Feeling the cold weather in your bones yet? Here's a recipe that will help. And don't worry, you won't have to lift too many fingers, the slow cooker does most of the work. Serve this with crusty bread (I'm inclined to say Texas Toast) or over pasta.
Slow Cooker Short Rib Ragu
adapted from Everyday Foods
2 teaspoons vegetable oil
3 lbs boneless short ribs, cut into 3 inch pieces
salt and pepper
1 medium onion, diced small
1 large carrot, diced small
1 can (28 oz.) whole peeled tomatoes
2 sprigs rosemary
In a large skillet, heat oil over medium-high. Season short ribs with salt and pepper. Cook in batches until just brown on all sides. Transfer ribs to slow cooker.
Pour off all but 1 teaspoon fat from skillet and add onion and carrot. Cook until vegetables are soft, about 3 minutes. Add 1/2 cup juice from tomatoes, stirring and scraping up brown bits from skillet.
Transfer vegetable and juice to slow cooker. Add tomatoes, breaking them up as you go. Add rosemary sprigs. Season with salt and pepper. Cook on high 6 hours.
Remove rosemary sprigs and skim fat from cooking liquid. Serve immediately or let cool. Can be kept in the refrigerator 3 days or frozen for up to 1 month.