Slow Cooker Short Rib Pasta

🧂 Ingredients

• 1 Tablespoon olive oil
• 2 pounds boneless short ribs
• 1 large onion

  diced
• 2 cloves garlic

  minced
• 1 Tablespoon Italian seasoning
• 1 teaspoon kosher salt
• Pinch red pepper flakes
• 1 Tablespoon sugar
• 2 Tablespoons balsamic vinegar
• 56 ounces canned crushed tomatoes

  2, 28 ounce cans
• 1 pound cooked pasta to serve

Instructions

• 1 In a large skillet, heat the olive oil over medium high heat. Sprinkle the short
  ribs with a ½ teaspoon salt and add to the skillet. Brown on both sides and then
  remove to a large crock pot.
• 2 Add the onion, garlic and Italian seasoning to the skillet and cook for 3
  minutes until the onions begin to soften. Add the salt, red pepper, sugar and
  balsamic vinegar to the pan. Cook and stir for another 1 minute then add the
  mixture to the crock pot with the beef.
• 3 Add the tomatoes into the crock pot. Fill one of the tomato cans halfway with
  water and add that to the crockpot as well.
• 4 Cover the crock and cook on LOW for 8 hours or HIGH for 6 hours. Remove the
  short ribs from the sauce, shred with a fork and return to the sauce.
• 5 Serve over hot cooked pasta with parmesan and crusty bread.

Nutrition Info