Description
A delightful dish featuring tender, falling-off-the-bone beef short ribs cooked in a rich, savory sauce.
Ingredients
Scale
- 4 beef short ribs
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup red wine (or beef broth for non-alcoholic version)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 8 ounces organic mushrooms, sliced
Instructions
- Season the beef short ribs generously with salt and pepper on all sides.
- In a skillet over medium-high heat, heat the olive oil and sear the short ribs until browned on all sides.
- Remove the short ribs and sauté onion, carrots, celery, and garlic until softened (4-5 minutes).
- Deglaze the pan with red wine, scraping the bottom to lift the browned bits.
- Add beef broth, tomato paste, thyme, and rosemary to the skillet, then return the ribs to the pot.
- Place sliced mushrooms on top of the ribs.
- Transfer to a slow cooker and cook on low for 8 hours or high for 4 hours until tender.
- Serve hot with cooking liquid and mushrooms over the top.
Notes
Choose well-marbled beef for maximum tenderness and flavor. This dish can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg