Beef and Carrot Ragu

Choose the red wine option in this slow cooker recipe for even more rich, deep flavor.


1 – 1 ½ pound boneless beef short ribs
Salt and ground black pepper
10 cloves garlic
8 ounce pkg. peeled fresh baby carrots, chopped
1 pound Roma tomatoes, chopped
½ 6 ounce can tomato paste with basil, garlic, and oregano
½ cup water or red wine
Fresh basil leaves (optional)


  1. Trim excess fat from rib meat. Cut beef in chunks, then sprinkle lightly with salt and pepper. Place beef in a 3 1/2- or 4-quart slow cooker.
  2. Smash garlic clove with the flat side of a chef’s knife or meat mallet. Separate and discard garlic skins. Place smashed garlic on beef. Add carrots and tomatoes to slow cooker.
  3. In a medium bowl, whisk together tomato paste and water or wine. Poor over meat and vegetables. Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours.
  4. Stir well before serving. Top servings with basil leaves.

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