- 8
- 40 mins
- 40 mins
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
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.