Slow Cooker Short Rib Ragu

🧂 Ingredients

• 3 lbs boneless short ribs
• 2 large carrots, peeled and diced
• 2 stalks celery, diced
• 1 large vidalia onion, diced
• 2 large shallots, diced
• 3 cloves garlic, minced
• 28 oz San Marzano tomatoes (canned)
• 3 cups beef stock
• 2 tbsp tomato paste
• 2 tbsp dried oregano
• 2 tbsp dried basil
• 1 tsp salt
• 1 tsp pepper
• 2 bay leaves
• 1 tbsp parsley for garnish
• ½ cup freshly grated parmesan cheese

Instructions

• 1 If searing meat, do so in a very hot pan with a drizzle of olive oil. Sear over
  high heat until all sides are browned. Working in small batches and transfer to
  a plate as you cook each piece. Scrape bits off pan by adding a little water to
  pan and cooking over high heat, scraping the bottom of pan with a wooden spoon.
  Pour over meat. Set aside. 
• 2 Add carrots, celery, Vidalia onion, shallots and garlic to slow cooker. 
• 3 Place meat in slow cooker. 
• 4 Add San Marzano tomatoes, beef stock and tomato paste to slow cooker. Use wooden
  spoon to make sure everything is evenly spread out. 
• 5 Add oregano, basil, salt, pepper and bay leaves to slow cooker. 
• 6 Place lid on slow cooker. 
• 7 Plug slow cooker in and turn on low setting. Cook for approximately 7 to 8
  hours, depending on your slow cooker. 
• 8 Stir everything really well. If there is too much liquid you can drain some off.
  You can also add more tomato paste and cook for another 30- 60 minutes to
  thicken if you prefer a thicker sauce. 
• 9 Serve over cooked noodles or mashed potatoes. 
• 10 Garnish with parsley, if desired then add LOTS of freshly grated parmesan
  cheese. 
• 11 Serve with a pasta loving smile!

Nutrition Info