Short Rib Rigatoni

Ingredients

• 4 lbs of beef short rib

• 3 large carrots peeled & diced

• 1 large yellow onion diced

• 2 celery stalks diced

• 2 tbsp of minced garlic

• 6 oz of tomato paste

• 1 cup of red wine

• 14 oz crushed tomatoes

• 2 cups of beef broth

• 1.2 cup of heavy cream

• 1/2 cup of parmesan

• Olive oil

• Salt

• Pepper

• Bay leaves

• Rosemary

• Pasta

Directions:

1. Add olive oil to a cast iron pan over medium heat.

2. Season the short ribs with salt and pepper and cook in the cast iron for 3-4 minutes on each side.

3. Remove from the pan and add the carrots, onion, celery and minced garlic to the pan. Let cook for about 15 minutes or until the vegetables are brown and soft.

4. Add the tomato paste and cook for 2-3 minutes.

5. Pour in the red wine and cook for 3-4 minutes.

6. Add your short ribs, and tomato vegetable mixture to a crock pot. Add the crushed tomatoes, beef broth, salt, pepper, and herbs.

7. Cook on high for 3 hours, low for 2 hours.

8. Remove the short rib and the meat should fall off the bone.

9. Add the meat back into the crock pot.

10. Cook your pasta according to instructions on the box.

11. Once the pasta is done add the heavy cream and parmesan to the crock pot and mix together.

12. Add your short rib sauce on top of your pasta.

13. Top with additional parmesan and enjoy!