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

1 牛肉に塩胡椒、小麦粉をまぶす。(ビニール袋で小麦粉をまぶすと簡単)

2 鍋を温めオリーブ油で牛肉の全ての面を中火強で茶色にこんがり焼いて、別皿で休ます。(一度に焼けなければ2回に分けて)

3 中火でオリーブ油大1と野菜を炒める。7-8分。

4 にんにく、トマトを加える。1分。

5 唐辛子、ハーブ、ストック、ワイン、塩、こしょうを加える。

6 牛肉を鍋に戻す。スロークッカー低温で6-9時間。

7 カラメルを作る、砂糖1:水1でフライパンにいれてブラウンになるまで煮詰める、跳ねるのでフライパンを冷ましてから水をいれ、そのままスロークッカーに入れる。
8 バターひとかけいれる。

牛肉は煮込む前に 赤ワインに 4~5時間漬け込んでおく、冷凍されている場合は自然解凍する。マッシュポテトを添えるとよい。