Short Ribs

By kylaroy7

Ingredients

• 4 pounds boneless beef short ribs
• 1 tablespoon olive oil
• 1 large onion, chopped
• 6 garlic cloves, sliced
• 3 large carrots, coarsely chopped
• 2 celery ribs, chopped
• 1/2 cup dry red wine
• 1 28 ounce can crushed tomatoes in thick puree
• 3/4 cup pitted sliced green olives
• 3/4 cup low-sodium beef broth
• 1/4 cup coarsely chopped flat-leaf parsley, plus additional for garnish
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground black pepper
• 2 thyme sprigs

Details

Servings 8
Preparation time 40mins
Cooking time 40mins
Adapted from lhj.com

Preparation

Step 1

Directions

1. Rinse short ribs and pat dry; season with salt. Heat oil in a large skillet over moderately high heat until hot but not smoking. Add ribs, in batches, and cook, turning, until browned on all sides, about 5 minutes; transfer, as cooked, to slow cooker. Pour off all but 1 tablespoon of fat from skillet. Add onion, garlic, carrots, and celery; cook over moderate heat, stirring and scraping up any brown bits from bottom of skillet, about 3 minutes. Add wine and simmer 2 minutes. Transfer to slow cooker with remaining ingredients and stir to combine. Cook, covered, on low heat until ribs are very tender, about 4 hours. Remove thyme sprigs. Serve ribs with their sauce over buttered noodles or mashed potatoes and garnish with parsley. Makes 8 servings.