Slow-Cooker Short Rib Pasta

Ingredients:

• 2 T EVOO

• 4 lbs short ribs

• 1 Yellow onion, diced

• 4 carrots, diced

• 2 celery stalks , diced

• 5 garlic cloves, minced

• 1 (6oz) can tomato paste

• 1 (14 oz) can crushed fire roasted tomatoes

• 1 1/2 c red wine, dry

• 2 T Worcestershire sauce

• 2 c beef broth

• 4 sprigs fresh thyme

• 2 sprigs fresh rosemary

• 2 bay leaves

• 1 parmesan rind

To Garnish:

• freshly shaved parmesan

Directions:

1. Heat the EVOO in a Dutch oven over medium-high heat. Season the ribs with salt & pepper. Once the oil is warm, add the short ribs and brown each side, about 1-2 minutes each. Remove from the pan and set aside in the crockpot.

2. Add the onion, carrots, and celery to the Dutch oven and cook until browned, 4-5 minutes. Stir in the minced garlic and tomato paste until smooth. Pour in 1/2 c of the red wine to deglaze the pan and stir. Remove from the Dutch oven and place in the crockpot.

3. Add everything else to the crockpot and gently stir to combine. Cook on high for 4-5 hours or low for 6-7.

4. Take the short ribs out and shred using two forks. Discard the bones and place the meat back in the crockpot.

5. Serve over your favorite noodles and top with freshly shaved parmesan.

Enjoy!!