Now that they’ve begun selling boneless short ribs, I can hardly stay out of them. Picked up some grass fed boneless short ribs day before yesterday at my local better-than-gourmet-all-green-grocer and here’s what I made. I have made short ribs in a big black stew pot, but the secret to this week’s recipe is that I made it in a crockpot. By layering in the celery, onion and garlic on the bottom, adding the seasoned meat and cooking it on HIGH for an hour, you have approximated the browing that makes the meat so great. Then add remaining ingredients, let is cook 4-5 hours and you have a fab meal for 4 to 6 people. This is a one pot wonder. Go for it.
Braised Short Ribs of Beef Recipe
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
1 large sweet onion, peeled and cut into thin slices
1/2 head garlic, peeled and smashed
3 to 4 pounds boneless short ribs of beef (grass fed preferred)
sea salt and cracked black pepper to taste
1/2 bottle dry red wine ( used pinot. so good)
1 bunch fresh thyme
1 large handful of flat-leaf parsley
2 bay leaves
1 teaspoon fennel seed
1 teaspoon mustard seed
1 teaspoon tomato paste
1 teaspoon Better than Bouillon (in a jar)
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
1 large sweet onion, peeled and cut into thin slices
1/2 head garlic, peeled and smashed
3 to 4 pounds boneless short ribs of beef (grass fed preferred)
sea salt and cracked black pepper to taste
1/2 bottle dry red wine ( used pinot. so good)
1 bunch fresh thyme
1 large handful of flat-leaf parsley
2 bay leaves
1 teaspoon fennel seed
1 teaspoon mustard seed
1 teaspoon tomato paste
1 teaspoon Better than Bouillon (in a jar)
Layer the celery, carrots, garlic and onion in the bottom of the crockpot set on HIGH. Season meat with salt and pepper and lay it on the vegetables, fat side UP. Cover and cook for an hour. Now add remaining ingredients. Slap a lid on it and come back 4 to 5 hours later. It’s done. Remove the meat from the luscious juice, cut into bite sized pieces and return to the pot. Taste and adjust seasonings as needed. Serve in wide mouth soup bowls.
