Braised Beef Short Ribs in the Crock Pot Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 LB bone-in beef short ribs, cut crosswise into 2" pieces
Kosher salt
Ground black pepper
3 T. vegetable oil
3 medium onions, roughly chopped
3 medium carrots, peeled, roughly chopped
2 celery stalks, roughly chopped
2 fresh or dried bay leaves
3-4 cloves of garlic, smashed but whole
2 cups low sodium beef stock
3 T. all-purpose flour
1 T. tomato paste
1 750-ml bottle of dry red wine (i.e. Cabernet Sauvignon)
2 fresh or dried bay leaves
3-4 cloves of garlic, smashed but whole
1 LB fresh button mushrooms (optional)
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Directions: |
Directions:Add chopped carrots, onion, celery, garlic and bay leaves to large Crock Pot. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides and place in Crock Pot with vegetables. Pour beef stock over ribs and vegetables. In remaining oil and drippings from the browned ribs, add flour and tomato paste, stirring constantly, creating a deep red roux. Stir in wine, allow to come to a simmer, then pour into the Crock Pot. Then set it and forget it! Adjust Crock Pot temperature to med-high and cook 6-7 hours. Enjoy!
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Number Of
Servings: |
Number Of
Servings:6-7 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Optional: For additional yumminess add 1 LB of fresh cleaned button mushrooms at about hour # 5.
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