Slow Cooker Short Rib Ragu
Cuisine: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Cook in slow cooker on low for 8 hours or until short ribs are tender.
  4. 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.
  5. When ready to serve, bring a large pot of salted water to a boil and cook pasta according to package directions.
  6. Serve ragu sauce over pasta and top with parmesan cheese.
  7. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/slow-cooker-short-rib-ragu/