Slow Cooker Beef Short Ribs with Rigatoni Pasta

Happy Thursday! I am so glad tomorrow is FRIDAY! Looking forward to a nice relaxing weekend spending time with family and friends. Yesterday, I cooked this lovely meal in my slow cooker. By the time Becca came home from cheer practice, dinner was already on the table. Lots of leftovers to eat and share!

Slow Cooker Beef Short Ribs with Rigatoni Pasta

Ingredients

4 Beef Short Ribs, salted and peppered on each side. Coast with olive oil. Massage.
1 container mushrooms
2 celery stalks, chopped
3 carrots, chopped
1/2 onion, chopped
3 cloves of garlic, crushed and minced
3 tablespoons tomato paste
3 tablespoons Worcestershire sauce
1/2 cup red wine
1 beer
1 jar of your favorite tomato sauce
1 pound Rigatoni (or any hearty noodle)

Directions

*****Can be done the night before******
Brown ribs on high heat, about 6 minutes on first side, 3 minutes on second side.
Take out meat and turn down heat to med. Saute veggies, about 15 minutes. Add in tomato paste and stir together, about 3 minutes. Add in red wine. Reduce, about 3 minutes. Put ribs in the bottom of slow cooker. Add veggies, Worcestershire, beer, and tomato sauce. Mix with salt and pepper to taste. Cover and refrigerate overnight.

In the morning, plug in slow cooker and cook on low heat for about 8 hours. If you have to go longer, that is just fine. If you can prepare all of this in the morning that is fine. You can also cook this on high for 4-6 hours.

All you have to do in the evening is make the pasta. This would also be amazing over Polenta or mashed potatoes.

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