I’ve mentioned it before, but we belong to a healthy eating program where we get farm-raised, pastured beef and pork on a weekly basis. I ask for “weird” cuts all the time, because those weird cuts often make the BEST crock pot ingredients. A few weeks back we got 3 HUGE short ribs. I instantly thought braised beef ragu. Super easy to accomplish in the crock pot.
Like most of my “recipes” this really isn’t a recipe, but a method.
- 3-5 beef short ribs
- 3-4 cloves garlic, smashed
- 1 large onion, rough chopped
- 3 carrots, chopped
- 2 celery ribs, chopped
- 3 tablespoons fresh parsley
- 28 ounce can fire roasted, chopped tomatoes
Heat a large, heavy skilled (I prefer cast iron) over medium-high heat. Season short ribs with salt and pepper, and brown on each side. Once brown, set aside on paper towel.
To pan, add your chopped vegetables. Sauté over medium heat until onions are translucent, approximately 10 minutes.
To the crock pot, add the short ribs and your saluted vegetables and then the can of fire roasted tomatoes in their juices. Cook on low for 8-10 hours. I like to shred the meat off the short rib, and add it back into the tomatoes. Spoon over pasta or polenta Delicious served with a salad.