SLOW COOKER SHORT RIB RAGU

Prep Time: 15 mins | Cook Time: 4 hrs 30 mins | Inactive Time: 4 hrs 30 mins | Total Time: 4 hrs 45 mins

If you have a lot of time to spare before dinner, you should give this recipe a try. In less than 5 hours, you will have the best meal for dinner ever! Just follow these steps for they will guide you to perfection. Have a great day, friends!

Ingredients:

2 tbsp olive oil

2 ½ lbs boneless short ribs cut into 3-inch pieces

3 tsp kosher salt divided

1 red onion cut into ⅓ inch dice

1 carrot peeled and cut into ⅓inch dice

3 garlic cloves peeled and smashed

1 tbsp tomato paste

1 tbsp unsweetened cocoa powder

½ c dry red wine

1 28-oz can Hunt’s San Marzano style tomatoes, crushed by hand

1 2-inch piece parmesan rind

2 oz 80% or higher dark chocolate optional

Directions:

Step 1: Place a large skillet on the stove and turn the heat to medium-high.

Step 2: Add in the oil and allow it to become hot.

Step 3: Rub about 2 teaspoons of salt all over the short ribs.

Step 4: Place the ribs in the skillet and cook for 12 minutes or until golden brown. Make sure not to overcrowd them.

Step 5: Place the cooked ribs in a 4-quart slow cooker.

Step 6: Meanwhile, add the carrot, red onion, and garlic into the skillet. Sprinkle 1 teaspoon of salt and stir until well combined. Make sure to scrape the bottom to get the browned bits.

Step 7: Cook for 3 minutes or until aromatic and translucent.

Step 8: Add in the cocoa powder and tomato paste. Stir and cook for 1 minute or until hot.

Step 9: Add in red wine to deglaze while scraping the bottom of the skillet.

Step 10: Transfer the mixture into the slow cooker together with the Parmesan rind and tomatoes.

Step 11: Cover and cook for 4 hours on high heat and 6 hours on low heat.

Step 12: Check from time to time and discard any oil on the surfaces on top.

Step 13: Remove the meat and shred using two forks.

Step 14: Serve with pasta and Parmesan cheese. Enjoy!

Nutrition Facts:

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