Bolognese Short Ribs

This is a frequent go-to recipe in my house for it’s satisfying flavor, and for it’s meal-stretching economy.  Grassfed short ribs are an inexpensive cut that are high in fat (the source of those amazing Conjugated linoleic acids and Omega 3 fatty acids), which makes them a calorie-dense food that can keep tummies full for long stretches of time.  But better still, those satiating calories can be stretched over several meals.    First, the rich and meaty short ribs are braised in a tomato sauce in the slow cooker,  making a hearty meal unto themselves, especially when paired with mashed potatoes.  We can generate about 6 portions this way.  The leftovers make a splendid meat sauce, which we often serve over spaghetti squash at this time of year, topped with some Romano Pecorino.  If there are leftovers of spaghetti squash and the meat sauce, we put them together and add them to a pot with simmering vegetables to make a substantial soup for yet another meal  Here is the initial recipe from which so many good feasts come:

Serves six

3 pounds short ribs

2 tablespoons salt

1 tablespoon pepper

1-2 tablespoons tallow or butter

1 whole onion, chopped

20 gloves garlic, peeled and left whole

2 cups seasoned tomato sauce (spaghetti sauce), or two cups diced canned tomatoes+ 1 teaspoon ea dried oregano, parsley and basil

Sprinkle short ribs with salt and pepper.  Heat a skillet on medium-high.  When smokes starts to rise off the skillet, coat lightly with tallow or butter then work in batches (making sure there is one inch of space around each piece of meat) to sear the ribs for 4 minutes per side.

Add the short ribs to the slow cooker along with the remaining ingredients.  Cook on low for 6-8 hours, until tender.