Chef notes
Elizabeth Heiskell, also known as the Debutante Farmer, shares her recipe for a hearty winter favorite: fall-off-the-bone short ribs braised in a slow cooker.
RELATED: Cheese grits
Ingredients
- 6 beef short ribs (5 to 7 pounds)
- 2 sprigs rosemary
- 6 sprigs thyme
- 1 bay leaf
- 1 stalk celery
- 3 teaspoons kosher salt
- 2 teaspoons coarsely ground black pepper
- 3 tablespoons vegetables oil
- 3 medium carrots, peeled and cut into 1-inch pieces
- 1 medium onion, roughly chopped
- 4 shallots, peeled and sliced ¼ inch thick
- 5 cloves garlic, peeled and halved
- 3 tablespoons all-purpose flour
- 3 tablespoons tomato paste
- 3 cups beef broth
- 1 cup full bodied red wine
- 1 teaspoon cornstarch
Preparation
Generously salt and pepper the short ribs in a large skillet over very high heat add 2 tablespoons canola oil and brown the ribs on all sides in bottom of a slow cooker. Whisk together flour and tomato paste until there are no lumps. Add broth and wine and continue whisking until smooth. Place all vegetables and herbs in the slow cooker, top with short ribs. The ribs should be covered by am inch of liquid. If you need to add more broth or wine, feel free to do so.
Cook on low for 8 hours.
Once ribs are melt in your mouth delicious, remove ribs and set aside, pour liquids and vegetables through a fine mesh sieve and into medium saucepan. Using the back of spoon, press against the solids to release all of the juices into saucepan and discard remaining solids. Skim as much fat from the top as possible.
Remove 1 cup of liquid, place in separate bowl, and whisk in cornstarch. After cornstarch has been added return to pan along with short ribs and warm with medium heat until heated through.
Serve over cheese grits with roasted carrots, butternut squash, turnips and thyme.
