RED WINE-BRAISED SHORT RIBS

RED WINE-BRAISED SHORT RIBS image

Yield 6

Number Of Ingredients 12

4 pound(s) bone-in beef short ribs
Salt
Pepper
2 teaspoon(s) vegetable oil
1 1/2 cup(s) Burgundy or pinot noir wine
1 tablespoon(s) beef broth concentrate or demi-glace
2 tablespoon(s) tomato paste
2 dried bay leaves
1/2 teaspoon(s) dried thyme vegetables
1 1/2 pound(s) carrots, cut into 2-inch sticks
8 ounce(s) portobello mushroom caps, chopped
Read more: Red Wine Braised Short Ribs Recipe - Good Housekeeping

Steps:

Directions 1. Sprinkle 4 pounds bone-in beef short ribs with 1/2 teaspoon each salt and pepper. 2. In 12-inch skillet, heat 2 teaspoons vegetable oil on medium-high until very hot. In batches, brown short ribs just on meaty sides. 3. Meanwhile, in 6- to 7-quart slow cooker bowl, whisk together wine, beef broth, tomato paste, bay leaves, and thyme; add carrots and mushrooms. 4. Transfer meat to slow cooker bowl. 5. Cover and cook 5 hours on high or 10 hours on low, or until very tender. 6. Transfer meat to cutting board. Skim and discard fat from cooking liquid. 7. Transfer cooking liquid to 4-quart saucepot; heat to boiling on medium-high. Boil 5 to 10 minutes or until reduced by about half. To Serve: Remove and discard bay leaves. Serve meat and vegetables on top of egg noodles. Drizzle with reduced sauce and chopped parsley.