Slow Cooker Braised Short Ribs
5 pounds bone in beef short ribs 1 teaspoon thyme
2 Tablespoons oil 2 cups red wine
2 onions, chopped 2 Tablespoons balsamic vinegar
2 carrots, chopped 2 cups chicken broth
1 celery rib, chopped 2 Tablespoons minute tapioca
2 Tablespoons tomato paste 2 bay leaves
Cut meat from the bones and arrange bones in a 9x13 dish.
Microwave bones 10 min. Transfer to slow cooker.
Season meat with salt and pepper. Heat oil in skillet and cook meat 5 min. on each side.
Transfer to slow cooker.
Cook onions, carrot and celery in skillet 8 min. (I committed a culinary sin and I omitted the celery because I didn't have any.)
Stir in tomato paste (I used Sun-Dried Tomato paste) and thyme. Cook 1 min.
Stir in wine and vinegar and simmer until reduce to 1 c. (Mine is about halfway reduced in this picture. I cooked it until almost all of the liquid was absorbed.)
Stir in broth, tapioca and bay and bring to a boil.
Transfer the sauce to slow cooker and cook on low 8 hours. (4-5 hrs. on high)
Transfer meat to platter.
Strain sauce. Once the sauce cools, the fat will rise to the top and it can be spooned off.
Sprinkle with fresh parsley and season with salt and pepper. Serve with juice.
I served the short ribs with some corn muffins that I had in the freezer. The meat was so tender that it just fell apart when I served it. It was really yummy and their wasn't even a bite left over after dinner. (Success!)