Slow Cooker Italian Short Rib Ragu
Slow Cooker Italian Short Rib Ragu is an authentic thick and hearty Italian meat sauce with rich, deep flavor and tender pieces of meat.
Ingredients
- 4 lbs beef short ribs
- 3-4 tbsp extra virgin olive oil
- 2 oz pancetta; chopped (do not use bacon)
- 1 yellow onion; chunked
- 6-8 garlic cloves; minced/grated
- 3 carrots; peeled, chopped
- 3 celery ribs; chopped
- 6 oz can tomato paste
- 1 tsp sugar
- 1 cup beef stock
- 1 cup red wine
- 1/3 cup balsamic vinegar
- 28 oz can crushed tomatoes
- 14.5 oz can stewed tomatoes
- 2 tbsp fresh basil; chopped
Instructions
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In a skillet or cast iron pan add 1 tbsp. olive oil over medium high heat.
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Sprinkle ribs with salt and pepper; sear on all sides-about 2 minutes per side.
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Once seared, transferred to the slow cooker on low, cover.
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In the same skillet or pan, add the pancetta (if using) and cook until just-crisp, 4-5 minutes.
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Add the onions; sauté until they begin to soften, about 3 minutes.
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Stir in the garlic, celery, and carrots; sautéing an additional 2 minutes.
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Add the tomato paste and sugar stirring until well blended, about 1 minute.
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Add the wine and broth, bring to a boil and deglaze the pan, bringing up any stuck-on bits on the bottom.
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Stir in the crushed and stewed tomatoes and their juices, the broth, and balsamic; bring to a boil.
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Reduce heat to medium.
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Stir in the basil, fennel, oregano, thyme, parsley, salt, pepper, and bay leaves; combine well.
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Transfer the sauce to the slow cooker; replace the lid.
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Cook on low for 6-8 hours.
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Skim as much renderings as possible from the surface.
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Serve over polenta, garlic mashed potatoes, pasta (like pappardelle, paccheri, tagliatelle, or other large pasta)
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Garnish with freshly chopped parsley and grated parmesan.
Recipe Notes
Enameled Cast Iron / French Casserole / Dutch Oven
Preheat an oven to 350°F.
Heat pot over medium high heat; add 1 tbsp. olive oil.
Sprinkle ribs with salt and pepper; sear on all sides-about 2 minutes per side.
Once seared, transfer to a plate, set aside.
In the same skillet or pot, add the pancetta (if using) and cook until just-crisp, 4-5 minutes.
Add the onions; sauté until they begin to soften, about 3 minutes.
Stir in the garlic, celery, and carrots; sautéing an additional 2 minutes.
Add the tomato paste and sugar stirring until well blended, about 1 minute.
Add the wine and broth, bring to a boil and deglaze the pan, bringing up any stuck-on bits on the bottom.
Stir in the crushed and stewed tomatoes and their juices, the broth and balsamic and bring to a boil.
Reduce heat to medium.
Stir in the basil, fennel, oregano, thyme, parsley, salt, pepper, and bay leaves; combine well.
Return the ribs and any escaped juices; mix in well.
Cover and place in the oven.
Cook for 2-3 hours; until the meat falls from the bones.
Skim as much renderings as possible from the surface.
Serve over polenta, garlic mashed potatoes, pasta (like pappardelle, paccheri, tagliatelle, or other large pasta)
Garnish with freshly chopped parsley and grated parmesan.