Yet Another Braised Short Rib Recipe

Semi-influenced by, but hoping to start a discussion about: http://ift.tt/1fCLZ6h

Still cooking, but I think this holds some promise:

Braised/slow cooker short ribs

2.5 lb short ribs with bone, cut into 3” cube

1/2 c rice flour

1 tbsp salt

1 tbsp pepper

1/2 tsp garlic powder

2 tbsp butter

Heat skillet, combine dry ingredients. Add butter to skillet, dredge short rib cubes in flour mixture, brown on each side. Remove from pan and transfer into crock pot (or remove if using dutch oven).

6 cloves garlic

1/2 medium onion

1 stalk celery

1 medium carrot

1 c dry red wine

2 c can of beef broth

1/2 small can tomato paste

Worcester sauce

salt, pepper

4-5 leaves basil

4-5 leaves laurel bay

4-5 stalks thyme

4-5 stalks oregano

Add garlic to remaining butter/beef fat. Add onions and salt. Brown garlic and onions, transfer to crock pot. Alternately, replace crock pot with dutch oven (omit transferring, bring short ribs back into dutch oven).

Cut carrot into disks, celery into chunky slices at an angle. Or however you want. It’s your life.

Deglaze the pan with wine. Add beef broth. Incorporate tomato paste with spoon or wisk. Transfer to crock pot (pouring over rib/onion/carrot/celery medley) to cover mixture. Splash some Worcester sauce, add herbs, cover and cook until it’s done. Not sure how long that will take, but I’m going to leave the crock pot on high ’til it starts to boil, then lower it for 2-3 hours.

Since I don’t have a dutch oven, I would probably use a large (8 qt) saucepan, or casserole, and use it like a crock pot — combining ingredients and put in oven. Two strategies I haven’t tried, but heard they might work: 375* for 1/2 hour, lower to 275* for 1-2 hours; or, 325* for 2-3 hours.

bon appetit