Where's The Beef

Poor me. I was stuck in my apartment all day yesterday, surrounded by the suffocating aroma of Braised Beef Short Ribs cookin' in the Crock Pot. Pity the fool!

Okay, I can definitely think of worse ways to spend a day off from work. Aside from getting smacked in the face with smells all day, the day was most pleasant indeed. Yesterday marked the first time that I had EVER made anything in a Crock Pot. My reaction: I don't know what took me so long! I could have picked an easier recipe for my first Crock Pot creation, but what's done is done...and what's done smelled DELICIOUS! I got this recipe from my stepdad and thought that I'd share it. I doctored it up for us just a teensy bit, but I'll give y'all the original recipe. Enjoy my meat.

Braised Beef Short Ribs
Makes 2039857230754 servings.

The Secret Ingredients:
Four to Five pounds of Beef Short Ribs.
Flour, Salt and Pepper.
One-quarter pound of Bacon, chopped.
One large Onion, finely diced.
Three Carrots, finely diced.
One Celery Stalk, finely diced.
Three Garlic Cloves, chopped.
One, Fifteen ounce can of Beef Broth.
One bottle of Red Wine.
One sprig of Fresh Thyme.
Two inch rind of Hard Cheese.
Half can of Tomato Paste.
Two teaspoons of sugar.
Twelve ounces of Sliced Mushrooms.

Putting it all Together:
Note: If you're using a Crock Pot, cut back on the liquids. Use three-quarters of the can of beef broth and three-quarters of the bottle of wine. I suggest using a Crock Pot so you have an excuse to drink a quarter of a bottle of wine on a weeknight, but that's just me.

Cook the bacon in a large pan or stock pot until it's crisp. Then, remove it with a slotted spoon and put it to the side. Place the flour and salt and pepper (to your liking) in a Ziploc bag with the beef ribs and toss to coat 'em well. Next, cook the ribs in the bacon fat until they're brown on all sides, remove and set aside. Now, saut√© the onions, mushrooms, carrots and celery until they're good and soft (about ten minutes). Add the garlic and cook for a few more minutes, adding a small amount of olive oil if needed. Mix in two tablespoons of flour. Add one cup of the wine (take a swig from the bottle while you're at it) and cook three minutes to deglaze the pan. Add the tomato paste and mix some more. Lastly, add the beef broth, sugar and rest of the wine.

Place the reserved bacon, beef ribs, thyme sprig, cheese rind and vegetable/wine/broth mixture mess in either an oven-proof stock pot or a Crock Pot. If you're using the oven, preheat it to three-fifty and throw it in for two hours. If you're using a Crock Pot, keep those bad boys in there for six to seven hours and enjoy the smell...and the quarter bottle of wine. After they're cooked, skim off the surface fat and serve them over egg noodles or with garlic mashed potatoes (or with sweet potatoes and roasted asparagus). Voil√†!

3 comments

Lani said... April 8, 2011 at 7:20 AM

OMG I LOVE THE CROCK POT!! a working girl's best friend. I don't know why more people don't use one. Srsly.

Melissa Lopez said... April 8, 2011 at 8:15 AM

I got one for Xmas and I haven't used it yet. You have inspired me tho.

Anonymous said... April 15, 2011 at 12:03 AM

ahhh! delete the recipe!! it looks like it came out great though! :)

<3 Mel

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