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Crockpot Beef Short Ribs Bolognese

Author: Catherine's Plates

Ingredients

  • 3 lbs beef short ribs
  • 2 TBS olive oil
  • salt & pepper to taste
  • 4 TBS butter, melted
  • 2 cans beef broth
  • 1 can (28 oz) whole tomatoes
  • 3 oz tomato paste
  • 3 carrots rough chopped
  • 1 onion rough chopped
  • 2 TBS garlic minced
  • 2 tsp dried basil
  • 2 tsp dried parsley
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 4 TBS parmesan cheese shredded

Instructions

  • Sprinkle salt & pepper onto the short ribs.
  • Heat olive oil in a dip skillet, and place short ribs into skillet.
  • Brown on all sides. (This adds a layer of flavor and color)
  • In crockpot place carrots, onions, tomatoes, tomato paste, beef broth, butter, parmesan cheese, basil, parsley, oregano, and thyme. Mix well.
  • Place ribs into crockpot submersing them into the sauce.
  • Cook on low for 7-8 hours or on high for 4-6 hours. (Meat should fall off the bone.)
  • Remove the bones and place in bowl. Remove the meat. Separate the meat and fat muscle. Shred the meat and place back into sauce, and mix well.
  • Cook pasta per instructions on back of package. Place pasta on plate and pour Bolognese over pasta.
  • Enjoy!