Braised Short Ribs

An easy tasty meal. Usually served over egg noodles buttered and sprinkled with parsley but we'll spoon it over cheese grits too!

We don't use a slow cooker and, becxasue it;s kind of messy to prepare, I do everything outside on my grill side burner, put it all in a caserole pot and stick in the oven at 300. Bev appreciates me keeping the mess outside!

Ingredients:
4 lb. bone-in beef short ribs (boneless works just fine)
Sea salt and freshly ground pepper, to taste
2 cups all-purpose flour
3 Tbs. olive oil, plus more as needed
2 large sweet onions, chopped
1 bag baby carrots or cut up 3 large carrots into 1-inch chunks
4 garlic cloves, chopped
1 bottle red wine, any kind, more for drinking while you cook
1 can (6 oz.) tomato paste
fresh thyme (dried works fine)
fresh rosemary finely chopped
1 bay leaf
1 to 2 cups beef stock (we use Kitchen Basics)

Directions:
Season the short ribs with salt and pepper. Spread the flour out on a rimmed baking sheet. Dredge the ribs in the flour, shaking off the excess.

In a Dutch oven over medium-high heat, warm the 3 Tbs. olive oil until nearly smoking. Working in batches, brown the ribs on all sides, about 10 minutes total. Transfer to a slow cooker.

Add more oil to the Dutch oven if needed. Reduce the heat to medium, add the onions, carrots and garlic and cook, stirring occasionally, until soft, about 10 minutes. Transfer to the slow cooker.

Add the wine to the Dutch oven and cook, stirring to scrape up the browned bits. Add the tomato paste, thyme, rosemary and bay leaf, mashing any large chunks of tomato paste with a spoon. Increase the heat to medium-high and cook until thickened and reduced by half, 8 to 10 minutes. Add the wine mixture to the slow cooker along with enough stock to come halfway up the sides of the ribs. Cover and cook on high for 6 hours stirring occasionally.

Skim the fat off the sauce. Discard the herb bay leaf.

Spoon over egg noodles or cheese grits