Slow Cooker Short Rib Ragu with Horseradish Gremolata

hostthetoast.com

Erica Steele

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2 tablespoons oil

4 pounds bone-in short ribs

Kosher salt and black pepper, to taste

1 shallot, minced

1 cup dry red wine

6 tablespoons butter

1 (28 ounce) can crushed tomatoes

1 (28 ounce) can whole peeled tomatoes, crushed with your hands

1 tablespoon beef base

1 sweet onion, finely chopped

1 head garlic, cloves peeled and separated

1 carrot, cut into large pieces

1 bay leaf

2 sprigs rosemary

2 sprigs parsley

2 sprigs thyme

¼ cup fresh parmesan cheese, plus more for topping

1 teaspoon crushed red pepper

1 ½ cups parsley, coarsely chopped

Grated zest of 1 small lemon

3 tablespoons fresh, coarsely grated horseradish

Pappardelle pasta (or zucchini noodles, or polenta), to serve

Directions at hostthetoast.com

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