Crock Pot Short Ribs in Red Wine Sauce or Stove Top

Ingredients

• 1 (14 g) package porcini mushrooms or shiitake mushrooms, dried
• 3 lbs beef simmering beef short ribs
• 1 tablespoon vegetable oil
• 2 cups button mushrooms
• 2 onions, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 1 tablespoon crumbled dried rosemary
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 (28 ounce) can diced tomatoes, 796 ml
• 3/4 cup red wine (or 3/4 cup beef stock and 1 tbsp. wine vinegar)
• 2 tablespoons tomato paste
• 1/4 cup all-purpose flour
• 2 tablespoons balsamic vinegar or wine vinegar
• 1/3 cup water
• 2 tablespoons chopped fresh parsley

Directions

1. 1

   In measuring cup, pour boiling water over porcini mushrooms; let stand for 20 minutes. Strain, reserving liquid. I like to strain the liquid through a paper towel lined sieve, because of the sand in the liquid from the mushrooms. Set mushrooms and liquid aside.

2. 2

   Cut ribs into 2 bone pieces. Broil, turning once, until browned, 5 minutes. Place in slow cooker.

3. 3

   In skillet, heat oil over medium high heat; sauté porcini and button mushrooms, onions, garlic, carrots, rosemary, salt and pepper until softened, 5 minutes. Scrape into slow cooker. Add tomatoes.

4. 4

   Whisk together soaking liquid, wine and tomato paste; pour into slow cooker. Cover and cook on low for 7 to 8 hours or until meat is tender. Skim off fat.

5. 5

   In small bowl, whisk together flour, vinegar and 1/3 cup water; whisk into slow cooker. Cover and cook on high for 15 minutes or until thickened. Stir in parsley. Makes 6 to 8 servings.

6. 6

   VARIATION: Stove Top Short Ribs in Red Wine Sauce: Follow recipe as directed, using Dutch oven instead of slow cooker; cover and simmer over medium low heat until ribs are tender, about 2 hours. Skim of fat. Reduce flour to 2 tablespoons and water to ¼ cup; whisk into pan and simmer until thickened, about 5 minutes. Stir in parsley.

7. 7

   Canadian Living Make it Tonight.