Short Rib Ragu Fettuccini

Cook time

1 hour 30 minutes


4 - 6


  • 1 tbs oil
  • 4 beef short ribs (about 400gm each)
  • ½ cup red wine
  • 1 tbs olive oil
  • 1 onions, finely chopped
  • 4 garlic cloves, coarsely chopped
  • 2 carrot, chopped
  • 2 celery stalk, chopped
  • 2 tbs tomato paste
  • ½ cups beef stock
  • 400g tin tomatoes
  • 2 rosemary sprigs
  • 2 fresh bay leaf
  • 400g fettucine
  • Season with sea salt and freshly cracked pepper
  • Serve with grated parmesan cheese and fresh parsley leaves


  • Step 1 Press BROWN/SEAR, adjust time to 10 mins. Press START/STOP. Preheat.
  • Step 2 Add oil. Preheat. Brown ribs for about 5 mins. Set aside. Add onions, and sauté for 3 mins, garlic, carrot and celery and sauté for 2 mins.
  • Step 3 Add tomato paste, stock, tomatoes and herbs.
  • Step 4 Secure the lid, ensure the steam release valve is in the seal (closed) position, press MEAT/STEW adjust time to 1 hour and press START/STOP.
  • Step 5 Once cooking process has finished, allow a natural pressure release time of 1 minute. Remove ribs onto a board.
  • Step 6 Press SAUTÉ and START/STOP, stir for about 2 mins as sauce thickens slightly.
  • Step 7 Carefully shred all meat off bones and place into a bowl. Pour thicken sauce over the top of the rib meat and combine.
  • Step 8 Clean the inner pot and return with 2L water.
  • Step 9 Add fettuccine and season with salt.
  • Step 10 Place glass lid on and press SIMMER, adjust time to 15 mins.
  • Step 11 When fettuccine is al dente, press START/STOP.
  • Step 12 Drain fettuccine and mix through rib ragu sauce.
  • Step 13 Serve with grated parmesan cheese and fresh parsley leaves.
  • Crock-Pot® Express Crock XL Multi-Cooker CPE300 Recipe

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