Short Ribs Braised in Red Wine
Such a great winter slow-cooker meal that can be made ahead of time. My interpretation of a Williams Sonoma recipe.
- 3 lb. beef short ribs
- Salt and freshly ground pepper, to taste
- ½ cup flour
- 5 pieces bacon, small dice
- 2 Tbs. olive oil
- 1 yellow onion, diced
- 1 carrot, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, chopped
- 1½ Tbs. tomato paste
- 1 bottle Full-bodied red wine
- 2 Tbs. beef base
- 1 fresh rosemary sprig
- 1-inch piece Parmigiano-Reggiano cheese rind
S & P. Dredge the ribs in flour and shake off the excess.
In the stovetop-safe insert of a slow cooker over medium-high heat, cook the bacon until crispy, 3 to 5 minutes. Transfer to a paper towel-lined plate.
Working in batches, add the ribs to the insert and brown on all sides, about 10 minutes total. Transfer to a plate.
Pour off the fat from the insert. Set the insert over medium heat and warm the olive oil. Add the onion, carrot and celery and sauté until soft, about 10 minutes. Add the garlic and tomato paste and cook for about 1 minute. Add 1 cup of the wine and stir to scrape up the browned bits. Add the remaining wine and the beef base and bring to a simmer. Add the short ribs, rosemary and cheese rind. Set the insert on the slow-cooker base. Cover and cook on high for 4 hours, stirring occasionally.
Skim the fat off the cooking liquid, and discard the rosemary and cheese rind. Transfer the ribs to a serving bowl and cover with aluminum foil. Pass the vegetables and cooking liquid through a food mill into a fry pan. Simmer over medium heat until reduced by one-third, about 10 minutes. Adjust the seasonings with salt.
Serve the ribs and sauce over mashed potatoes and garnish with bacon bits & fresh grated parmesan.
photo courtesy of Williams Sonoma