Ingredients

  • 3 pounds beef short ribs
  • 3 tablespoons Olive oil
  • 1 medium onion, diced small
  • 2 carrots, diced small
  • 3 garlic cloves, minced
  • 1 cup dry red wine
  • 1 24 canned chopped tomatoes, ounce
  • 1 tablespoon tomato paste
  • ¼ cup parsley fresh, chopped
  • cup basil fresh, chopped
  • 1 teaspoon dried oregano
  • salt and ground black pepper to taste
  • 1 pound pasta
  • parmesan cheese, garnish
  • fresh parsley, garnish

Directions

Brown ribs in oil on all sides. Put in slow cooker, add onions and carrots to skillet and cook 3 minutes. Add garlic.
Add wine and cook 4 minutes. Pour this over ribs, add tomatoes, paste, parsley, basil, oregano, salt and pepper.
Cook on low for 6 hours. May need to add beef broth or water.
Shred meat and remove bones. Return to sauce. Add one cup of pasta sauce to cooked noodles. Add more sauce when serving and garnish with cheese and parsley. OR put in a 275° oven, covered for approximately 4 hours.

Source

Servings/Yield