This Slow Cooker Short Rib Ragu is the ultimate comfort food and is perfect for busy fall weeknights!
It is definitely feeling like fall in Philadelphia now. The days are getting shorter, and there is a chill in the air. Which means my slow cooker is back in full force!
I absolutely love my slow cooker (paid link). It makes me so happy to come back to an awesome comfort food meal at the end of the day. This recipe for Slow Cooker Short Rib Ragu is basically a really thick meat sauce, made with shredded boneless short ribs. And. It’s fantastic.
This can be served over pasta, egg noodles, polenta, or even mashed potatoes (I went with pappardelle pasta for this round). The recipe makes quite a bit, so you can stock your freezer for nights you just don’t feel like cooking.
Ingredients:
- 3 pounds boneless short ribs
- salt and pepper, to taste
- 2 tablespoons olive oil
- 3 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 yellow onion, chopped
- 5 cloves of garlic, minced
- 3 tablespoons tomato paste
- 1 (28 ounce) can whole tomatoes, undrained
- 1 cup red wine
- 3 cups beef broth
- 1 tablespoon corn starch
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 bay leaf