Hearty Beef Short Ribs
Time on High: 4 to 5 hours Time on Low: 8 to 9 hours This is a hearty meal for the meat lover in your life.
2 1/2 Pounds beef short ribs, bone-in
1 to 2 Tablespoons coarse salt
1 to 2 Tablespoons freshly ground black pepper
1 to 2 Tablespoons olive oil
2 Carrots, cut into 1/4-inch dice
2 Stalks celery, cut into ¼-inch dice
1 Large yellow onion, cut into ¼-inch dice
3 Cloves garlic, minced
1/3 Cup red wine
1/3 Cup tomatoes, crushed
1/3 Cup balsamic vinegar
3 Bay leaves
Season each short rib with coarse salt and freshly ground black pepper and coat with olive oil.
Heat 1 Tablespoon olive oil in a large saute pan. Sear short ribs until just browned, about 2 to 3 minutes per side.
Transfer to Crock-Pot® slow cooker.
Top meat with celery, carrots, onions, garlic and bay leaves.
In a separate bowl, combine wine, crushed tomato, vinegar, salt and pepper. Stir to blend. Pour into Crock-Pot® slow cooker.
Cook on Low for 8 to 9 hours or High 4 to 5 hours, turning once or twice, until meat is tender and easily falling from bone.
Remove ribs from Crock-Pot® slow cooker.
Using an immersion blender (or traditional blender), puree the sauce, leaving some chunkiness.
Pour over ribs and serve.