This Slow Cooker Short Rib Ragu with Polenta and Wilted Greens is the perfect dinner to serve when you have a bunch of people swinging over for dinner, or when you want to have a fancy-feeling meal with a friend and then have incredible freezer leftovers for another day. I added a bunch of veggies to the tomato sauce base you make with diced tomatoes and assorted dry herbs, and the wilted greens served on the side help lighten up this dish as well.
While I served this slow cooker short rib ragu over polenta for a late summery dish, you could just as easily toss this with some fresh pasta and parmesan or add a scoop overtop of a roasted vegetable and couscous mix in the colder months. If you have an overload of zucchini, some sautéed zucchini would go just as nicely as a side to this dish. Make it your own!
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