Ingredients
- 1 ½ yellow onions
- 3 carrots
- 4 ½ lbs beef short ribs
- ¾ cup red wine
- 9 cups canned diced tomatoes
- ¾ cup sun-dried tomatoes
- 3 tbsp minced garlic
- 3 tbsp italian seasoning
- ¾ tsp red pepper flakes
- 1 ½ cups fresh basil
- 9 zucchinis
- 3 tbsp olive oil
Directions
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To do ahead:
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Step 1
Peel and dice onion and carrot.
In this recipe- 1 ½ yellow onions
- 3 carrots
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Step 2
In a slow cooker, combine short ribs, red wine, diced tomatoes and their liquid, sun-dried tomatoes, onion, garlic, carrot, italian seasoning, red pepper flakes, ¾ cup basil, and a pinch of salt and pepper. Cover and cook on low 7 to 8 hours.
In this recipe- 1 ½ yellow onions
- 3 carrots
- 4 ½ lbs beef short ribs
- ¾ cup red wine
- 9 cups canned diced tomatoes
- ¾ cup sun-dried tomatoes
- 3 tbsp minced garlic
- 3 tbsp italian seasoning
- ¾ tsp red pepper flakes
- 1 ½ cups fresh basil
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At mealtime:
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Step 3
Remove short ribs from the slow cooker and shred the meat into bite-sized pieces. Return to the sauce and season with salt and pepper. (If sauce is thin, keep uncovered while pasta cooks.)
In this recipe- 4 ½ lbs beef short ribs
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Step 4
Meanwhile, with a vegetable peeler, spiralizer, or sharp knife, peel zucchini lengthwise into long, thin "noodles." Heat olive oil in a skillet over medium-high heat. Add zucchini and cook 3 minutes, until al dente.
In this recipe- 9 zucchinis
- 3 tbsp olive oil
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Step 5
Enjoy short ribs and sauce over zucchini noodles, garnished with remaining ¾ cup basil.
In this recipe- 4 ½ lbs beef short ribs
- 1 ½ cups fresh basil
- 9 zucchinis
To freeze, pack individual portions in freezer-safe containers with as little empty space as possible. Cover tightly and keep frozen up to 2 months. Salad/garnishes should be prepared on the day you plan to eat.