I had never made short ribs until I tried these. It has been a little bit of a running joke in the T household... Everyone has said that the short ribs we had served at our wedding were the best short ribs ever. While neither tt or I got to try them {not even at the tasting!}, I 100% believed the reviews because the food that is put out at FG is hands-down delish.
I wanted to make short ribs for tt as a "special dinner" when he returned home from his trip to Deutschland a few weeks back. Slow braised, served with cauliflower mash, and roasted asparagus... sounded like a meal made for a king's return to his castle. {I actually think I made garlicky kale with it too, since I can barely get through a meal without garlicky kale.}
Realizing that the actual braising process takes hours, I thought that the crock was really the only way to go, especially since he got back on a Friday. I worked a long @$$ day on the Thursday before, but knew I just had to get to the grocery store anyway. So, I headed to Stew's to get my ingredients. I loaded up my basket, and even bought flowers to put out.
Red-wine Braised Short Ribs {in the crock pot!}
Original non-crock recipe: soletshangout.com
Ingredients
2+/- lbs boneless beef short ribs
1 tbs coconut oil
S+P and garlic powder to taste
1 yellow onion, diced
3 carrots, diced
4 celery stalks, diced
1 Tbl minced garlic
1/2 bottle of red wine {I used a Cab}
1.5 cups beef broth
8 oz marinara sauce
Instructions
- Rinse off short ribs and pat dry. Liberally salt, pepper and garlic each side of your short ribs.
- In a large soup pot heat oil over medium heat. Brown short ribs on all sides until the outsides have a seared crust to them. Set aside.
- Add diced veggies and garlic to pot cook briefly in the oil/fat left over from searing ribs. Allow the veggies to begin to soften.
- Transfer veggies to crock pot and add your short ribs along with the wine, tomato sauce, and beef broth.
- Cook in crock pot on low for 8 hours.
Notes
- I would also add in a bit of tomato paste the next time to add to the depth of flavor. The original recipe called for regular canned tomato sauce. I used marinara instead, and I don't think it has quite the right flavor.
- These are so so good- so tender and delicious. I want to eat them every day for the rest of my life.#thebombdotcom