Slow Cooked Short Rib Ragù (Edit recipe)

Notes

Recipe yields approximately 8 cups of sauce, depending on how long the sauce reduces. Plan for about ½ cup of sauce per serving. Herbs -  Buy pre-packaged bundles sold at the grocery store, or a bundle a mixture of what you have on hand. Fresh thyme, parsley, basil, or oregano all work great. Short Ribs - Bring ribs to room temperature and pat them dry to get the best sear. Red Wine - Can be substituted with extra beef broth or stock. Dairy-Free - Omit the parmesan and replace the cream with unsweetened non-dairy alternative. Full fat canned coconut milk, oat milk or soy milk are recommended. Thick - Simmer the sauce uncovered to reduce it to an even thicker consistency. Oven - After covering the pot, move to a preheated 325˚ oven to cook for 2-3 hours until fork tender instead of simmering on the stovetop. Slow Cooker - Sear ribs in a pot on the stovetop and transfer to a crock pot. Saute the onions, carrots, and celery in the same pot, and then add the garlic and tomato paste. Deglaze the pan as directed and add this mixture to the slow cooker. Add in the fresh herbs, tomatoes, and beef broth. Cover and cook on high for 4-6 hours or low for 6-8 hours until tender. Make Ahead - Store cooled sauce in an airtight container in the refrigerator for 3-5 days or in the freezer for 3 months. Frozen sauce should be thawed completely in the refrigerator and then re-heat in a pot on the stovetop over medium-low heat. Extra broth or cream can be added if needed.