From Karen's Kitchen- Wine Braised Short Ribs

February 9, 2013
Wine Braised Short Ribs
Day 2 of the Blizzard of 2013

 When we woke up, there was 3 ft of snow on the deck and the wind was whipping it in all directions.  It was a perfect day to stay in where it was warm and have a movie day.  It's also a great time to bring out the crock pot and create an easy and hearty dinner.  I like using a crock pot this time of year because of the ease it creates in my kitchen. Ease of cooking and cleanup. There is nothing quite like being outside shoveling, then coming into a warm house greeted by the smells of something good cooking. I hope you will give this a try.  It's comfort food at it's finest.

 

I put the short ribs in a ziplock bag with flour, salt and pepper

                                        Next, I brown them on all sides in a pan with olive oil

                                            After I brown them, I place them in the crock pot

                                   I gather up my vegetables and clean them well.  I don't peel      
                                    my carrots, I like them au natural

 

 

                    I chop all the vegetables and saute them in a skillet with Olive Oil and Butter

                                    Next I chop up 3 cloves of garlic and add it to the skillet

                                                       2 Cups of Beef Broth is added next

                            I like to buy the small bottles of wine for cooking.  Each bottle is 8oz
                           

                        I simmer the vegetables, broth, wine and add the Thyme for 5 minutes

                                I pour the mixture over the short ribs in the Crock Pot.
                                You can either cook this meal on high for 4 hours or 8 on low.
                                 I did the 4 hour option then on low for an additional hour.

                    I made garlic mashed potatoes to accompany the short ribs.
                   The meat is tender and falls off the bone and juices create a luscious gravy
 

 Ingredients
     •    5 to 6 pounds beef short ribs
    •    salt and pepper
    •    2 tablespoons vegetable oil
    •    2 medium onions, diced
    •    4 medium carrots, cut in chunks
    •    3 cloves garlic, minced
    •    1/4 cup flour
    •    2 cups Cabernet Sauvignon
    •    2 cups beef broth
    •    1 tablespoon balsamic vinegar
    •    1/2 teaspoon dried leaf thyme