Reviews (2) Add Rating & Review 627 Ratings 5 star values: 139 4 star values: 178 3 star values: 197 2 star values: 88 1 star values: 25 Martha Stewart Member Rating: 5 stars 07/31/2017 This was excellent. I served it over boiled new potatoes and carrots. It's a keeper! Martha Stewart Member Rating: 5 stars 10/05/2014 This was fantastic! ! Wonderful flavor. Incredibly easy. Meat was so tender. We served it over egg noodles. This may be my boyfriend's new favorite. He proclaimed it restaurant quality. Definitely a keeper and the perfect Sunday evening meal.
Back to Slow-Cooker Short Rib Ragu All Reviews for Slow-Cooker Short Rib Ragu - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Slow-Cooker Short Rib Ragu Recipe Summary prep: 30 mins total: 6 hrs 30 mins Servings: 6
Ingredients Ingredient Checklist 2 teaspoons vegetable oil 3 pounds boneless short ribs, cut into 3-inch pieces Coarse salt and ground pepper 1 medium yellow onion, diced small 1 large carrot, diced small 1 can (28 ounces) whole peeled tomatoes 2 sprigs oregano or rosemary
Cook’s Notes The ragu will keep, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 1 month.
Gallery Slow-Cooker Short Rib Ragu
Recipe Summary prep: 30 mins total: 6 hrs 30 mins Servings: 6
Gallery
Slow-Cooker Short Rib Ragu
Slow-Cooker Short Rib Ragu
Slow-Cooker Short Rib Ragu
Recipe Summary prep: 30 mins total: 6 hrs 30 mins Servings: 6
Recipe Summary
prep: 30 mins total: 6 hrs 30 mins
Servings: 6
prep: 30 mins
total: 6 hrs 30 mins
prep:
30 mins
total:
6 hrs 30 mins
Servings: 6
6
Ingredients
Ingredients
- 2 teaspoons vegetable oil 3 pounds boneless short ribs, cut into 3-inch pieces Coarse salt and ground pepper 1 medium yellow onion, diced small 1 large carrot, diced small 1 can (28 ounces) whole peeled tomatoes 2 sprigs oregano or rosemary
Directions
In a large skillet, heat oil over medium-high. Season short ribs with salt and pepper. In batches, cook until browned on all sides, about 10 minutes total. Transfer ribs to a 5- to 6-quart slow cooker. Pour off all but 1 teaspoon fat from skillet, and add onion and carrot. Season with salt and pepper and cook, stirring, until vegetables are soft, 3 minutes. Add 1/2 cup juice from tomatoes, stirring and scraping up any browned bits from skillet with a wooden spoon.
Transfer vegetables and liquid to slow cooker and add tomatoes, breaking them up as you go. Add herb sprigs; season to taste with salt and pepper. Cover and cook on high until meat is fork-tender, 6 hours.
With a slotted spoon, remove herb sprigs and transfer meat to a cutting board. With a ladle or large spoon, skim fat from cooking liquid (you’ll remove about 1 1/4 cups). With two forks, shred meat and return to cooking liquid. Serve immediately, or let cool in liquid and reheat over medium before serving.
Cook’s Notes The ragu will keep, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 1 month.
Cook’s Notes
The ragu will keep, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 1 month.
Reviews (2)
Add Rating & Review 627 Ratings 5 star values: 139 4 star values: 178 3 star values: 197 2 star values: 88 1 star values: 25
Martha Stewart Member Rating: 5 stars 07/31/2017 This was excellent. I served it over boiled new potatoes and carrots. It's a keeper! Martha Stewart Member Rating: 5 stars 10/05/2014 This was fantastic! ! Wonderful flavor. Incredibly easy. Meat was so tender. We served it over egg noodles. This may be my boyfriend's new favorite. He proclaimed it restaurant quality. Definitely a keeper and the perfect Sunday evening meal.
Reviews (2)
Add Rating & Review 627 Ratings 5 star values: 139 4 star values: 178 3 star values: 197 2 star values: 88 1 star values: 25
Add Rating & Review
627 Ratings 5 star values: 139 4 star values: 178 3 star values: 197 2 star values: 88 1 star values: 25
627 Ratings 5 star values: 139 4 star values: 178 3 star values: 197 2 star values: 88 1 star values: 25
627 Ratings 5 star values: 139 4 star values: 178 3 star values: 197 2 star values: 88 1 star values: 25
5 star values: 139 4 star values: 178 3 star values: 197 2 star values: 88 1 star values: 25
Martha Stewart Member Rating: 5 stars 07/31/2017 This was excellent. I served it over boiled new potatoes and carrots. It's a keeper! Martha Stewart Member Rating: 5 stars 10/05/2014 This was fantastic! ! Wonderful flavor. Incredibly easy. Meat was so tender. We served it over egg noodles. This may be my boyfriend's new favorite. He proclaimed it restaurant quality. Definitely a keeper and the perfect Sunday evening meal.Martha Stewart Member
Rating: 5 stars 07/31/2017
This was excellent. I served it over boiled new potatoes and carrots. It’s a keeper!
Rating: 5 stars
Rating: 5 stars 10/05/2014
This was fantastic! ! Wonderful flavor. Incredibly easy. Meat was so tender. We served it over egg noodles. This may be my boyfriend’s new favorite. He proclaimed it restaurant quality. Definitely a keeper and the perfect Sunday evening meal.
All Reviews for Slow-Cooker Short Rib Ragu
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Slow-Cooker Short Rib Ragu
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
