Description
A comforting slow-cooked short rib ragu that transforms humble short ribs into a luscious sauce, perfect for pasta or polenta.
Ingredients
- 3 lbs short ribs
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 1 can (28 oz) crushed tomatoes
- 1 cup red wine
- 2 cups beef stock
- 2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh herbs for garnish (e.g., parsley, basil)
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a dutch oven over medium-high heat. Sear short ribs on all sides until browned, then transfer to the slow cooker.
- Add onion, garlic, and carrots to the dutch oven and sauté until softened.
- Stir in crushed tomatoes, red wine, beef stock, oregano, salt, and pepper.
- Pour the mixture over the short ribs in the slow cooker.
- Cover and cook on low for 4-5 hours until the ribs are fork-tender.
- Let the ragu rest for at least 30 minutes before serving.
- Toss with pasta or serve over polenta, garnishing with herbs and Parmesan before enjoying.
Notes
For a gluten-free option, serve over zucchini noodles or quinoa. Let the sauce rest longer for better flavor consistency.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow cooking
- Cuisine: Italian