Name: Slow-Cooker Short Ribs and Red Wine Sauce
Total time: 7 h
Ingredients: 2 tablespoons extra-virgin olive oil; 2 onions , chopped fine; 2 carrots , peeled and chopped fine; 1 celery rib , minced; 1/4 cup tomato paste; 6 garlic cloves , minced; 1/2 cup dry red wine; 1 (28-ounce) can diced tomatoes, drained; 1 (28-ounce) can tomato puree; 2 bay leaves; 2 1/2 pounds boneless English-style short ribs , trimmed and cut into 1½-inch pieces; Salt and pepper; Chopped fresh parsley

Why This Recipe Works

Here boneless short ribs were cooked until tender and shreddable in a rich red wine-based sauce. To build our sauce we first sautéed aromatics (onions, carrots, celery, garlic, and tomato paste) and then deglazed the pan with a healthy dose of red wine. To further complement the rich flavor of the meat and wine, we stirred diced tomatoes and tomato puree into the slow cooker, which gave our sauce just the right body and flavor. At the end of cooking we simply shredded the meat and stirred in some parsley.

Before You Begin

Serve the sauce over your favorite pasta.

Instructions

1. Heat oil in 12-inch skillet over medium heat until shimmering. Add onions, carrots, and celery and cook until softened and lightly browned, 8 to 10 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute. Stir in wine, scraping up any browned bits; transfer to slow cooker.

Stir tomatoes, tomato puree, and bay leaves into slow cooker. Season short ribs with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender, 8 to 10 hours on low or 5 to 7 hours on high.

Discard bay leaves. Using large spoon, skim fat from surface of sauce. Using potato masher, smash beef until coarsely shredded. Season with salt and pepper to taste. Before serving, stir in 2 tablespoons parsley for every 6 cups sauce.