William's Short Ribs

• 1 pack short ribs (4 ribs)

• 1 cup beef broth

• 1 cup red wine

• 1 small onion

• 1 large carrot, chopped

• 1 stick celery, chopped

• 2 Tbsp tomato paste

• Salt and Pepper to taste

1. Cut ribs between each bone and separate.

   
   

2. Coat with salt and pepper on all sides.

    

3. Heat pan to medium high and brown ribs on all sides (about 5 minutes).

    

4. Remove ribs and set aside.

    

5. Add onion, celery, and carrot to pan and cook for 5 minutes.

    

6. Stir in tomato paste until all ingredients are coated.

    

7. Pour in wine and bring to boil stirring to get all browned bits released from pan.

    

8. Pour all ingredients from pan into crock pot.

    

9. Add broth and short ribs into crock pot and cook on low for 8 hours.

Optional: 

1. Cook in the oven in a Dutch oven pot (pot with lid) on 325° F for 3 hours.

    

2. Add more liquid if cooking in oven.

    

Gravy:

1. Remove the ribs, strain all solids out of liquids, scoop as much liquid fat off the top as you can.

    

2. Add a splash of whipping cream and simmer to desired thickness.

Serve:

Over mashed potatoes or rice, and vegetable of your choice.