Braised Short Ribs

Ingredients:

4 1/2 pounds 3-inch-long beef short ribs
Coarse kosher salt
2 cups dry red wine
1 14.5-ounce can diced tomatoes in juice
1 6-ounce package sliced button mushrooms
1/2 cup finely chopped onion
6 garlic cloves, peeled
6 fresh Italian parsley sprigs (can omit if do not have on hand)
2 bay leaves
Crusty bread

Salad:
Mixed greens
fugi apple
walnuts (or other nut)
dried cherries
EVO (extra virgin olive oil)
Apple cider vinegar
Sweetener (IE: sugar, splenda, simple syrup)
Salt & Pepper

Category:

Howto & Style

Tags:

• braised
• short
• ribs
• red
• wine
• cooking
• dave
• brio
• guy

[coachyouforsuccess]

WOW, thanks for telling me all the things "I am doing wrong"! I would just like to inform, you that I went to cuilnary school and you can use any pan to make a sear. Maybe you did not have your pan high enough or maybe there is something wrong with your stove top. I dont know where you get your mushrooms but if you go to a good grocery store you can get good produce. You do not have to sautee veg before you put them in the crockpot. The wine is in there for 8hrs and yes it will burn off.

[YourMom863]

That crowded small teflon pan will never hold enough heat to provide a proper sear on both sides. Don't use pre-sliced mushrooms, they're usually crap. Good technique on the onion, but hold your knife perpendicular, or google how to dice it radially. Vegetables should be sauteed before braising. The alcohol in the wine will never be cooked out in a sealed crock pot  reduce it when sauteeing the veg. That apple will brown and by the time you get it to the table. Hit it with acid to prevent that.