Ingredients
5 pounds English-cut beef short ribs (bone-in), divided
Salt and ground black pepper
3 tablespoons extra-virgin olive oil, divided
View gallery
This Oct. 6, 2014 photo shows sauteing onions and carrots …
This Oct. 6, 2014 photo shows sauteing onions and carrots for red wine braised slow cooker short rib
1 1/2 cups thinly sliced yellow onion
2 medium carrots, medium chopped
1 tablespoon minced garlic
2 tablespoons tomato paste
1 sprig fresh thyme (or 1 teaspoon dried thyme)
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This Oct. 6, 2014 photo shows searing the short ribs …
This Oct. 6, 2014 photo shows searing the short ribs for red wine braised slow cooker short ribs in
1 bay leaf
750-milliliter bottle red wine
2 cups low-sodium chicken broth
5 tablespoons all-purpose flour
1/3 cup water
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This Oct. 6, 2014 photo shows red wine braised slow …
This Oct. 6, 2014 photo shows red wine braised slow cooker short ribs in Concord, N.H. There is not
2 tablespoons Dijon mustard
1 tablespoon lemon juice
Horseradish sauce (recipe below)
Season the ribs with salt and pepper
Preparation
In a large skillet over high, heat half of the oil. Add half the ribs, reduce the heat to medium-high and cook until the ribs are browned on all sides, about 3 minutes per side. Transfer the ribs and most of the oil to a 5- to 7-quart slow cooker. Repeat with the remaining ribs and oil. Transfer the second batch of ribs to the slow cooker, but leave about 2 tablespoons of the oil in the skillet. View gallery This Oct. 6, 2014 photo shows red wine braised slow … This Oct. 6, 2014 photo shows red wine braised slow cooker short ribs in Concord, N.H. There is not
Reduce the heat under the skillet to medium-low and add the onion and carrots. Cook, stirring occasionally, until golden brown, 20 to 25 minutes. Add the garlic and cook for 1 minute. Add the tomato paste, thyme and bay leaf and saute for 2 minutes. Transfer the vegetable mixture to the slow cooker.
Return the skillet to medium heat and add the wine. Bring the wine to a boil and simmer until it is reduced to about 1 cup. Transfer to the slow cooker, then add the broth. Cover the slow cooker and cook on low for 9 to 10 hours, or on high for 4 to 5 hours, or until the meat is very tender and falling off the bone.
Use tongs to transfer the ribs to a platter and let stand until they are cool enough to be handled.
Meanwhile, strain the liquid in the slow cooker through a mesh strainer into a large saucepan, discarding the solids. Skim off any fat that floats to the surface, then bring to a boil over medium-high heat.
Whisk together the flour and water. In a steady stream while whisking, add half of the flour mixture to the cooking liquid. Bring the sauce to a boil and whisk in more of the flour mixture, if necessary, to achieve the desired consistency. The sauce should be thick, but still easily poured. Simmer for 5 minutes. Whisk in the mustard and lemon juice, then season with salt and pepper.
