Braised Short Ribs
- 2 1/2 lbs boneless short ribs
- 2 1/2 cups dry red wine
- 1 cup of flour for dredging
- 8 or 9 redskin potatoes
- 3 whole carrots peeled
- 3 whole medium to small white onions peeled
- 1 head of garlic
- 1/2 tsp thyme dried
- 1/2 tsp rosemary dried
- 1/2 tsp oregano dried
- Salt and pepper
- Optional – *dry rub to taste
Season short ribs with salt, pepper and spicy *dry rub (if you decide to use one).
Season flour with salt and pepper, spicy * dry rub, if you decide to use one.
Dredge short ribs in flour, shake off excess and brown in fry pan, using a tbs of oil, over medium high heat.
While beef is browning, all sides, add potatoes to crock pot.
Add browned beef to crock pot along with carrots and onions.
Season with a little salt and pepper.
Cut top off of garlic head, exposing garlic cloves. Add bottom half, unpeeled to crock pot.
Sprinkle herbs over top of all ingredients.
Add wine and slow cook for 6 hours.
When the cooking has finished, carefully place vegetables and beef on a platter.
Squeeze roasted garlic from the garlic head. set aside and throw away peels.
Skim fat off the top of remaining broth. Return roasted garlic to broth and use to sauce the vegetables and meat.
You could place the broth in a sauce pan and thicken it using flour or arrow root. I think the juice as it comes from the slow cooker is great just the way it is. My kids always make me prepare some mashed potatoes to go with this meal. They love the juice as a gravy.