This Porterhouse Ragu, inspired by the Bored of Lunch cookbook, ranks as one of my top slow-cooker recipes, featuring porterhouse beef, chopped tomatoes, tomato purée, red wine, and beef stock.

To cook Porterhouse Ragu in your slow cooker or crockpot, simply sear the beef, mix the other ingredients in the cooker, and let it cook on high for 7 hours.

Alternatively, replacing the beef with duck breast will transform this dish into a decadent duck ragù, perfect for when you’re looking to impress with something a bit different.

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Can I Use A Different Type Of Beef Instead Of Porterhouse?

Yes, you can use other cuts of beef for this ragu. Chuck roast or boneless short ribs are excellent alternatives as they are also rich in flavor and become very tender when slow-cooked. These cuts absorb the sauce well, enhancing the dish’s overall taste.

Slow Cooker Porterhouse Ragu Ingredients

• 900g Porterhouse steak
• 1 tbsp dried rosemary
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 400g can of chopped tomatoes
• 2 tbsp tomato purée
• 5 cloves of garlic, crushed
• 100ml red wine
• 300ml rich beef stock
• 1 carrot, finely chopped
• 1 onion, chopped
• Salt and pepper, to taste
• Fresh basil leaves, for garnishing

How To Make Slow Cooker Porterhouse Ragu

1. Sear the beef: Heat a nonstick frying pan over high heat. Sear the porterhouse beef on all sides until it is evenly browned. This should take about 3-4 minutes per side.
2. Prepare the slow cooker: Place the chopped tomatoes, tomato purée, crushed garlic, red wine, rich beef stock, finely chopped carrot, and chopped onion into the slow cooker. Stir these ingredients to mix well.
3. Add the beef and season: Transfer the seared beef to the slow cooker. Turn the beef in the sauce to ensure it is well coated with the mixture. Season with dried rosemary, basil, oregano, and salt and pepper to taste.
4. Cook: Cover the slow cooker and set it to cook on high for 7 hours. The long cooking time allows the beef to become tender and the flavors to meld together.
5. Shred and garnish: Once cooked, remove the beef from the slow cooker. Shred it using two forks and then return it to the sauce, mixing well to combine. Garnish with fresh basil leaves before serving.
6. Serve: To make a complete meal, serve the ragu over 180g of cooked pasta per person.

Recipe Tips

• Choose the right cut: Opt for a porterhouse cut that is at least one inch thick to ensure it stays juicy and tender during the long cooking process.
• Enhance the flavor: Brown the beef on high heat just until a golden crust forms. This seals in the juices and adds a rich flavor to the ragu.
• Deglaze the pan: After searing the beef, pour a little red wine into the frying pan and scrape up the browned bits for extra flavor in your ragu.
• Low and slow: Resist the urge to cook the ragu on a higher setting to speed up the process. Slow cooking on low heat helps the flavors develop more fully.
• Final seasoning: Taste and adjust the seasoning after shredding the beef and before serving. Sometimes the slow cooking process can mellow the spices.

Is It Possible To Make This Ragu Without Wine?

Absolutely, you can make this ragu without using wine. Substitute the wine with an equal amount of beef broth and add a tablespoon of balsamic vinegar for depth. This modification maintains the rich flavor profile while making it suitable for those avoiding alcohol.

Recipe Variations

• Swap the protein: Replace porterhouse with boneless short ribs or chuck roast for a different flavor and texture profile in your ragu.
• Go herbal: Try adding fresh rosemary or thyme in place of dried herbs for a brighter, more aromatic flavor that complements the robust ingredients.
• Wine alternatives: If you prefer not to cook with wine, substitute it with a good-quality beef broth mixed with a tablespoon of balsamic vinegar.
• Vegetarian twist: For a vegetarian version, use large portobello mushrooms in place of beef. They provide a meaty texture and soak up the flavors beautifully.
• Spicy kick: Add a teaspoon of red pepper flakes or a finely chopped chili to the sauce for a bit of heat that contrasts the rich and hearty elements of the dish.

What To Serve With Porterhouse Ragu

Serve your Porterhouse Ragu with hearty and rustic sides like garlic mashed potatoes, roasted Brussels sprouts, creamy polenta, a crisp green salad, and sautéed mushrooms.

You can also pair it with grilled asparagus or buttery cornbread for added flavor and texture.

How To Store Leftover Porterhouse Ragu

In The Fridge: Place the leftover Porterhouse Ragu in an airtight container. Ensure it cools to room temperature before refrigerating. I suggest eating it within 3 to 4 days for the best taste and safety.

In The Freezer: Freezing is great for extending the life of your ragu. Transfer the cooled ragu into freezer-safe bags or containers. Label them with the date and use them within three months. Avoid freezer burn by expelling as much air as possible.

How To Reheat Leftover Porterhouse Ragu

Reheat your leftover Porterhouse Ragu by placing it in a saucepan over medium heat. Stir occasionally, adding a splash of broth if it looks dry. It should be heated through in about 10 minutes. Serve it hot for the best flavor and texture.

Check out More Slow Cooker Recipes:

• Slow Cooker Spiced Apricot Lamb Tagine
• Slow Cooker Beef Brisket
• Slow Cooker Sausage Ragu