These hearty one pot meals especially during the Winter is LIFE! I think I get more use out of the slow cooker during the colder months than any other time of year, but with that comes big batch cooking for even tastier leftovers along with really easy prepping so that you can do whatever you need to do for the day while it slowly cooks.
This Beef Short Ribs Ragu recipe is among my favorite next to my Braciole & Italian Sausage recipe. It’s perfect for cold days and also for the holidays. But I’ll admit I’ve made this when it wasn’t cold because it’s that good. And often when I’m being good with my choice of eats, I won’t ignore the craving for this! Okay, believe it or not it doesn’t require anything fancy to make. Cooking it long and slow is the main ingredient to making this taste amazing. Normally I would use 1/2 cup of a dry red wine like Cabernet Sauvignon but there have been times I didn’t have any or forgot to get wine and it came out just as good.
There is one ingredient you don’t want to ditch when making this, and that’s the pecorino Romano cheese. Make sure you go to the cheese section and buy the block of pecorino. Not the grated. It is often compared to Parmesan cheese but the difference is that it’s made of sheep milk; giving that much stronger pungent taste. AND IT GOES SO PERFECT WITH THIS DISH! Trust me. You can use the leftover block of Romano in place of Parmesan cheese, over any pasta dish, or shaved over salads. It can also be stored tight in a freezer bag in the freezer for future uses if you don’t plan to use the rest of it so quickly before the expiration date.
One last thing! If you’re not feeling pasta, you can definitely serve this over a baked potato, polenta, Italian inspired quesadillas, and even top a homemade pizza with the shredded meat. Never feel you’re limited to only one dish when you make a big batch of food. Enjoy!
BEEF SHORT RIBS RAGU
Season the short ribs with salt and pepper. Place about 2 tablespoons olive oil in a large pan and bring to high heat. Brown all sides of the short ribs about a minute each side. Lay the short ribs into a slow cooker set for 8 hours on low.
Drain the excess oil from the pan, place the pan back on the stove on medium heat. Add the beef broth and scrape up the brown bits at the bottom of the pan.
Then, add the onions, carrot, garlic, and Italian seasoning. Stir for about two minutes and transfer into the slow cooker.
Add the bay leaf, tomato puree, crushed tomatoes, dry red wine (optional), and Romano cheese chunks. Stir gently and cover the slow cooker to cook.
Feel free to stir everything once half way through if you like. It should be ready in as little as 6 hours but 8 hours is perfect.
Remove each short rib onto a large cutting board and use two forks to shred the meat. Place the shredded meat back into the slow cooker, add salt as needed, stir, and serve over pasta.
I recommend using a spoon to scoop the pools of fat at the top. You can also do so by scraping the solidified fat at the top after it’s been refrigerated.