Long, slow braising in red wine makes these meaty beef short ribs moist, tender and insanely delicious!
4 bone-in short ribs (about 5 pounds)
Salt and freshly cracked black pepper, to taste
2 cups dry red wine
2 tbsp. olive oil
1 Spanish onion, chopped
1 carrot, chopped
2 celery stalks, chopped
3 to 5 garlic cloves, peeled and roughly chopped or left whole
2 tbsp. all-purpose flour
2 tbsp. tomato paste
2 cups veal stock or beef stock
2 sprigs rosemary, chopped or left whole
2 bay leaves
2 tbsp. chopped parsley, for finishing
Preheat oven to 400 degrees F.
Season short ribs with salt and pepper. Add to roasting pan. Roast until well browned, about 20 minutes. Transfer to slow cooker. Drain any excess fat from pan. Add 1/2 cup of the red wine, scraping to incorporate the drippings into the wine. Transfer pan drippings to slow cooker.
Heat skillet over medium heat. Add olive oil. When oil is hot, add the onions, carrots, celery and garlic. Season with salt and pepper. Sauté vegetables until start to soften, about 3 to 5 minutes.
Add the flour. Stir and cook for 2 minutes. Add tomato paste, stir and cook for 1 to 2 minutes. Slowly stir in the remaining red wine. Let simmer and reduce, about 5 minutes. Add veal stock, rosemary and bay leaves and let simmer and reduce, about 5 minutes more. Transfer all to slow cooker.
Set slow cooker to low. Cover and cook until meat is fork tender, about 6 to 8 hours.
Remove short ribs to serving dish. Drain sauce and pour over short ribs. If desired, add strained sauce to sauce pan and heat over medium heat, reduce until thick, about 10 to 15 minutes.
Garnish with parsley.
Yield: 4 servings.