Take-out Tuesday, Slow Cook Short Rib Ragu

the Painted Apron

4 years ago

this pot of ragu will be like finding a pot of gold after a long chilly day

It’s made with short ribs and laced with Parmesan

Full of meat and vegetables, this tomato based sauce was made to marry with pasta and Parmesan

It’s easy to make, a little chopping, a little browning

and just like that, dinner is simmering away in the slow cooker

Season short ribs

Cook bacon while you’re chopping vegetables and seasoning meat

Then remove bacon from skillet and brown short ribs in the rendered fat

Put the bacon and short ribs into a prepared slow cooker

Add remaining ingredients except Parmesan and noodles

Cover and cook on low for 8 hours

Remove short ribs to a plate

The meat will easily come off the bones

Shred the meat with two forks and discard any fat goblets

Return meat to sauce in slow cooker and top with Parmesan

Serve over cooked egg noodles or pasta of choice

Garnish with additional Parmesan

this recipe is adapted from Half Baked Harvest

Slow Cooker Short Rib Ragu

Course Main Course, slow cooker

Cuisine American

Keyword short rib ragu, short ribs, short ribs and noodles, slow cooker meal, slow cooker short ribs, tomato sauce short ribs

Prep Time 30

Cook Time 8

Servings 4

2 1/2 pounds bone in beef short ribs
kosher salt and black pepper
3 slices thick-cut bacon chopped
2/3 cup dry red wine
1/4 cup beef stock
1 28 ounce cans crushed San Marzano tomatoes
1 6 ounce can tomato paste
1/2 yellow onion chopped
3 cloves garlic finely crushed or chopped
3 ribs celery finely chopped
1 carrot finely chopped
1/2 tablespoon dried thyme
1/2-1 cup fresh grated parmesan cheese {use as much as you like and reserve some for garnish}
8 oz. Egg noodles

Season the short ribs with salt and pepper.
Cook the bacon in a large skillet over medium heat until crisp. Drain bacon on paper towels. A
dd the short ribs to the skillet and sear on both sides in the rendered bacon fat. Remove the ribs and transfer to a sprayed large slow cooker along with the bacon.
Add wine, broth, tomatoes, tomato paste, onion, garlic, celery, carrot, thyme, and season with salt and pepper. Cover and cook on low for 6-8 hours.
Once done cooking, remove the short ribs and shred the meat and discard the bones.. Add the shredded meat and Parmesan, toss with the sauce. Keep on warm.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain
Place the pasta in large bowls or on plates, top with the ragù and additional Parmesan.