It’s a whopping 14′ F out there this morning and with the wind it says it “feels like” -2′ F. Looks like it will be another inside day for me, seems to be a lot of those. I do have one more puzzle to open and there will be football on later plus I am sure there are some closets or cupboards I could go through – not sure I will be that bored but who knows I cleaned out under the fridge yesterday LOL.
The recipe I am going to share today is crazy easy with high praised results. I had picked up some short ribs that I didn’t have a plan for I just knew I haven’t had a short rib meal I didn’t like so why not. I had some leftover red wine in the fridge I wanted to use up before it spoiled; it can happen! So with a few simple ingredients I generally always have on hand. I browned the ribs and dropped them in my slow cooker for the day.
I had some leftover homemade pasta from my sons wedding in the freezer; look at me using what I have on hand… After the first or maybe second bite my daughter asked where did you come up with this? I have had it before and I wanted something different so I thought I would try it. We had some leftover ragu so my daughter and I had it for lunch over some gnocchi that was in the freezer. See what I am doing here. My husband cooked up some penne; he said he liked it with the penne better than over the fettuccini I initially served it over. The gnocchi was pretty fantastic too. I hope you give this a try!
short rib ragu
- 2 pounds short ribs - bone in
- 2 tablespoons olive oil
- 24 ounce jar of marinara sauce Rao's is my go to
- 1 medium onion diced
- 1 tablespoon garlic minced
- 1 1/2 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup red wine
- Season the ribs with salt and pepper on both side
- in a large sauté pan add some oil and brown the ribs for 2-3 minutes per side, you are not cooking them through just getting some color on them to add more flavor. Add them to your slow cooker.
- I sautéed my onions and my garlic because I like to, you can skip this if you would rather. Top the ribs with the jar of sauce along with the rest of the ingredients. give it a little stir and cook on low for 6-8 hours.
- one done you are going to want to remove the ribs discarding the bones and any excessive fatty parts, I also recommend degreasing the best you can before you add the meat back into the sauce. I used a spoon and some paper towels.
- Serve over your favorite pasta, top with some freshly grated parmesan cheese. We used fettuccini, gnocchi and penne. All worked for us.