Braised Short Ribs

By Derrek

Ingredients

• 3 1/2 lbs beef short ribs
• Coarse salt and freshly ground pepper
• 2 T olive oil
• 1 small carrot, diced
• 1 stalk celery, diced
• 1 medium onion, diced
• 4 cloves garlic, chopped
• 1/2 c balsamic or red wine vinegar
• 3/4 c red wind
• 6 plum tomatoes (I used small can of tomatoes)
• 2 c chicken stock
• 3 sprigs fresh thyme (or 1 t dried)
• 3 sprigs fresh rosemary (or 1 t dried)

Details

Servings 4

Preparation

Step 1

1. Season ribs with salt and pepper; heat oil in a Dutch-oven or large skillet; sear ribs until browned all over—10 to 15 min. Remove ribs and set aside.

2. Add carrot, celery, onion, garlic to pot and sauté until browned—about 10 min. Use add’l olive oil if necessary.

3. Add vinegar and red wine; deglaze pan.

4. Place ribs and veggies in slow cooker (or you can do this in the Dutch-oven in the regular oven at 300 ° for 3 ½ to 4 hrs.) and cook on auto (or low) for 8 hrs. (Meat should just barely cling to the bone)

5. You can remove ribs and reduce the liquid…..or not! Really good over pasta or served with mashed potatoes…..