Short Ribs Braised w/Red Wine
Serving Size: 4
Ingredients:
beef short ribs (bone-in), 2 pkgs of 4 bones each or as many as you easily fit in the crock pot
1 tablespoon olive oil
Veggies:
2 large carrot, chopped
1 medium onion, chopped
2 stalks celery, chopped
6 cloves garlic, minced
6-8 sprigs fresh thyme
4-5 sprigs fresh rosemary
Brazing Liquid:
750 milliliters dry red wine - pinot noir, 1 bottle
1/2 cup beef stock, "Better than Beef Bouillon" 1-large tbs dissolved in water
3 tablespoons tomato paste, dissolve in stock
1 tablespoon brown sugar, dissolve in stock
1.5 tsp salt & pepper
Gravy & Roux:
4 tablespoons butter
4 tablespoons flour
1 tablespoon Worcestershire sauce
1/4 cup beef bouillon
strained juice from crockpot, defatted
Salt & pepper, to taste
Directions:
1. Chop all the veggies and put in the CrockPot. Lay the rosemary & thyme on top.
2. Pour in 3/4 of the bottle of wine. Dissolve the brown sugar & tomato paste in the beef stock then add to the pot. Stir to combine.
3. Season ribs well with salt &pepper. Add olive oil to a large, heavy skillet on medium heat. Once oil is hot, add the short ribs and sear for 3-4 minutes per side. Don’t crowd the pan, instead do it in two batches.
NOTE: carefully wipe out the remaining oil in the pan, use remaining 1/4 bottle of wine to deglaze the bits & pieces then pour into the CrockPot.
4. Add the short ribs in as even of a layer as possible (some will likely stick out and that's ok). Cook on high for 4 hours then on low for another 4 hours. Test for tenderness. Continue to cook if necessary.
5. Finishing - a smooth rich gravy: Remove ribs to a plate and place in warm oven. Strain all the liquid and then defat. Start with a roux (equal parts flour and butter) stirring for 4-5 minutes over medium-low heat. After the 4 min stir, add the defatted liquid and stir over medium heat to thicken. Stir in Worcestershire & beef broth. Adjust with salt & pepper to taste. There will be plenty of liquid for the gravy, you might not need all of it.
We serve with mashed potatoes.
Serving Size: 4
Ingredients:
beef short ribs (bone-in), 2 pkgs of 4 bones each or as many as you easily fit in the crock pot
1 tablespoon olive oil
Veggies:
2 large carrot, chopped
1 medium onion, chopped
2 stalks celery, chopped
6 cloves garlic, minced
6-8 sprigs fresh thyme
4-5 sprigs fresh rosemary
Brazing Liquid:
750 milliliters dry red wine - pinot noir, 1 bottle
1/2 cup beef stock, "Better than Beef Bouillon" 1-large tbs dissolved in water
3 tablespoons tomato paste, dissolve in stock
1 tablespoon brown sugar, dissolve in stock
1.5 tsp salt & pepper
Gravy & Roux:
4 tablespoons butter
4 tablespoons flour
1 tablespoon Worcestershire sauce
1/4 cup beef bouillon
strained juice from crockpot, defatted
Salt & pepper, to taste
Directions:
1. Chop all the veggies and put in the CrockPot. Lay the rosemary & thyme on top.
2. Pour in 3/4 of the bottle of wine. Dissolve the brown sugar & tomato paste in the beef stock then add to the pot. Stir to combine.
3. Season ribs well with salt &pepper. Add olive oil to a large, heavy skillet on medium heat. Once oil is hot, add the short ribs and sear for 3-4 minutes per side. Don’t crowd the pan, instead do it in two batches.
NOTE: carefully wipe out the remaining oil in the pan, use remaining 1/4 bottle of wine to deglaze the bits & pieces then pour into the CrockPot.
4. Add the short ribs in as even of a layer as possible (some will likely stick out and that's ok). Cook on high for 4 hours then on low for another 4 hours. Test for tenderness. Continue to cook if necessary.
5. Finishing - a smooth rich gravy: Remove ribs to a plate and place in warm oven. Strain all the liquid and then defat. Start with a roux (equal parts flour and butter) stirring for 4-5 minutes over medium-low heat. After the 4 min stir, add the defatted liquid and stir over medium heat to thicken. Stir in Worcestershire & beef broth. Adjust with salt & pepper to taste. There will be plenty of liquid for the gravy, you might not need all of it.
We serve with mashed potatoes.
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