I have a confession to make...I am not usually good at cooking beef. My stepmother can take any cut of beef and make it just melt in your mouth. As for me? Unless I put it in the slow cooker, it tends to come out like shoe leather - tough and chewy. Because of this, I rarely cook beef at home (and the truth is, it is my least-favorite meat), but the rest of my family loves beef so I am always looking for ways to make it that I won't screw up!
I was watching Master Chef a little while ago and someone was making short ribs and I realized that I have never had short ribs in my life. They used a pressure cooker, but I didn't feel like pulling that out, so I figured that I would try making crockpot short ribs. Inspired by this recipe, I gave it a shot!
The results were fall-off-the-bone deliciousness.
To make my Crockpot Short Ribs, you will need:
- 12 pieces beef short ribs (about 5 lbs)
- 1 tablespoon Vegetable Oil
- 3 garlic cloves, minced or run through a garlic press
- ¼ cup diced celery
- ¼ cup diced onion
- ¼ cup diced celery
- 4 tablespoon + 6 tablespoon all-purpose flour
- 2 cups dry red wine
- 2 cups beef stock (not broth)
- 1 cup diced Italian-style canned tomatoes
- 2 whole dried bay leaves
- 1 tablespoon fresh chopped thyme
- Salt and pepper to taste
Ingredients
- 12 pieces beef short ribs
- 1 tablespoon Vegetable Oil
- 3 garlic cloves minced or run through a garlic press
- ¼ cup diced celery
- ¼ cup diced onion
- ¼ cup diced celery
- 4 tablespoon + 6 tablespoon all-purpose flour
- 2 cups dry red wine
- 2 cups beef stock not broth
- 1 cup diced Italian-style canned tomatoes
- 2 whole dried bay leaves
- 1 tablespoon fresh chopped thyme
- Salt and pepper to taste
Instructions
- Heat oil on medium in large heavy skillet.
- Lightly dust short ribs with the 4 tablespoon of flour
- Brown short ribs lightly on all sides, about 8-10 minutes
- Place short ribs in the slow cooker and discard all but about 2 tablespoon of the oil in the pan.
- Add garlic and celery, carrots and onion to the skillet and cook and stir about 3 minutes, until the carrots begin to soften.
- Add all-purpose flour to the skillet and stir to combine
- Add the wine to the skillet, stirring to scrape up the bits on the bottom of the skillet. Cook for about 5 minutes until the wine is reduced and starts to have a syrup-like consistency .
- Add stock to the pan and bring to simmer.
- Pour stock mixture over meat in slow cooker.
- Add tomatoes, bay leaves and ½ tablespoon thyme
- Cover and cook 4-5 hours on HIGH or 7-9 hours on LOW. Transfer short ribs to serving platter. Discard bay leaves and stir remaining thyme into sauce. Season to taste with salt and pepper. Pour sauce over short ribs and serve.
