I was out of town this past weekend visiting my family. When I arrived back home on Sunday, I was greeted by a hearty aroma of sizzled beef melting in a wine reduction sauce for hours upon hours. It was one of those “There’s No Place Like Home” scents. It was angelic. Nostalgic. Everything. I. Needed. Can we just pause for a minute here?
Pause. Can you hear the singing? … I think it’s Enya …
Eau de braised beef smelled divine in our home. The ‘puter Hub spent most his Sunday chopping, sautéing, simmering, frying and preparing this heavenly, blissful meal. And, all for you-know-who. Yes, that’s right. Me. I suppose I will keep him around for a while. No, you may not borrow him. No, he’s not up for lease. No, I won’t put him on eBay. The nerve!
He even took pictures for all of you to drool over.
Warning: Upon consumption, beef cascades right off the bone.
Braised Short Ribs
Adapted from the All Clad Slow Cooker recipe book
Note: Our slow cooker has an insert that pops out so you can saute veggies and beef before slow cooking it so you might have to use additional pots.
- 1 bottle of full-bodied red wine (Zinfandel or Cabernet Sauvignon)
- 3 teaspoons of thyme
- 2 fresh rosemary sprigs
- 1 bay leaf
- 6 oz. can of tomato paste
- 4 lb. bone-in beef short ribs
- Salt and pepper
- 2 cups of all-purpose flour
- 3 tablespoons of olive oil
- 1 large onion
- 3 large carrots, peeled and cut into 1-inch chunks
- 3 chopped celery stalks
- 1 green pepper, chopped
- 4 garlic cloves
- 1 to 2 cups low-sodium beef stock
In a large sauté pan over medium heat, combine the wine, thyme, rosemary and bay leaf. Bring to a boil and cook until reduced about one-third, 15 to 20 minutes. Whisk in the tomato paste and cook for 10 minutes more. Remove from heat.
Season the short ribs with salt and pepper. Spread the flour on a rimmed baking sheet. Dredge the ribs in flour. Shake off any excess.
In the slow cooker insert or a large pot over medium-high heat, warm the olive oil until almost smoking. Working in two batches, brown the ribs on all sides, 7 to 10 minutes total. Transfer to a plate.
Reduce the heat to medium, add onions, carrots, celery, pepper and garlic to the same pot. Sauté for about 10 minutes. Add the wine mixture, stirring to scrape up the browned bits. Add the short ribs and enough stock to cover the ribs halfway. Transfer the mixture into a slow cooker. Cover and cook on high for 4 hours (or low for 8 hours).
Discard the herb springs and bay leaf. Transfer the ribs, vegetables and sauce to individual shallow bowls and serve.