Crockpot Short Ribs

simple, quick prep, and just about ready to serve once you’re home.

as always, measure with your heart and adjust frills to your preference!

INGREDIENTS:

short ribs (I use beef)
beef stock
red wine (I use cabernet)
carrots
celery
onions
garlic head
herbs (I use thyme and rosemary)

STEP 1: heat up skillet to sear meat before putting in crockpot.

STEP 2: season all sides of the short ribs with salt + pepper. use this step to trim fat if that’s your preference.

STEP 3: oil pan and add short ribs in. few minutes each side for a nice sear.

STEP 4: as ribs sear, rough chop your veggies and add to crockpot. I cut top off garlic head to expose and just set into the pot.

STEP 5: add short ribs into crockpot along with garlic head and herbs.

STEP 6: pour in half a bottle of red wine (drink the rest, you deserve it).

STEP 7: add in beef broth until meat is submerged.

STEP 8: cook on high for 4 hours or low for 8 hours.

Now time to make the demi-glace…

WTF is demi-glace? It’s a rich sauce we make out of the stock from our crockpot. Kind of a pain to do, but the payoff is way too delicious to pass on.

DEMI-GLACE STEP 1: heat up sauté pan (bigger is better) on medium heat.

STEP 2: strain and scoop 3-4 cups of broth from crockpot into pan.

STEP 3: stir broth around continuously until it starts to thicken. this may take up to 15 minutes but be patient, turn up heat if needed

STEP 4: continue stirring until at a thick, saucy consistency.

Back to the short ribs…

STEP 8: gently remove short ribs from crockpot; they should be tender and falling off the bone.

STEP 9: plate to your preference; I prefer placing them on fresh mashed potatoes which you can find my recipe for here.

STEP 10: pour over demi-glace and serve with your favorite veggie (I prefer sautéed mushrooms to play into our umami flavors). ENJOY!