Slow Cooker Short Rib Ragu
Slow cooker “sunday sauce” made with beef ribs and a smooth, vibrant tomato sauce. Serve this with your favorite pasta after it cooks all day!
Servings: 4
Equipment
- 1 7 QT Slow Cooker
- 1 Soupercube Silicone Freezer Mold
- 1 U-Konserve 50oz Metal Container with Silicone Lid
Ingredients
- 1 large yellow onion peeled
- 8 garlic clove peeled
- 2 26 ounce boxes Pomi strained tomatoes
- 1 28- ounce canned whole peeled tomatoes
- ¼ cup canned tomato paste
- 4 pounds boneless beef short ribs or bone-in beef rib rack
- 1 tablespoon dried oregano
- salt to taste
- olive oil to taste
optional
- grated parmesan cheese
Instructions
Prep Ahead
- Blend onions and garlic in blender or food processor and transfer to a resealable bag or container. Add oregano to container.
- Brown ribs in olive oil and salt as in instructions. When cool enough to handle, transfer to a resealable bag or container.
- Store prepped ingredients in the fridge for up to 4 days.
Prepare From Prepped
- Place the blended onions, browned ribs, and remaining ingredients (except the cheese) in a 7-quart slow cooker and secure the lid.
- Cook for 6 hours on high, 8 hours on low.
- When done, remove the short rib bones from the slow cooker and discard.
- Use forks to shred the remaining beef.
- Top with cheese, if desired, and serve over pasta.
Make From Fresh
- Blend the onions and garlic in a food processor or blender until combined. Set aside.
- Heat the olive oil over medium-high heat in a large saute pan.
- Season the ribs with salt liberally, then sear each side in the pan.
- Remove from the stovetop and add to the bottom of the slow cooker.
- Add the remaining ingredients, including the blended onions and garlic, and cook 6 hours on high, 8 hours on low.
Video
Notes
This easy slow cooker meal makes plenty of sauce for leftovers. Freeze remaining portions in a tightly-sealed container for up to 3 months. If you can’t get a hold of Pomi, canned crushed tomatoes in the same amount is a good substitute.