Short Ribs

A perfect dish for the crock pot. A family favorite to use up the leftovers of this dish is to shred the beef and use it in Beef Stroganoff.

 

Infused short-ribs

Short Ribs A perfect dish for the crock pot. A family favorite to use up the leftovers of this dish is to shred the beef and use it in Beef Stroganoff.     Print This
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 lb Beef Shortrib
  • 1 yellow onion
  • 1 red onion
  • 2 Carrots
  • 4 celery stalks
  • 1 Cup Marynara
  • 1 Cup red wine
  • 8 Cups Chicken Stock

Instructions

A very simple dish to execute if you have the time and the patience for the first step of cooking the ribs. Season each side of the short rib with salt and pepper and heat up a large saute pan on medium-high. Once you have seasoned all short ribs brown them in a light layer of fat in your heated saute pan. Once they all have been browned place them in your crockPOT. 

Pour the fat off of the saute pan and return the pan to the heat. Once it is hot add the red wine and scrape away all of the bits in the pan and allow to reduce by 4. When it looks like a syrup stir in your Marynara and bring up to a simmer. When at a simmer add your stock and bring to a slight boil. Pour over shortibs and cook on HIGH of course. 

Once tender remove the ribs, strain the jus and begin to reduce down to a nice sauce consistency. Plate with some roasted veggies or Hashed Potatoes. Enjoy!

in a pan brown seasoned shortribs on medium heat and place in crock pot. once all have been browned add red wine to pan and cook off all of the bits. then add Mary’Nara. add everythign to crockpot and cook until tender on medium









 

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