Ingredients: |
Ingredients: 4 pounds boneless beef short ribs
Olive oil
Kosher salt and ground black pepper
3 large shallots, thinly sliced
1 medium rib celery, cut into 1/4-inch pieces
2 medium carrots, cut into 1/4-inch rounds
4 cloves garlic, roughly chopped
2 cups full-bodied red wine, such as cabernet sauvignon, zinfandel or shiraz
15-ounce can crushed tomatoes
1/4 cup Worcestershire sauce
3 large springs fresh rosemary
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
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Directions: |
Directions:1. Brush the ribs with a light coating of olive oil, then sprinkle all over with salt and pepper. Set aside.
2. In a large skillet over medium-high, heat 3 tablespoons of oil. Add the shallots, celery and carrots and about 1/2 teaspoon of salt. Cook until the vegetables begin to brown, about 10 minutes. Add the garlic and continue cooking until they begin to brown on the edges, another 2 to 3 minutes. Add the meat and turn to brown on all sides.
3. Transfer the mixture to a 4-quart or larger slow cooker, being sure to scrape the pan to get all of the liquid. Add the wine, tomatoes, Worcestershire sauce, rosemary, mustard and vinegar. Stir to combine. Cover and cook on high for 31/2 hours or low for 5 to 6 hours.
4. After cooking, transfer the short ribs to a large platter. Set aside. Remove and discard the stems of the rosemary sprigs. Transfer the liquid and vegetables in the slow cooker to a blender and carefully puree until smooth. Taste and adjust the seasonings. Serve the ribs on a bed of noodles, rice, mashed potatoes or cheese grits with sauce ladled over them. |
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