Slow-Cooker Short Rib Ragu
"This meaty sauce cooks itself while you're away, and gives you more than one option for an easy dinner. The dish is better when made ahead, giving you time to decide how you want to enjoy it. Serve this satisfying ragu over toasted bread, pasta, or polenta...."
INGREDIENTS
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2 teaspoons vegetable oil
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3 pounds boneless short ribs, cut into 3-inch pieces
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Coarse salt and ground pepper
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1 medium yellow onion, diced small
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1 large carrot, diced small
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1 can (28 ounces) whole peeled tomatoes
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2 sprigs oregano or rosemary
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