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Slow Cooker Short Rib Ragu

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A comforting Slow Cooker Short Rib Ragu that combines tender meat with a rich, savory sauce perfect for pasta or mashed potatoes.

Ingredients

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  • 2 pounds short ribs
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 cup red wine
  • 1 can (28 ounces) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish

Instructions

  1. Heat olive oil in a skillet over medium heat. Season short ribs with salt and pepper, then sear on all sides until browned. Transfer to slow cooker.
  2. In the same skillet, add onion, garlic, carrot, and celery. Cook until softened (about 5 minutes). Add to the slow cooker with the short ribs.
  3. Pour in red wine, crushed tomatoes, tomato paste, oregano, and thyme. Stir to combine.
  4. Cover and cook on low for 6-8 hours or until the short ribs are tender and falling off the bone.
  5. Once cooked, shred the meat and mix it back into the sauce. Serve over pasta or mashed potatoes, garnished with fresh basil or parsley.

Notes

For deeper flavor, use a good quality red wine that you would enjoy drinking. Browning the short ribs first is essential for adding depth to the ragu.

Nutrition

Find it online: https://anymealideas.com/slow-cooker-short-rib-ragu-recipe/