BEEF SHORT RIBS IN A CROCK POT
Steps:
- Heat oil in a large heavy pot over med.-hi heat. Season the ribs with salt and pepper to taste and dredge them in flour. Fry the ribs in the oil in small batches, adding oil as needed, to sear the meat. Saute 2-3 min. per batch. Add the celery and carrots and saute for 1 more minute. Season with salt and pepper to taste, then stir in garlic, bay leaves and thyme and cook for 1 more minutes. Deglaze the pot with red wine, scraping up all the bits on the bottom. Add the stock, bring to a boil, reduce heat to low and simmer. Add the ribs and continue to simmer for 2 hours, until the sauce thickens. Stir in the parsley and serve.
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