Slow cooked Italian Short Ribs
I know, I am just a bit obsessed. Don’t think I don’t realize that slow cooking is all I have been posting about. You are probably thinking that I need to step away from the slow cooker. But if you are going to make anything on this last day of 2012 (or next year), make these Slow-cooked Italian Short Ribs. They are divine, indulgent and simply succulent.
I typically tweak recipes, but I am still learning the ways of the slow cooker so I followed this recipe from the Williams Sonoma Essentials of Slow Cooking to the letter. I cooked it on high in the slow-cooker because, well, I didn’t have six hours to cook it on low. In fact, 3 hours felt like an eternity to me yesterday as I made these. It is very hard for me to just let something sit and simmer. Patience is a virtue, but I don’t have it.
But after three hours, the meat fell off the bone and just melted in our mouths. And the leftovers were just as yummy. I watched my husband just devour 5 smaller ribs for lunch while standing up.
Now what are you doing on this last day of 2012? I just got back from ice-skating. It’s funny. Turns out when you haven’t ice skated since the age of twelve, you aren’t so good at it. Thank goodness they had those little grandma walkers for kids because if my daughter only had me to hold onto she’d have been in trouble. Instead, she was the fastest grandma on the ice. I looked like a young toddler learning her first steps teetering behind her, trying to catch up. But it’s always fun to do something new and different. We’re hooked on ice-skating for the winter, just like I am on this slow-cooker
- 3 tbsp flour
- 1 tsp salt
- ½ tsp fresh ground pepper
- 5½ – 6 lbs beef short ribs, English cut
- ¼ cup olive oil
- 2 oz pancetta or bacon, chopped
- 2 yellow onions, finely chopped
- 4 garlic cloves, minced
- 1 tsp red pepper flakes
- 2 carrots, chopped
- 2 tbsp tomato paste
- 1 tbsp sugar
- 1 cup dry red wine
- 1 can (14.5 oz) diced plum tomatoes
- 1 cup beef broth
- ¼ balsamic vinegar
- 2 bay leaves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 tbsp dried oregano
- Mix together the flour, salt and pepper on a plate and dredge the short ribs in the mixture, coating it all over and shaking off any excess.
- Heat olive oil in a large frying pan (or slow-cooker with a braising capability) and brown the ribs on all sides (approximately 10 minutes). This might require two batches. Remove from pan and set aside.
- Saute bacon until fat is rendered, about 5 minutes.
- Add onions and saute for another few minutes.
- Add garlic and red pepper flakes and saute until fragrant, about 30 minutes.
- Add carrots, tomato paste, sugar and blend together, approximately 1 minutes.
- Add the wine and deglaze pan, scraping up any bits from the bottom.
- Bring wine to boil and add in tomatoes, broth and balsamic vinegar and bring to a boil.
- Transfer the ribs to a slow-cooker (or keep in the slow cooker) and pour over the wine broth, adding in the bay leaves, rosemary, thyme and oregano.
- Cover and cook until ribs are tender – 3 hours on high or 6 hours on low.
- Season to taste with salt and pepper.
- Transfer ribs to a plate and spoon vegetable mixture over top.