Crock Pot Short Ribs In Wine
- Servings: 4
- Prep Time: 10 min
- Cook Time: 6 hrs
- Total Time: 6 hrs 10 min
|Boneless, beef short ribs (i allow 1 ½ per person) for this recipe i made 6 short ribs for 4.|
|½ cup||Flour, seasoned with 1 tsp salt and 1 tsp pepper|
|1 Tbsp||Canola Oil|
|1||Large Onion, sliced very thin|
|2||Garlic Cloves, chopped fine|
|1 cup||Red Wine, i used sasquatch merlot (very good to drink with the meal|
|1 Tbsp||Sun Dried Tomato Pesto, or use tomato paste as a sub|
|2||Sprigs Fresh Thyme, leaves removed form stem or use ½ tsp dried|
|12||Baby Carrots or 4 Carrots, peeled and cut into chunks|
|1 cup||Mushrooms, cleaned|
|1 cup||Beef Broth|
Allow short ribs to come to room temp for about 1/2 hr, then heat oil in a skillet. Dredge each rib in the seasoned flour and place in skillet, Brown on both sides, do in 2 batches, don't crowd the pan or they won't brown.
Set ribs aside. In same skillet, brown the onions and add garlic after 1 minute. Turn heat off, and add the wine. Scrape the browned bits up. Add tomato pesto or paste and mix in, then transfer mixture to the crock pot. Add carrots and mushrooms and pour broth over, then add the ribs on top.
Cook on low for 6 hrs or high for 3 hours. Serve with mashed potatoes or cooked, buttered egg noodles. Pour gravy over or serve separately.