Short Ribs
Intro:
A warm simple meal
Ingredients:
2 tablespoons vegetable oil
5 pounds bone-in short ribs
kosher salt
black pepper
2 large heads of garlic
1 medium onion
4 ribs celery
2 medium carrots
3 tablespoons tomato paste
2 cups dry red wine
2 cups beef stock
4 sprigs thyme
1 cup parsley
0.5 cup chives
1 table spoon lemon zest
Instructions:
Before you get started, pull your short ribs out of the fridge and let them come up to room temp.
Not entirely necessary, but get your crock pot preheating. Plug it in, turn it on, and set it on low.
Heat up the oil in a pan and brown your short ribs, remove to a plate.
Cut both garlic heads and half and place face down in the pan, allow to cook for two minutes undisturbed, or until golden brown.
Add onion, celery, carrots, salt and pepper. Gently stir while doing your best not to break up the garlic. Cook the veggies until the onions turn translucent.
Add tomato paste and stir to coat. Cook for about two minutes.
Add the red wine and degalze your pan. Bring the red wine to a boil and let reduce for about two minutes.
Add the beef stock along with the thyme and bring to simmer.
At this point, everything will be going into a crock pot. If you have one with a timer, be sure to reset it as it would have been preheating. Add meat first, bone side up, followed by your veggie fluid mix.
Cook on low in a crock pot for 8 hours.
Once done, pull and allow it to rest, top with lemon zest, parsley and chives.
