Short Ribs – Crockpot

Ingredients

Short ribs:

  • 3 tablespoons extra-virgin olive oil
  • 4 pounds short ribs, in 1 long piece or at least in pairs
  • Kosher salt and freshly ground black pepper
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 1 large tomato, quartered
  • 3 ribs celery
  • 1/2 head garlic, peeled
  • 1/4 bunch fresh thyme
  • 1 1/2 cups dry red wine
  • 2 cups low-sodium, organic beef stock
  • 4 tablespoons chopped flat-leaf parsley

Directions

Preheat a pan on medium.

Season the short ribs with salt and pepper, drizzle with a little extra-virgin olive oil, and brown on all sides.

Place the onion, garlic, celery, carrot, and tomato into a food processor and blend until you reach a consistent, smooth pulp.

Take the browned ribs out of the pan and place at the bottom of a slow cooker. In the same pan, add extra-virgin olive oil to coat the bottom and add the thyme to infuse the oil. Next add the vegetable pulp, season with salt and pepper, to taste, and cook for about 10 minutes. Pour in the red wine and stock and bring it to a boil. Add this mixture to the slow cooker and the liquid should just about cover the meat. Cook until the meat is very tender, approximately 5 hours on low.

 

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