There is a wonderful site called ItalianFoodForever.com. It’s by a lady who lives between Italy (my dream) and Florida (my reality). I have tried a bunch of her recipes and have been really happy with the outcomes. So, I wanted to try beef short ribs and I gave her recipe a go. Absolutely delicious! Here is my adaptation. It’s very rustic – you definitely want crusty bread with this to sop up the juice 🙂
Slow Cooker Italian Beef Short Ribs
- 3 lb beef short ribs
- kosher salt
- fresh cracked pepper
- 3 T olive oil
- 1 medium onion, finely diced
- 2 carrots, peeled & finely diced
- 3 cloves garlic, minced
- 1 c dry red wine
- 1 cube beef bouillon
- 1 (24 oz) can chopped tomatoes
- 1 T tomato paste
- 1/4 c chopped fresh parsley
- 2 T fresh oregano
- good pinch each kosher salt & fresh cracked pepper
- 1 lb pasta of choice
- freshly grated Parmigiano-Reggiano
In a large skillet, heat the oil over medium-high heat. Season the ribs on all sides with salt and pepper and add to the hot skillet. Turning every couple minutes, sear the ribs well on each side.
Transfer the ribs to the slow cooker, and add the onions and carrots to the skillet and cook 3-4 minutes until the onion starts to soften. Add the garlic, and cook briefly (~10 seconds). Transfer the veggies to the slow cooker.
Add the red wine and the beef bouillon cube to the hot skillet, and, using a wooden spoon, scrape up all the browned bits from the bottom of the pan. Also use the spoon to mash the bouillon cube a bit. Pour the wine mixture over the ribs and veggies. Add the tomatoes, tomato paste, herbs, salt, and pepper, to the slow cooker as well.
Cook on low 6 hours. Use a fork to pull the meat off the bones of the ribs, break the meat up into small pieces.
Cook the pasta in heavily salted water to “al dente”, then drain. Add a scoop of sauce to the pasta and mix. Serve the pasta with additional sauce and a sprinkling of cheese.