I'm going to kick off year 12 of blog writing with a stupid simple recipe. I made this last night because I'm kind of tired of cooking after all of the holiday hoopla. It's a no-brainer recipe that simply requires you to brown some meat and dump some stuff in a slow cooker. Truth be told, you could even skip the browning part...but that would be at the expense of a lot of great flavor.
This recipe works easily with all 3 cuts of short ribs, be it English, Flanken or Boneless. Short ribs have a lot of fat and collagen and really become extraordinary when they are braised in a slow cooker. I served the short ribs with mashed potatoes. I cheated at the end and added 1-1/2 cups of the braising liquid to a packet of Knorr Brown Gravy Mix and I'm here to tell you that was an absolute, over-the-top flavor bomb!
4 pounds beef short ribs
Kosher salt and fresh ground black pepper
2 tablespoons olive oil
1/2 cup red wine
3 cups beef broth
1/4 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 sprig fresh rosemary
- Season the ribs generously with salt and pepper. Heat oil in a large skillet over high heat. When oil is shimmering, brown short ribs, about 3 minutes per side. Turn off heat and place short ribs in slow cooker.
- Deglaze pan with red wine, scraping the bits of fond off bottom of pan. Add to slow cooker with all other ingredients. Place rosemary sprig on top of short ribs and cook in slow cooker (covered) for 8 hours on low. Serve.
|Grogs and Goldie, 1956|