Braised Short Ribs
Ingredients
The meat
-
2
pounds
short ribs (beef, bone-in or boneless)
The aromatics
-
1
tablespoon
olive oil
-
4
pieces
bacon (cut into 1-inch pieces)
-
1
onion
(cut into quarters and then thinly sliced)
-
1
head
garlic (peeled and crushed)
-
4
shallots
(peeled and cut into quarters)
The liquids
-
2
cups
red wine
-
ΒΌ
cup
ruby port
-
4
cups
chicken broth (or beef)
The herbs and spices
-
2
springs
thyme (large stems removed + extra for garnish)
-
1
leaf
bay leaf
-
to taste
salt
-
to taste
pepper
Instructions
- Season the short ribs with salt and pepper.
- Sear the short ribs in olive oil on all sides until brown, then transfer to the slow cooker.
- In the same skillet, cook the bacon, onion, garlic, and shallots until the bacon begins to brown.
- Add the red wine and port to the skillet and cook until reduced by half.
- Transfer the mixture to the slow cooker, then add the broth, thyme, and bay leaf.
- Cook on high for 5 to 6 hours or until the meat is falling off the bone.
- Discard the bay leaf and strain the cooking liquid for gravy before serving.
- Season with salt and pepper, and garnish with fresh thyme if desired.
Nutrition Facts (estimated)
Servings
4
Calories
564
Total fat
30g
Total carbohydrates
14g
Total protein
37g
Sodium
1124mg
Cholesterol
112mg
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