Classic Short Ribs for Two
Ingredients
The short ribs
-
4
pieces
bone-in short ribs
The sauce
-
2
tablespoons
olive oil
-
1
stick
carrot, peeled and finely diced
-
½
piece
shallot, minced
-
2
tablespoons
tomato paste
-
½
cup
red wine
-
1
cup
beef broth
-
½
teaspoon
crushed red pepper
-
1
teaspoon
salt
-
1
teaspoon
pepper
-
1
teaspoon
garlic powder
-
½
teaspoon
oregano
-
½
teaspoon
crushed bay leaves
-
¼
cup
flour
Instructions
- Turn the crockpot to low.
- Pat each short rib dry on all sides.
- Combine flour, salt, pepper, and garlic powder.
- Dredge each side of the short ribs in the flour mixture and set aside.
- Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat.
- Brown each short rib for about one minute on each side, then place them in the crockpot.
- Add another tablespoon of olive oil to the saucepan and reduce heat to medium-low.
- Cook the diced carrot for about four minutes until somewhat soft.
- Add the minced shallot and cook for another two minutes.
- Stir in the tomato paste and mash it into the carrot and shallot mixture for three minutes.
- Add red wine and cook until the mixture has a creamy consistency.
- Stir in beef broth, crushed red pepper, bay leaves, and remaining seasonings.
- Bring the mixture to a boil, then reduce to a simmer before pouring over the short ribs in the crockpot.
- Cook on low for 6-7 hours until the meat is tender and the bones easily fall out.
Nutrition Facts (estimated)
Servings
2
Calories
500
Total fat
30g
Total carbohydrates
20g
Total protein
40g
Sodium
800mg
Cholesterol
100mg
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