib Ragu with Fettuccine | #sponsored #holidaymeal #dinner #pasta #beef

It all starts with Dreamfarm’s lineup of their Set of the Best and Clongs!

Dreamfarm really won me over the first time with their ridiculously genius Scizza pizza cutters that changed my life (they work SO much better than a pizza wheel).

Red Wine Slow Cooker Short Rib Ragu with Fettuccine | #sponsored #holidaymeal #dinner #pasta #beef

Ever since then, I’ve hopped on their kitchen tool bandwagon. I love that they have multi-purpose tools (or multi-tankers, as Alton Brown would say) so instead of a ladle and a spoon, for example, I can have both in one with their Spadle. Their clongs are also particularly handy with the clicking end and silicone ends that grip like nobody’s business.

You’ll want to use all their tools for this meal, especially!

12 Days of Jolly Giveaways on Cake 'n Knife! | #christmas #giveaway #sponsored

In case you missed my newsletter (if you haven’t subscribed, do so in the right-hand column of my site!), the 12 Days of Jolly Giveaways has kicked off and this is Day ONE! I am SO excited to be sharing my favorite products with you leading up to Christmas and giving you a chance to win so you can make these amazing recipes just like you see in the photos. I mean, obviously I had to start with the hearty winner of a dinner for you all 😉

Dreamfarm is being oh-so generous and not only giving away their Set of the Best (including 5 incredible kitchen essentials I use on a daily basis), but also a set of their locking Clongs that are SO much better to use than those boring ol’ tongs sitting in your utensil jar on your counter.

Day One – Red Wine Slow Cooker Short Rib Ragu

Day Two – Gingerbread Challah Bread

Red Wine Slow Cooker Short Rib Ragu with Fettuccine | #sponsored #holidaymeal #dinner #pasta #beef

Head below the recipe for your chance to win the first of TWELVE giveaways!

Red Wine Slow Cooker Short Rib Ragu with Fettuccine | #sponsored #holidaymeal #dinner #pasta #beef

This Recipe’s Must Haves

Pin this Red Wine Slow Cooker Short Rib Ragu recipe for later!

Red Wine Slow Cooker Short Rib Ragu with Fettuccine | #sponsored #holidaymeal #dinner #pasta #beef

Red Wine Slow Cooker Short Rib Ragu

Red Wine Slow Cooker Short Rib Ragu

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 8 hours 20 minutes
Total Time: 2 hours

This rich and hearty ragu is just the hearty meal your holiday dinner needs! It's filling and warm, making it irresistible as the weather gets colder outside.


  • Salt & pepper
  • 2 lbs. bone in short ribs
  • 2 tsp olive oil
  • 3 slices bacon, chopped
  • 1/2 tsp red pepper flakes
  • 2 cloves garlic, diced
  • 1/2 yellow onion, diced
  • 1 Tbsp flour
  • 1/2 cup red wine (I used cabernet)
  • 1/4 cup beef broth
  • 1 oz brandy
  • 28 oz can of whole, peeled San Marzano tomatoes
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1 bay leaf
  • 2 Tbsp freshly chopped parsley + more for garnish
  • 2 Tbsp freshly chopped basil
  • 1 lb fettuccine


  1. Season all sides of the short ribs with salt and pepper.
  2. Heat olive oil in a dutch oven or heavy-bottomed pot over medium high heat. Once hot, add the short ribs and brown on all sides, approximately 2 minutes per side. Remove and set in the bottom of a slow cooker.
  3. To the same pot, add bacon and fry for approximately 3 to 4 minutes. Add in red pepper flakes, garlic and onion. Cook until the onion is tender and bacon is cooked through, approximately 5 minutes.
  4. Reduce heat to low and sprinkle in flour. Stir to coat the veggies and bacon, and cook approximately 30 seconds. Pour in red wine, beef broth and brandy, stirring to scrape the brown bits off the bottom of the pot.
  5. Stir in tomatoes and break up the whole tomatoes a bit with the back of your stirring spoon.
  6. Add in fresh and dried herbs. Stir to combine. Season with salt and pepper to taste.
  7. Pour the sauce over the short ribs in the slow cooker. Cover and cook on low for 6 to 8 hours. You can also cook this in an electric pressure cooker for 35 to 40 minutes. When the ribs are fork tender, discard the bay leaf and remove short ribs from slow cooker to a cutting board.
  8. Using two forks shred the meat and discard bones and unwanted fat. Place shredded meat back in the slow cooker and let them cook on low while the pasta cooks.
  9. Bring a pot of salted water to a boil. Cook pasta according to package instructions.
  10. Drain pasta in a colander. Divide between serving bowls and top with ragu. Serve immediately with a sprinkle of freshly chopped parsley.

1. Enter the giveaway through the Rafflecopter widget below. Everyone gets a free entry! You can enter multiple times by following and sharing on social media. (If you’ve followed in the past, that counts! Just enter the information as prompted.) All entries will be verified. No purchase is necessary to win.
2. The giveaway is open until Saturday, December 2nd at 11:59 p.m. CST. One winner will be chosen at random and e-mailed within 48 hours. Winners must claim prize within 48 hours of initial contact. The retail value of the prize is $80. Prizes listed above are the only ones available.
3. Open to U.S. residents over the age of 18 years old with a valid shipping address only.

Red Wine Slow Cooker Short Rib Ragu with Fettuccine | #sponsored #holidaymeal #dinner #pasta #beef

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41 Responses to “Red Wine Slow Cooker Short Rib Ragu (Day One of the 12 Days of Jolly Giveaways!)”

  1. Cindy A. — November 28, 2017 at 6:09 am (#)

    I would make breakfast using Clongs. I love that you can rest them on the edge of the pan. Pure genius!!!

  2. Jodie Woodward — November 28, 2017 at 7:24 am (#)

    I would make soup using the Supoon to measure the ingredients whilst scraping the pan. Incredible multiuse tools!

  3. Kim Leonard — November 28, 2017 at 7:27 am (#)

    I would make the Short Ribs Ragu, using the Clongs. The Clongs are perfect to shred the ribs for the ragu and then to pick out the Short Rib Beef to serve!

  4. Jodie Woodward — November 28, 2017 at 7:30 am (#)

    I would make some soup using the Supoon, it is perfect for measuring the ingredients when making the soup and scraping the bottom of the pan while cooking. These are great multiuse tools!

  5. Erin Ellis — November 28, 2017 at 8:21 am (#)

    The Holey Spadle would be awesome for my pasta! Thank you for the amazing giveaway!

  6. Becca Collinson — November 28, 2017 at 8:36 am (#)

    I would (obviously) make a soup or stew with the Supoon! 🙂

  7. Denise E. — November 28, 2017 at 9:06 am (#)

    I would use the clongs and make this ragu. My goodness, it’s 10 a.m. and I am hungry for dinner just by reading this post!

  8. Dee Johnson — November 28, 2017 at 11:14 am (#)

    I would use the clongs and make clam pasta.

  9. carol clark — November 28, 2017 at 11:23 am (#)

    locking Clongs us make some chicken spagetti

  10. Theresa Krier — November 28, 2017 at 11:25 am (#)

    I would make soup using the supoon, thanks

  11. Ali — November 28, 2017 at 3:26 pm (#)

    I’d use the tongs first and make crab legs.

  12. William — November 28, 2017 at 5:53 pm (#)

    I would use the Mini Supoon to make a curry – Use that little guy to get all the curry paste from inside the jar. Cannot miss a drop of spice!

  13. Carlyn — November 28, 2017 at 6:03 pm (#)

    I would use the clongs to make some roasted veggies!

  14. Melissa Storms — November 28, 2017 at 6:31 pm (#)

    I would use the Spadle first to make then serve eggplant and sausage sauce for angle hair pasta.

  15. Candace Galan — November 28, 2017 at 7:21 pm (#)

    I would use the holey spadle and make and alfredo pasta

  16. Margot C — November 28, 2017 at 10:15 pm (#)

    I think the obvious thing to do would be to go for some pasta, or maybe spiralized zucchini (No, I haven’t gotten tired of that yet). I make my own Arrabiata Sauce which is kind of killer. So, that with some plump little meatballs and I could play with these neat tools.

  17. Anita Kennett — November 29, 2017 at 7:59 am (#)

    The tongs would be perfect for your wonderful recipe,Thanks 💕💕💕

  18. Rust — November 29, 2017 at 9:08 am (#)

    I would use the clongs to make fried chicken.

  19. Karen D — November 29, 2017 at 10:25 am (#)

    I’d use the Supoon to make cheese sauce for macaroni and cheese

  20. grace — November 29, 2017 at 10:53 am (#)

    I would make ribs and use the clongs!

  21. Eva — November 29, 2017 at 11:31 am (#)

    I would use the clongs to make ribs!

  22. jberry — November 29, 2017 at 1:22 pm (#)

    I’d make a Frittatta using the spatula, luv a good spatula.

  23. kristy balser — November 29, 2017 at 2:38 pm (#)

    I would use the clongs for my fried chicken

  24. Brandy Monday — November 29, 2017 at 3:03 pm (#)

    Love the tongs, they would be great for home made pasta dishes

  25. Saundra Bowers — November 29, 2017 at 5:23 pm (#)

    I would make Creamy Linguine with Clam Sauce and use the Holey Spadle!

  26. Lisa Babs — November 29, 2017 at 8:08 pm (#)

    I’m intrigued my the clongs. We made spaghetti yesterday and used regular tongs to serve, whih works but there is room for improvement.

  27. Jen — November 29, 2017 at 10:40 pm (#)

    I would love to make your recipe with the clongs.

  28. Annamarie V — November 29, 2017 at 11:14 pm (#)

    I would use the tongs and I would use them to make my home made BBQ pork, I have to turn it a couple of times in a very hot oven.

  29. Brenda Haines — November 30, 2017 at 10:49 pm (#)

    I would use the clongs while making my clam linguine. Now I’m hungry! I’ll have to make some tomorrow.

  30. Michele Cupp — November 30, 2017 at 11:19 pm (#)

    I would try the Holey Spadle first I think. I would love to try the recipe you shared above, the Slow Cooker Short Rib Ragu, because it sounds wonderful and is exactly the type of recipes that I love to make and eat.

  31. Tina W — December 1, 2017 at 2:11 am (#)

    I would use the Clongs to dish up some Shrimp Fettucine.

  32. Kayley — December 1, 2017 at 8:23 am (#)

    I’d probably use the spatula first, but my fave item of the bunch is the clongs.

  33. crystal allen — December 1, 2017 at 12:08 pm (#)

    I would use the Clongs first! They would be great while serving dinner!

  34. Tim — December 1, 2017 at 2:32 pm (#)

    We eat a lot of pasta in our home, so the pasta spoon would be the item I am most interested in.

  35. Jillian Too — December 1, 2017 at 6:08 pm (#)

    I’d love to use the Supoon to make holiday sugar cookies.

  36. Julie Terry — December 1, 2017 at 6:47 pm (#)

    The pasta spoon would be the first thing that I used.

  37. miranda — December 1, 2017 at 8:04 pm (#)

    I would use the pasta spoon for homemade pasta

  38. Julia — December 1, 2017 at 8:48 pm (#)

    That ragu looks wonderful for this weekend’s dinner 🙂

  39. gary — December 1, 2017 at 9:11 pm (#)

    I would use the supoon for pasta

  40. bill — December 1, 2017 at 9:16 pm (#)

    the Clongs for Chicken Parm

  41. homesteadorgus — December 4, 2017 at 4:31 am (#)

    I would use the clogs for my fried chicken.
    Learn tips to sharp knives at home.

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