Red Wine Braised Short Ribs
A delicious dish that can be made in the oven or crock-pot.
I make this in the crock-pot for lunches and am the envy of the office.
INGREDIENTS
5 lbs. bonneless Beef Short Ribs

2 tablespoons olive oil
Salt (to taste, I prefer Garlic Salts)
freshly ground Pepper (to taste)
2 cups Scallions (or Pearl Onions)
1 tablespoon Garlic (minced)
1 tablespoon Tomato Paste
4 sprigs of Thyme
1/2 teaspoon black Pepper Corns
4 cups Merlot
4 cups low-sodium Beef Stock
(Optional)
4 Carrots, peeled & chopped into 3" pieces
2 cups Green Beans

4 fried Eggs (topping)
DIRECTIONS
Oven Method
  1. Preheat the oven to 300°
  2. Season the ribs with Salt & Pepper
  3. In a large roasting pan, heat the oil over medium high heat
    4. Do this in small batches, placing the seared ribs on a plate to the side and cover with foil.
  4. Add the Onions, Garlic, & Carrots to the pan and cook until the Onions begin to soften (stir frequently).
  5. Add the Tomato Paste and saute for about 4 minutes until the paste darkens.
  6. Add the Thyme & Pepper Corns.
  7. Place the Ribs on top of the vegetables and pour the wine over the top.
  8. Increase the heat to high and bring to a boil.
  9. Reduce and simmer for about 5 minutes.
  10. Pour in the Beef Stock and place in oven for about 2 hours.
  11. After about 2 hours, add the Green Beans to the mixture and cook for another hour or until Ribs are Tender and Beans are done.
  12. When done, plate, and serve.
Crock Pot Method
  1. Season the ribs with Salt & Pepper
  2. In a large roasting pan, heat the oil over medium high heat
  3. When oil is hot, sear the ribs on all sides. Do this in small batches, placing the seared ribs on a plate to the side and cover with foil.
  4. In the crock pot, add the Merlot, Onions, Garlic, Tomato Paste, Thyme, Pepper Corns, & and Carrots. Stir to mix well.
  5. Add the Ribs and Beef Stock
  6. Cook on high, 4-6 hours (until Ribs are tender)
Optional
The original recipe called for topping the plated results with a fried egg.
Comments
Credits
Recipe adapted from:
Chef Jay Bogsinske, Chelsea's Kitchen.
Phoenix, Arizona
(As published in the Arizona Republic 02/21/2007)