Crockpot meals are wonderful for busy days and this crockpot short rib ragu is certainly something you should try. Tender, juicy, and full of flavor, it is great for week night meals, special occasions, or to serve your guests.

WHAT ARE BEEF SHORT RIBS?

Short ribs are taken from the part of the cow near the ribeye, chuck, or brisket. There are differing views about whether or not short ribs must contain the bone. While the name itself implies it does, the boneless short ribs are meat portions taken off the bone.

Either bone-in or boneless will work for this recipe, however, bone-in produces more flavor. If using bone-in you will need to remove the meat from the bone when cooked to complete the ragu.

HOW TO PREPARE CROCKPOT SHORT RIB RAGU

In a medium bowl, pat the short ribs dry with paper towels. Salt and pepper the meat well, turning to ensure they are evenly coated.

Heat oil in a large skillet. Working in batches, brown the meat until mahogany in color. Remove from the pan and place in the crockpot.

In the same pan, add the onion, celery, and carrots. Cook for 3-4 minutes on medium-low heat until the vegetables begin to soften and the onions become translucent in color. Add the garlic and continue cooking for about a minute.

Carefully, pour the wine over the vegetables scraping any brown bits off the bottom. Once the mixture begins to simmer, add the balsamic vinegar, tomato paste, rosemary, bay leaves, and beef stock.

Add the vegetables to the short ribs in the crockpot. Cook on low heat for 6-8 hours.

Before serving, shred the beef and combine well with the vegetable gravy.

WHAT TO SERVE WITH SHORT RIB RAGU

I served this with creamy polenta. It could also be served over creamed potatoes, egg noodles, or pasta.

For additional side dishes you might use roasted asparagus, broccoli, or a salad. Remember that the ragu and polenta are rich, so you will want something lighter.

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