Slow-Cooked Beef Short Ribs
Budget-friendly slow-cooked Beef Short Ribs are not only delicious but will save you both time and money on a busy weeknight.
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Ingredients
- 6 thick-cut beef short ribs
- 1 large head garlic, cut in half horizontally
- 2 tbsp tomato paste
- 1 750 ml bottle red wine (red blend or cabarnet work best)
- 4 cups beef stock have extra to cover ribs as necessary
- 1 cup pancetta
- 1 1/2 to 2 cups mushrooms, trimmed and sliced
- salt and pepper to taste
- fresh parsley for garnish, if desired
Instructions
- Generously season beef short ribs with salt and pepper.
- Preheat heavy bottom stock pot or Dutch oven over medium high heat with a glug of olive oil. Add short ribs and brown well on all sides; about 10-15 minutes.
- Remove short ribs from pot and set aside. Lower heat to medium.
- Add the halved garlic heat, cut side down to the hot pot. Push it to the bottom to sear. Add the tomato paste and heat for a minute or two. Pour in the wine to deglaze the pan, scraping up the bits at the bottom.
- Bring to a coil and cook for 10-15 minutes or until liquid is reduced by half.
- Place browned ribs in bottom of a large crockpot. Pour over cooked wine sauce. Top with beef stock to completely cover short ribs.
- Cook on LOW heat for 6-8 hours.
- About 10 minutes before serving, fry the pancetta for 2-3 minutes or until crisp and golden. Add the mushrooms and cook another 4-5 minutes. Drain off excess grease.
- Transfer short ribs to a serving dish. Squeeze the garlic heads into a wire sieve and press through into sauce in crockpot. Mix well. (If sauce seems too thin, turn your slow-cooker to HIGH. Mix a bit of the liquid with cornstarch to make a slurry. Pour back into the slow cooker and allow to cook until thickened to your liking.)
- Serve the short ribs topped with the hot pancetta and mushrooms. Pour the sauce over. Garnish with chopped fresh parsley, as desired.
Servings: 4