SLOW COOKER SHORT RIBS
Steps:
- In a large skillet over high, heat half of the oil. Add half the ribs, reduce the heat to medium-high and cook until the ribs are browned on all sides, about 3 minutes per side. Transfer the ribs and most of the oil to a 5- to 7-quart slow cooker. Repeat with the remaining ribs and oil. Transfer the second batch of ribs to the slow cooker, but leave about 2 tablespoons of the oil in the skillet. View gallery This Oct. 6, 2014 photo shows red wine braised slow ... This Oct. 6, 2014 photo shows red wine braised slow cooker short ribs in Concord, N.H. There is not Reduce the heat under the skillet to medium-low and add the onion and carrots. Cook, stirring occasionally, until golden brown, 20 to 25 minutes. Add the garlic and cook for 1 minute. Add the tomato paste, thyme and bay leaf and saute for 2 minutes. Transfer the vegetable mixture to the slow cooker. Return the skillet to medium heat and add the wine. Bring the wine to a boil and simmer until it is reduced to about 1 cup. Transfer to the slow cooker, then add the broth. Cover the slow cooker and cook on low for 9 to 10 hours, or on high for 4 to 5 hours, or until the meat is very tender and falling off the bone. Use tongs to transfer the ribs to a platter and let stand until they are cool enough to be handled. Meanwhile, strain the liquid in the slow cooker through a mesh strainer into a large saucepan, discarding the solids. Skim off any fat that floats to the surface, then bring to a boil over medium-high heat. Whisk together the flour and water. In a steady stream while whisking, add half of the flour mixture to the cooking liquid. Bring the sauce to a boil and whisk in more of the flour mixture, if necessary, to achieve the desired consistency. The sauce should be thick, but still easily poured. Simmer for 5 minutes. Whisk in the mustard and lemon juice, then season with salt and pepper.
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