Hearty Beef Short Ribs
User Rating: Cook Time
5 - 5.5 Quarts
6 - 6.5 Quarts
2 ½ lbs of beef short ribs, bone in
1-2 tablespoons coarse salt
1-2 tablespoons freshly ground black pepper
1-2 tablespoons olive oil
2 carrots, cut into 1/4 inch dice
2 celery stalks, cut into ¼ inch dice
1 large yellow onion, cut into ¼ inch dice
3 cloves of garlic, minced
1/3 cup red wine
1/3 cup crushed tomatoes
1/3 cup balsamic vinegar
3 bay leaves
Season each short rib with coarse salt and freshly ground black pepper and coat with olive oil.
Heat 1 T olive oil in a large sauté pan. Sear short ribs until just browned, about 2-3 minutes per side. Transfer to Crock-Pot® slow cooker.
Top meat with celery, carrots, onions, garlic and bay leaves.
In a separate bowl, combine wine, crushed tomato, vinegar, salt and pepper. Stir to blend. Pour into Crock-Pot® slow cooker.
Cook on low for 8-9 hours, turning once or twice, until meat is tender and easily falling from bone.
Remove ribs from Crock-Pot® slow cooker. Using an immersion blender (or traditional blender), puree the sauce, leaving some chunkiness.
Pour over ribs and serve.