Ingredients
- 5 pound bone-in english-style short ribs, meat and bones separated
- 2 tablespoon vegetable oil
- 2 tablespoon onions, chopped medium
- 1 tablespoon carrot, peeled and chopped medium
- 1 tablespoon celery rib, chopped medium
- 2 tablespoon tomato paste
- 1 tablespoon minced fresh thyme or 1 teaspoon dried
- 3 tablespoon all-purpose flour
- 2 cup dry red wine
- 2 tablespoon balsamic vinegar
- 2 cup low-sodium chicken broth
- 2 cup bay leaves
- 2 tablespoon minced fresh parsley
Preparation
Baking Directions:
Short ribs are all about the meat and the sauce.
One taste of these long-cooked ribs with their dark glossy sauce and you'll be glad you put your microwave and skillet to work first.
Arrange beef bones in a dish and microwave (in batches, if microwave is small) until well browned, 10 to 15 minutes; transfer to slow cooker.
Dry short ribs with paper towels and season with salt and pepper.
Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking.
Brown half of short ribs well on all sides, 7 to 10 minutes; transfer to slow cooker.
Repeat with remaining tablespoon oil and remaining short ribs; transfer to slow cooker.
Add onions, carrot, celery, tomato paste, and thyme to fat in skillet and cook over medium-high heat until onions are softened and lightly browned, 8 to 10 minutes.
Stir in flour and cook for 1 minute.
Slowly whisk in wine and vinegar, scraping up any browned bits and smoothing out any lumps.
Bring to simmer and cook until reduced to 1 cup, about 5 minutes; transfer to slow cooker.
Stir broth and bay leaves into slow cooker.
Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.
Transfer short ribs to serving platter and tent loosely with aluminum foil.
Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
Strain braising liquid, discarding solids, and season with salt and pepper to taste.
Stir in parsley.
Spoon 1 cup sauce over short ribs and serve with remaining sauce.
Tips:
Separating the meat from the bones-and "roasting" the bones in a surprising way-yields the most flavorful dish.
To remove the meat from the bones, insert a knife between the rib and meat, staying as close to the bone as possible, and saw the meat off the bone.
Before adding the bones to the slow cooker, microwave them for 10 to 15 minutes.
