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Slow Cooker Short Rib Ragu

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Prep Time 30 minutes
Cook Time 8 hours
Course Main Course, slow cooker
Cuisine American
Servings 4

Ingredients
  

  • 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

Instructions
 

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