Crock Pot Red Wine Braised Beef Short Ribs olive oil
1 Kg short ribs
2 Tbsp salt- generously season ribs
fresh ground black pepper- generously season ribs
2 stalks diced celery
1 cup diced carrots 1 Red paprika
2 Large diced onion
4 large cloves of fresh garlic- smashed
2 Tbsp of Tomato Paste - can substitute 2 large diced fresh tomatoes or 1 can of diced tomatoes
2 cups of Cabernet Sauvignon or Merlot 1 can of chicken or beef stock Butter 1 chunk Caramel suger 1:water1
Tie together with a string
6 sprigs of fresh thyme
4 sprigs of fresh rosemary
3 bay leaves
Season the ribs with salt and pepper and put them in the plastic bag with flour Preheat a large saute pan over medium high heat. Add the olive oil and then the short ribs. Carefully brown on each side trying to produce little nibs of meat and fat drippings. Usually 2-3 minutes each side
Remove the ribs and place in the crock pot. Turn the heat up a little and add the diced carrots, celery, garlic, onion, tomato paste and dried herbs if using dried. Hold off on herbs if using fresh. Saute vegtables until onions are translucent and slightly browned. Add Wine and cook down to about 1-1.5 cups of gravy, stirring constantly and getting all of the bits of meat on the bottom of pan. About 10 minutes. Add sauce to ribs in crock pot.
Add beef stock and fresh herb bundle and add bay leaves. Stir well. Cover and cook on low for 6 -9 hours.
Stir periodically if desired. Once finished transfer rib meat to serving dish and cover with foil. Remove bones and disguard. Strain sauce into sauce pan and add caramel and butter reduce sauce on medium heat by a 1/3