Slow Cooker Short Rib Bucatini
 
Prep time
Cook time
Total time
 
Serves: 4-6 servings
Ingredients
  • 2 tablespoons olive oil
  • 6 beef short ribs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 12 ounces cremini mushrooms, sliced
  • ½ onion, chopped
  • 3 garlic cloves, minced
  • 1 (28-ounce) can tomato sauce
  • 3 tablespoons tomato paste
  • ½ cup beef stock
  • ½ cup red wine
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • 3 tablespoons brown sugar
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ⅓ cup freshly grated parmigiano-reggiano cheese, plus more for topping
  • 1 pound bucatini pasta, cooked
Instructions
  1. Heat a large pan over medium-high heat and add olive oil. Season the short ribs with the salt and pepper then add to the pan and sear until golden on all sides, a few minutes per side. Remove the short ribs and add them to the slow cooker.
  2. Add the sliced mushrooms, chopped onions and minced garlic to the same pan and sauté until onions are translucent, about 10 minutes. Add to the slow cooker along with the tomato sauce, tomato paste, beef stock and red wine. Stir in the oregano and red pepper flakes, then cook on low for 8 hours.
  3. After 8 hours the short rib should be falling off the bone tender. Remove the ribs with a pair of kitchen tongs (keep the sauce covered) and let them slightly cool until you can touch them. Remove the beef from the ribs and add it back to the slow cooker. Add in the brown sugar, salt, pepper, red pepper flakes (if you need more) and cheese. Stir well and keep in the warm crock pot until ready to serve.
  4. Serve over bucatini and top with extra cheese.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/slow-cooker-short-rib-bucatini/