Wednesday, February 3, 2010

Slow cooker short ribs

3 lbs beef short ribs
1 medium onion
1 (28 ounce) can tomato sauce*
3 TB lemon juice
4 tsp Worcestershire sauce
1 and 1/2 TB dried parsley
1 tsp dried thyme
2 bay leaves
2 TB brown sugar
2 tsp salt
1 tsp crushed red pepper flakes**
1/2 cup red wine

*I'm trying to avoid using canned foods so I used a 26.46 oz. box of Pomi strained tomatoes.
**A bit less if you're cooking for little ones.

Brown ribs on all sides in large pan or pot. Cut onion into thin rings. Transfer ribs into slow cooker when browned. Saute onion in drippings until soft. Transfer onion to slow cooker.

Deglaze pot or pan with red wine. Pour into slow cooker. Add remaining ingredients. Cook on low for 4 hours. Before serving, skim off fat. Serve with mashed potatoes or pasta.

I'm not a huge ribs fan, but this was delicious. Reminiscent of osso bucco. The gravy or sauce it made was divine. My attempt at deglazing went awry when I had to pause cooking for a bit. The little girls had created a Lego dinner party. How festive! Who wouldn't want to be invited to that table?

No comments:

Post a Comment

Thanks so much for commenting. I love reading your thoughts and responses.