Braised Short Ribs (in a CROCK POT!)

This is my "I'm-fancy-but-really-it's-from-a-crock-pot" dinner. Don't be fooled, there are a few steps to this - it's not the kind of recipe where you literally throw everything in and walk away. But IT IS worth every step. In this recipe I served the ribs over truffled mashed potatoes but it's also really good served over polenta!

This is mine and Al's favorite winter dish. I think Al's biggest fear in life is that I never make enough food to fill him (it only happened once and he'll never forgive me) but one portion of these ribs and he never complains!!

Make sure you get at least two ribs that have plenty of meat on them. The others that come in the package may be a little skimpier but that's okay. This recipe used about 2.5lb of short ribs and it was plenty for two people with leftovers - so feel free to double it for a dinner party or half it for just yourself!

These aren't the best photos but make sure you sear the ribs after you've drenched them in flour to give them a nice brown crust! After you've browned the ribs, be sure to saute the veggies as well until they are fragrant. This will really give the dish a lot more depth of flavor.

Another note** - for the beef broth.. there's a lot of funky one's out there full of food coloring. Try going for an organic kind if you have the option.

Let me know what you think of this recipe by commenting below or if you served it over a different side!

Serves 2-3

INGREDIENTS:

2.5 lb short ribs

3 tbs olive oil

1 cup flour

3 carrots, chopped

1 celery stick, chopped

1 onion, chopped

2 cloves of garlic

1/2 can of tomato paste

1/2 bottle full body red wine

14 oz beef broth

1 bay leaf

4 sprigs of thyme

2 stems of rosemary

salt & pepper

chopped parsley for garnish

METHOD:

  • get all of your ingredients ready - chop your carrots, celery, onion and garlic and place in a bowl.

  • take your short ribs and season them well with salt and pepper on each side. Then dredge them in flour and shake off any excess. Sear them in a dutch oven on medium-high heat with the olive oil until they are browned on each side, working in batches. Place in crock pot when you're done.

  • in the same pan, throw your veggie mix in, adding more olive oil if needed and saute for about 10 minutes, then add to crock pot.

  • still in the same pan, add the wine, tomato paste and herbs (minus the parsley) and stir until the tomato paste is fully dissolved. Cook on high heat for about 5 minutes then add to the crock pot with the beef broth. Cook on high heat for 6 hours.

  • After 6 hours, remove the short ribs from the crock pot and set on a plate and cover with foil. Strain the broth from the crock pot so that it's just liquid and refrigerate for at least an hour. During this time, all of the fat should render to the top as it solidifies. Once it does, using a spoon, remove the fat. The rest of the liquid will be your au jus.

  • When ready to serve, heat up your short ribs and au jus and serve over mashed potatoes or polenta! Enjoy!

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