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Foodgeek: |
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Rating: |
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Servings: |
6 to 8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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49/100 oz. porcini or shitake mushrooms dried
3 lb. beef simmering short ribs
1 tbsp. vegetable oil
2 cups button mushrooms
2 onions, chopped
3 cloves garlic, minced
2 carrots, diced
1 tbsp. crumbled dried rosemary
3/4 tsp. salt
1/2 tsp. pepper
1 can (28 oz.) diced tomatoes 796 mL
3/4 cup red wine or 3/4 cup beef stock and 1 tbsp. wine vinegar
2 tbsp. tomato paste
1/4 cup all purpose flour
2 tbsp. balsamic vinegar or wine vinegar
1/3 cup water
2 tbsp. chopped fresh parsley
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Directions:
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In measuring cup, pour boiling water over porcini mushrooms; let stand for 20 minutes. Strain, reserving liquid. I like to strain the liquid through a paper towel lined sieve, because of the sand in the liquid from the mushrooms. Set mushrooms and liquid aside.
Cut ribs into 2 bone pieces. Broil, turning once, until browned, 5 minutes. Place in slow cooker.
In skillet, heat oil over medium high heat; sauté porcini and button mushrooms, onions, garlic, carrots, rosemary, salt and pepper until softened, 5 minutes. Scrape into slow cooker. Add tomatoes.
Whisk together soaking liquid, wine and tomato paste; pour into slow cooker. Cover and cook on low for 7 to 8 hours or until meat is tender. Skim off fat.
In small bowl, whisk together flour, vinegar and 1/3 cup water; whisk into slow cooker. Cover and cook on high for 15 minutes or until thickened. Stir in parsley. Makes 6 to 8 servings.
VARIATION: Stove Top Short Ribs in Red Wine Sauce: Follow recipe as directed, using Dutch oven instead of slow cooker; cover and simmer over medium low heat until ribs are tender, about 2 hours. Skim of fat. Reduce flour to 2 Tbsp. and water to ¼ cup; whisk into pan and simmer until thickened, about 5 minutes. Stir in parsley.
Canadian Living Make it Tonight
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Comments from olga
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The meat on the bone is so rich in flavor, and because short ribs are fairly fatty, they are always moist.
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