Beef Short Ribs

Prep Time: 30 minutes
Cook Time: Slow cook 8-10 hours
Total Time: 10 hours
Servings: 4-6

Ingredients: 

For Ribs:

• 3 to 4 lbs Beef Short Ribs with bone 

• 3-4 Carrots

• 1 brown onion

• 1/2 cup flour for dusting 

• 2 tablespoon minced garlic

• 2 tablespoon tomato paste

• 1 cup chicken stock ( see my recipe below)

• 1 cup red wine

• Freshly ground black pepper

• Kosher salt

• Thyme sprigs

• 2 tablespoon oil

• Fresh parsley

For Stock:

• 2 lbs chicken back bones ( substitute beef for beef stock)

• 1/2 onion

• 5-6 cloves of garlic

• 1 bay leaf

• 3-4 cloves

Instructions:

For Ribs:

1. In a large plate or board, put the short ribs and sprinkle a good amount of salt & black pepper. Now dust the flour on it and coat all sides. Dust off the excess.

2. Cut the onion & carrots into big pieces. 

3. Heat oil in a skillet. Cook the ribs on all sides until light golden.

4. Drain off the excess oil and add the onions & carrots. Next add garlic and cook until fragrant. Add the tomato paste and cook for a few more minutes. 

5. Add the red wine, the bay leaf and the stock. Add salt & black pepper and the chopped thyme.

6. Transfer everything into an instant pot or slow cooker and cook on low heat for 8-10 hours. By this time the meat is ready to fall off the bones. Take these bones out & throw them away. Spoon away some of the extra fat that floats to the top. 

7. Check seasonings. Sprinkle some fresh parsley and serve hot with bread or with mashed potatoes.

For Stock:

1. Put everything in a slow cooker and add water. Let slow cook overnight. I keep mine for 14 - 18 hours.

2. Strain and keep refrigerated. Will last in the refrigerator for a week. You can also freeze it to use when needed.