Description
A rich and savory slow-cooked short rib ragù, perfect for pasta or polenta, evoking the warmth of family gatherings.
Ingredients
Scale
- 2 pounds short ribs
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cups beef broth
- 1 bay leaf
- Salt and pepper to taste
- Fresh basil or parsley for garnish
- Pasta or polenta for serving
Instructions
- Preheat your slow cooker.
- In a large skillet, heat olive oil over medium heat. Add short ribs and brown on all sides.
- Remove the ribs and set aside.
- In the same skillet, add chopped onion, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for another minute.
- Pour in the necessary ingredients and scrape up any browned bits from the bottom of the pan.
- Transfer the vegetable mixture to the slow cooker. Add the short ribs, crushed tomatoes, beef broth, bay leaf, salt, and pepper.
- Cover and cook on low for about 6-8 hours, or high for 3-4 hours, until the meat is tender and falling off the bone.
- Serve over cooked pasta or polenta, garnished with fresh basil or parsley.
Notes
Choose well-marbled short ribs for best flavor and tenderness. Feel free to adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg
Keywords: slow-cooked, short ribs, ragù, pasta, polenta, comfort food, family meal
