Slow Cooker Short Rib Ragu
Cuisine: Pasta
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
- 2 tbsp. olive oil
- 2 lbs. bone-in short ribs
- 1 cup red wine
- 1 15 oz. can tomato sauce
- 1 stalk celery, chopped
- 1 large carrot, peeled and chopped
- ½ yellow onion, chopped
- 4 cloves garlic, minced
- 8 oz. mushrooms, chopped
- 1 cup red wine
- 2 tbsp. tomato paste
- 1 15 oz. can diced fire-roasted tomatoes
- 2 tsp. tsp. oregano
- 1 tsp. salt + more to taste
- 2 tsp. dried basil
- 1 tsp. ground dried thyme
- ¼ tsp. red pepper flakes
- 16 oz. pappardelle or tagliatelle pasta
- Parmesan cheese, for topping
- Heat olive oil in a large skillet. If you have a slow cooker with a sauté function, you can heat the oil in your slow cooker. Brown the short ribs on all sides and transfer to the slow cooker.
- Add red wine, tomato sauce, celery, carrot, onion, garlic, mushrooms, red wine, tomato paste, fire-roasted tomatoes, oregano, salt, basil, thyme, and red pepper flakes.
- Cook in slow cooker on low for 8 hours or until short ribs are tender.
- Remove short ribs from slow cooker and shred with two forks. Discard bones and return meat to slow cooker. Taste and adjust seasonings as needed.
- When ready to serve, bring a large pot of salted water to a boil and cook pasta according to package directions.
- Serve ragu sauce over pasta and top with parmesan cheese.
- Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/slow-cooker-short-rib-ragu/
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