Wednesday, June 17, 2015

Slow Cooked Short Ribs

We have a small, local organic market here in our small town and I just love it.  One (of the many!) cool things they offer are bimonthly produce boxes and monthly meat boxes.  I love these boxes not only for the fresh, organic ingredients, but also because they force me to try new things.

Short ribs were new to me.  So new that I had no clue where to start!  After a little research, I decided that short ribs, red wine, thyme and a crock pot seemed like the way to go!

I know there are some crock pot haters out there, but I was told these turned out amazing!  The meat was tender and the sauce was nice and hearty.

Slow Cooked Short Ribs


2lbs beef short ribs (about 4 large)
1/2 cup all purpose flour
1 tsp Kosher salt
1/2 tsp black pepper
8 oz mushrooms, sliced
1 onion, chopped
2-4 tbsp olive oil
1/2 cup dry red wine
1/2 cup beef stock
1 tsp thyme
1 tbsp tomato paste
1.  Heat olive oil over medium high heat in a large skillet. Combine the flour, salt and pepper in a shallow dish.  Coat the short ribs on all sides in the flour and place in the hot oil.  Brown short ribs on all sides, about 1 minute per side and place in the crock pot.  Lower skillet heat to medium and add the remaining olive oil.

2.  Add onions, mushrooms and thyme to the pan.  Sauté until beginning to soften and brown; 5-8 minutes.  Slowly add the red wine and beef stock.  Scrape any bits off of the bottom of the pan and bring stock and wine to a simmer; stir in the tomato paste.  Allow to simmer for about 5 minutes until it has reduced and thickened.

3.  Pour the sauce over the short ribs and cook on low for 6-8 hours.  Serve and enjoy!