Description
Indulge in the rich flavors of this Slow-Cooked Short Rib Ragu, where tender short ribs are simmered in a savory tomato sauce until they melt in your mouth. Perfect for a cozy night in or a special gathering.
Ingredients
For the Short Ribs:
- 3 lbs beef short ribs
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- Salt and pepper to taste
For the Ragu:
- 2 tbsp olive oil
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Prepare the Short Ribs: Season short ribs with salt and pepper. Sear in a hot pan until browned on all sides. Transfer to a slow cooker.
- Sauté Aromatics: In the same pan, sauté onion and garlic until fragrant. Add to the slow cooker with the short ribs.
- Add Liquids: Pour beef broth and red wine over the short ribs. Cover and cook on low for 6-8 hours until meat is tender.
- Make the Ragu: In a separate pan, heat olive oil and sauté carrot and celery until softened. Add crushed tomatoes, tomato paste, oregano, and basil. Season with salt and pepper.
- Combine: Shred the cooked short ribs and add them to the tomato sauce. Simmer for an additional 30 minutes to let the flavors meld.
- Serve: Serve the ragu over cooked pasta or creamy polenta. Garnish with grated Parmesan and fresh basil.
Notes
- This dish tastes even better the next day as the flavors develop further.
- You can also cook this recipe in a Dutch oven in the oven at 325°F for 3-4 hours.
