Short Rib Ragù
When the weather turns cold, we start to crave warm, comforting dishes like soups, stews, and braises. But who has time to sit at home twiddling their thumbs while a braise cooks in the oven for hours on end? Enter the slow cooker! This dish tastes like you slaved in the kitchen for days, but really, it couldn't be easier. Just prep the ingredients, set the timer, and wait for the slow cooker to work its magic.
See all slow cooker recipes.
- 3/4 Pounds boneless short rib steak, cut into large chunks
- All-purpose flour, for dusting the short ribs
- Salt and pepper, to taste
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
- 1 medium-sized white onion, chopped finely
- 2 large carrots, chopped finely
- One 28-ounce can whole, peeled tomatoes
- 1 Cup low-sodium beef broth
- 1 sprig oregano
- Cooked fresh pasta, for serving
- Parmesan cheese, to taste, for garnish
Lightly coat the beef with flour and season on both sides with salt and pepper, to taste. In a large skillet, heat the olive oil over high heat. Add the short rib pieces and brown on both sides, about 5 minutes. Remove the short ribs from the pan.
To the same pan, add the garlic and onion and cook until slightly softened, about 3 minutes.
Add the garlic, onion, and carrots to the slow cooker. Add the canned tomatoes (breaking them up slightly as you put them in) and about half of the tomato liquid. Next, add the beef broth, short rib pieces, and the oregano. Stir gently to combine.
Cook on low for 8-10 hours. Remove the ceramic pot from the slow cooker and let cool. Place in the refrigerator overnight and the next day, skim off any fat that has solidified on the surface.
Remove the short rib pieces and shred with a fork. Add the meat back into the liquid. Transfer the mixture to a large pot on the stovetop and reheat over medium-low heat until warmed through. Remove the oregano sprig before serving.
Serve over fresh pasta and garnish with Parmesan cheese.