Thursday, October 28, 2010

Recipe of the Week: Crockpot Boneless Short Ribs

Isn't she a beauty?
Brian picked her up at Target and brought her home a month ago and ever since then we have become Crock Pot Crazy (slow cookers for those of you in the south)!

Our first meal was a wonderful autumn chili, followed by a hearty spaghetti. I think it's time to branch out a bit - so here goes. I found this while thumping through the latest Costco magazine.


Crock Pot Hearty Beef Short Ribs
Adapted from Costco Connection October 2010

2 1/2 pounds boneless chuck short ribs
1 tablespoon kosher salt
1 tablespoon pepper
2 tablespoons olive oil, divided
2 carrots, peeled and diced
2 celery stalks, diced
1 large yellow onion, diced
3 garlic cloves, minced
3 bay leaves
1/3 cup red wine
1/3 cup crushed tomatoes
1 tablespoon tomato paste
1/3 cup balsamic vinegar

Season ribs with salt and pepper. Drizzle with 1 tablespoon of oil. Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook ribs until just browned, about 2 minutes a side. Transfer to the crock pot. Add carrots, onion, garlic and bay leaves.

Combine wine, tomatoes, paste and vinegar in a small bowl. Season with salt and pepper if desired. Pour mixture into slow cooker. Cover; cook on low for 8 hours or on high for 5-6 hours, turning once or twice, until the meat is tender.

Remove the ribs from the slow cooker. Pour sauce into a blender (or you could use a hand held immersion blender) and blend to desired consistency (be careful if putting hot liquid in a in small batches).

To serve, pour sauce over ribs on top of egg noodles or white rice (makes 6-8 servings).