A flavorful and easy crock pot meal featuring short ribs braised in a red wine, rosemary tomato sauce, with carrots. Serve as pictured with piergoies or with mashed potatoes
Total Time8 hourshrs
Servings: 4
Author: Women's Day February 2015
Ingredients
1 1/2cupred wineI'd recommend a Merlot or something with some fruitiness - but not sweet
5tablespoonstomato paste
2tablespoonsflour
2teaspoonsbeef granules / bouillon
2teaspoonsbalsamic vinegar
2teaspoonsminced garlic
3-4medium carrotspeeled or scrubbed clean, cut diagonally into 3" pieces
2sprigs fresh rosemary
4boneless short ribsabout 2 pounds
1teaspoonsalt & ground black pepperto taste
freshly snipped chivesoptional
mashed potatoesoptional
Instructions
In a 5 to 6 quart slow cooker whisk together 1/2 cup of the wine, tomato paste, flour, beef granules and balsamic vinegar. After combined, continue to whisk in the rest of the wine.
Add garlic, carrots, fresh rosemary, salt and pepper and short ribs. Mix together to coat ribs.
Cook until the meat is tender and easily pulls apart, 7-8 hours on high (10-12 hours on low), stirring occasionally.
Shred meat into chunks. After plating ribs, you can sprinkle with snipped chives, if desired, and serve with pierogies or mashed potatoes or whatever side you prefer.