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Short Ribs




Source of Recipe


Ladies Home Journal


Recipe Introduction


serves 8


List of Ingredients




4 lbs boneless beef short ribs
1 TB olive oil
1 large onion
6 garlic cloves, sliced
3 large carrots, coarsely chopped
2 celery ribs, chopped
1/2 cup dry red wine
1 28oz can crushed tomatoes in thick puree
3/4 cup pitted sliced green olives
3/4 cup low-sodium beef broth
1/4 cup coarsely chopped flat-leaf parsley, plus additional for garnish
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp freshly ground black pepper
2 thyme sprigs



Recipe



Rinse short ribs and pat dry; season with salt. Heat oil in a large skillet over moderately high heat until hot but not smoking. Add ribs, in batches, and cook, turning until browned on all sides, about 5 minutes; transfer, as cooked, to slow cooker. Pour off all but 1 TB of fat from skillet. Add onion, garlic, carrots and celery; cook over moderate heat, stirring and scraping up any brown bits from bottom of skillet, about 3 minutes. Add wine and simmer 2 minutes.

Transfer to slow cooker with remaining ingredients and stir to combine. Cook, covered, on low heat until ribs are very tender, about 4 hours. Remove thyme sprigs. Serve ribs with their sauce over buttered noodles or mashed potatoes and garnish with parsley.