Braising Short Ribs

Ingredients:

3 Lbs. short ribs
One big Spanish onion
Few springs fresh rosemary
3-4 good size carrots
4-5 celery stalks
3 Cups beef broth
1 Cred wine
4 tbsp. tomato sauce
1 tsp. Turmeric
1 tsp. grounded peppercorn
1Tbps. thyme
 
Making:
Prepare all ingredients and set aside.
Rinse short ribs well and place in a Dutch oven toss couple fresh rosemary springs, add just a Tbsp. olive oil. Sear all sides of the all pieces about couple minutes each side.
Transfer meats into slow cooking
Chop carrots and celery stalks about an inch thick piece.
Chop the sweet onion into big pieces and toss them into same pan that you seared the meat, add a Tbsp. of olive oil, turmeric and grinded peppercorn. Sautee onions until they get translucent,
Add carrots and celery, keep sauteing a few more minutes.
Add beef broth and wine into the vegetables. 
Add tomato sauce and thyme.
Add the whole vegetable beef broth mix into the slow cooker on the meats.
Adjust slow cook for 4 hrs. (that is my slow cook’s smallest adjustment. (However, was tender in 2.5 hrs.)
So, I turned it off. And left in the slow cook until I served. meat stayed in the slow cook another 30 minutes.

4/24/2024
 
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