Tuesday, February 22, 2011

Cindy's Red Wine Shortribs

I am so excited to post one of the great recipes I borrowed from my friend Cindy. So here is the first one. Get your slow cooker or crock pot ready. More too follow.

Serves 4

2 C. dry red wine
2 T. tomato paste
1 packet au jus gravy mix
1/2 tsp. kosher or sea salt
1/2 tsp. ground black pepper
1/2 tsp. dried thyme
8 shallots, halved
8 beef short ribs (approximately 3 lbs.)
1/4 cup chopped flat-leaf parsley

In slow cooker, whisk together red wine, tomato paste, gravy packet, salt, pepper and thyme.

Add the ribs, placing them meatiest side down. Cover and cook until the meat is very tender, on low 8 to 10 hours; high 4-6 hours. Add shallots. You may also add mushrooms if you like.

Using a slotted spoon, transfer the ribs to a plate. Using a ladle, skim and discard any fat from the sauce. Spoon sauce over ribs and sprinkle with parsley.

This is great served with garlic mashed potatoes and a green vegetable.

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