CrockPot Short Ribs
I uses a little over 2 lb short ribs. Instead of beef stock, I used Beef Stew powder mix & brown gravy mix and did not use the bay leaf, rosemary & thyme
Author: Kellie Cost: $14 !!!
6 lbs short ribs cost at least $8.00 lb. 6 lb = $48.00 $42.00 @ $7/lb
Ingredients
- 2 tablespoons flour
- 6 pounds beef short ribs cubed
- 3 tablespoons olive oil
- 2 cups chopped onion
- 3 cloves garlic minced
- 2 tbsp tomato paste I added this to the recipe as well as the diced tomatoes
- 1 cup dry red wine
- 1 15 ounce can diced tomatoes
- brown gravy mix
- Beef Stew mix
- 2 tablespoons soy sauce
- 2 tablespoons Pepperbelly Pete's Zippy Zap sauce (I used Valentina pepper sauce)
- salt and pepper to taste
Instructions
- Season the flour with 1/2 teaspoon kosher salt and pepper.
Heat the oil in a large skille.
Dredge the short ribs in the flour to coat on all sides.
Working in batches, brown the short ribs in the skillet until golden brown and crusty on all sides. Transfer to a platter and keep warm.
Drain off all but 2 tablespoons of fat and return the skillet to the heat.
Add the onions to the pan cooking until softened, approximately 5-7 minutes.
Stir in the garlic and cook for an additional minute.
- Add the tomato paste and stir to coat. Cook for 2-3 minutes or until a deep mahogany color.
- Stir in the red wine to deglaze the pan and scrape up the brown bits on the bottom with a wooden spoon. (The brown bits are called "fond" and add rich flavor to the sauce.)
- Transfer the short ribs to a slow cooker and pour the vegetable mixture over the short ribs.
- Stir in the diced tomatoes..
- Cover the slow cooker with the lid and cook on high for 4 hours or low for 6-7 hours.
- Before serving, skim the fat off the top using a ladle and discard the fat. Season with salt and pepper, to taste. Serve the short ribs with the sauce.
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