Braised Short Ribs

I adapted this recipe in my Williams Sonoma catalog. I love looking at the catalog because I find so many things I “just can’t live without”! Not to mention the recipes are always great! I was at my favorite butcher shop today and remembered I saw a recipe for short ribs that I wanted to try. Lo and behold, I came home with short ribs. The ribs came out “fall off the bone” tender, and the sauce is phenomenal! I made this in my All Clad slow cooker, as I wanted to be able to brown everything in the same pot I cooked it in. I cooked on high for about 4 hours. You can also cook this on the stove using a heat defuser (I use an Ilsa 7-Inch Cast Iron Heat Defuser) on the burner to avoid burning. Just cook it low and slow. This would be great with mashed potatoes, or basically anything that will sop up the delicious sauce!

Braised Short Ribs

3 slices bacon
3 Tbsp olive oil
3-3/4 lbs bone in beef short ribs (6-8 pieces)
salt & pepper
1 c. all purpose flour
1 celery stalk, cut into a 1/4″ dice
2 carrots, cut into a 1/4″ dice
3/4 c. shallots, diced
1 Tbsp minced garlic
3 Tbsp tomato paste
3/4 tsp crushed Aleppo chili
1 tsp chopped fresh thyme
1 bay leaf
1/2 c. beef broth
1 Tbsp brown sugar
3/4 c. red wine

In slow cooker insert or dutch oven, cook bacon until the fat is rendered. Remove bacon. If necessary, add a little olive oil. Season ribs with salt & pepper. Dredge in flour; shake off excess. Brown short ribs in bacon fat and oil on both sides (do in more than one batch if necessary). Transfer to plate.

Reduce heat to medium; add 1 Tbsp oil. Cook celery, carrots & shallots 7-8 minutes. Add garlic and tomato paste; cook 1 minute. Add Aleppo chili, thyme, broth, wine, brown sugar, bay leaf, salt and pepper and bring to simmer. Return ribs to insert or dutch oven. Reduce heat to medium low if cooking on the stove for 4-5 hours or, place in slow cooker and put on high for approx 4 hours or low for 6 hours.  Serve with mashed potatoes.