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short rib ragu

easy crowd pleaser, let your slow cooker do all the work
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Ingredients
  

  • 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

Instructions
 

  • 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.