They were outstanding! A definite "re-do" according to DH.
4 lb. beef short ribs, trimmed of excess fat
flour/garlic powder/salt/pepper (dredge ribs in this)
1/4 cup vegetable oil
2 large onions, quartered and sliced
2 large cloves garlic, minced
2 Tbsp. butter or margarine
carrots, small bag minis left whole (amount up to you)
4 stalks celery, coarse chop
1/2 can tomato paste
1 tsp. marjoram (dried)
1/2 tsp. thyme (used dry, didn't have fresh)
2 heaping Tbsp. Dijon mustard
2 tsp. soy sauce
2 tsp. Worcestershire sauce
more salt/pepper to taste if desired, doesn't need much more
2 cups dry red wine (I used burgundy)
1 cup water
2 large bay leaves
Combine flour, garlic powder, salt and pepper in zip lock bag. Put trimmed ribs in and shake to coat. Discard leftover flour.
Heat vegetable oil in large dutch oven pot until almost smoking, then add ribs, meat side down, brown and turn to bone side continue browning. Remove and place in slow-cooker meaty side up.
Put sliced onions in remaining fat in bottom of dutch oven pot, stir to coat and saute briefly.
Add minced garlic and butter and stir till butter is melted. Add the tomato paste and stir to coat onions and garlic with paste. Simmer a few minutes. Then add carrots, celery, marjoram, thyme, bay leaves,soy, Worcestershire sauce and Dijon. Stir to coat, then pour red wine and water into mixture and stir to heat until bubbling. Pour this mixture over the ribs in the slow cooker.
Cover and cook on high for 5 hours, or until bone slips out of ribs. I removed the ribs long enough to trim away the remaining fat or connective tissue that held the bones, then added the meat back into the juices.
I made basmati rice. Placed the meat and carrots on the plates, and then I spooned some of the juices over the rice on the plate. It was so rich and tasty. You could make a salad if needed, but I didn't bother tonight. Lots of ingredients but well worth it for the depth of flavors and richness.
Thanks for the recipes that I adapted to create my own.
June |