Saturday, November 6, 2010

slow-cooker short rib ragu... 6 hours 30 minutes

the goods:

2 teaspoon vegetable oil
3 pounds boneless short ribs, cut into 3-inch pieces
1 medium yellow onion, diced small
1 large carrot, diced small
1 can (28 ounces) whole peeled tomatoes
2 sprigs oregano or rosemary

In a large skillet, heat oil over medium-high. Season short ribs with salt and pepper. In batches, cook until browned on all sides, about 10 minutes total. Transfer ribs to a slow cooker.

Pour off all but 1 teaspoon fat from skillet and add onion and carrot. Season with salt and pepper and cook, stirring, until vegetables are soft, 3 minutes. Add 1/2 cup juice from tomatoes, stirring and scraping up browned bits from skillet with a wooden spoon. Transfer vegetables and liquid to  slow cooker and add tomatoes, breaking them up as you go.

Add herb sprigs; season to taste with salt and pepper. Cover and cook on high until meat is fork tender, 6 hours.

With a slotted spoon, remove herb sprigs and shred meat with two forks. Serve over noodles, on top of crusty bread, or just with some potatoes! YUMMY!

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