Name: Slow-Cooker Rustic Italian Braised Beef Short Ribs
Total time: 6 h
Ingredients: 2 onions , chopped; 10 garlic cloves , sliced thin; 3 tablespoons tomato paste; 1 tablespoon extra-virgin olive oil; 1 tablespoon minced fresh oregano or 1 teaspoon dried; 1/2 teaspoon red pepper flakes; 1 (28-ounce) can whole peeled tomatoes , drained; 2 1/2 pounds boneless English-style short ribs , trimmed; Salt and pepper; 1/4 cup chopped fresh basil

Why This Recipe Works

Starting with the aromatics, we softened onions and bloomed tomato paste, garlic, oil, oregano, and red pepper flakes in the microwave. We added this flavor-packed mixture to the slow cooker with a can of whole peeled tomatoes. As the short ribs simmered, the tomatoes softened and melded with the aromatic ingredients and meaty short ribs to create a hearty tomato sauce reminiscent of a traditional Sunday gravy. Once the short ribs were meltingly tender, we defatted the sauce. Then we stirred it back into the tomatoes, breaking the tomatoes into large chunks. A generous sprinkling of fresh basil finished the dish on a bright note.

Before You Begin

Look for boneless short ribs that are well marbled and measure about 2 inches wide and 1 inch thick.

Instructions

1. Microwave onions, garlic, tomato paste, oil, oregano, and pepper flakes in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir in tomatoes. Season short ribs with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender and fork slips easily in and out of meat, 8 to 9 hours on low or 5 to 6 hours on high.

Transfer short ribs to serving dish, tent loosely with aluminum foil, and let rest while finishing sauce. Strain sauce into fat separator, reserving tomatoes, and let sit for 5 minutes. Add reserved tomatoes to large bowl and break into large chunks with back of large spoon. Add defatted sauce and season with salt and pepper to taste. Spoon sauce over short ribs and sprinkle with basil. Serve.