While perusing Pinterest, I came across this recipe and immediately my mouth started to water. Braised short ribs is one of my favorite meals and I can't wait to make this in the crockpot. Who's coming over?
Traditional Red Wine Braised Short Ribs {via}
1 tablespoon olive oil
1 tablespoon butter
1 large onion, finely diced
3 celery ribs, finely diced
3 carrots, finely diced
3 tablespoons tomato paste
3 tablespoons flour
One 750 ml bottle of red wine (I used a Beaujolais nouveau)
1 cup veal or chicken stock
2.5 pounds bone in beef short ribs
2 tablespoons vegetable oil
salt and pepper
In a large enameled Dutch oven, heat the butter and olive oil. Add the onions, celery and carrot. Cover and cook over moderate heat until slightly softened, about 5 minutes. Uncover and cook until the vegetables are browned, 3 more minutes. Store in the tomato paste and flour. Cook for 1 more minute, stirring constantly. Add the wine and stock and bring to a simmer.
Meanwhile, heat the vegetable oil in a large skillet. Season the ribs on all sides with salt and pepper. Add the to the pan and cook over medium-high heat, turning onto all sides until they are browned, about 15 minutes.
Transfer to the Dutch oven. Partially cover and cook on 350 degrees for 2.5 hours
Transfer the ribs to plate and remove the bones. Strain the sauce into a heatproof measuring cup and skim off the fat. Return the sauce to the Dutch oven and boil until reduced to 2 cups, about 10 minutes. return the meat to the sauce and simmer over low heat until heated through. Serve with mashed potatoes, polenta or buttered noodles.
Crock Pot Braised Short Ribs
2.5 pounds short ribs, seared on all sides (see above)
3 large shallots, diced
2 ribs celery, diced large
2 cloves garlic, minced fine
2 tablespoons tomato paste
2 tablespoons barbecue sauce
One 750 ml bottle of red wine
Place all the ingredients into a large crock pot. Stir gently to combine the tomato paste and barbecue sauce with red wine. Cook on low for 4 hours.
Transfer short ribs to a plate and remove bones. You can strain the sauce and reduce it at this point. I threw mine away because I am only intending to use the meat for a few dishes the next few days and I had extra sauce from the oven ribs.
Amazing right?
