Slow Cooker Short Rib Ragu

Slow Cooker Short Rib Ragu 2 Tbsp. cooking oil 2 lbs. beef short ribs (bone-in) 24 oz. jar spaghetti sauce (I use Rao’s tomato basil sauce) 1 white onion, diced 1 Tbsp. garlic, minced 1 1/2 tsp. dried basil 1 tsp. dried oregano 1/2 tsp salt 1/4 tsp. pepper 1/2 cup red wine (I like to use a red blend) Set a large skillet on the stove top and set to medium high heat. Add the cooking oil when the pan is hot. Brown the short ribs on all sides, no need to cook through. Add the browned short ribs to the slow cooker. Pour over the spaghetti sauce, add the onion, garlic, basil, oregano, salt, pepper and wine. Stir Cover and cook on LOW for 6-8 hours on low. When the cooking time is done remove the short ribs, remove the meat from the bones. Discard the fatty pieces and bones. Before adding the meat back to the sauce. I like to degrease the sauce by laying paper towels over the grease and lifting quickly. Discard paper towels. Add the meat into the sauce and stir. For serving I boiled a 16 oz. box of Gnocchi (dumplings) and then stirred them into the sauce. These stood up to the sauce very well and didn’t get soggy. We didn’t eat for over an hour after I added them to the sauce. I found the gnocchi on the top shelf above the dried pasta in the store. You can serve this sauce over any noodle as well. Top with parmesan cheese