Slow cooked Italian Short Ribs
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Meaty short ribs slow cooked in tomatoes, broth, red wine and italian herbs.
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Saute bacon until fat is rendered, about 5 minutes.
  4. Add onions and saute for another few minutes.
  5. Add garlic and red pepper flakes and saute until fragrant, about 30 minutes.
  6. Add carrots, tomato paste, sugar and blend together, approximately 1 minutes.
  7. Add the wine and deglaze pan, scraping up any bits from the bottom.
  8. Bring wine to boil and add in tomatoes, broth and balsamic vinegar and bring to a boil.
  9. 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.
  10. Cover and cook until ribs are tender - 3 hours on high or 6 hours on low.
  11. Season to taste with salt and pepper.
  12. Transfer ribs to a plate and spoon vegetable mixture over top.
Recipe by Weekend Table at https://weekendtable.com/2012/12/31/slow-cooked-italian-short-ribs/