I made this recipe last week. There was something very Christmas like in the taste of this sauce that I have been craving ever since we made it. I am officially head over heels in love with this recipe. I have tried a few short rib recipes and for now, this one is The Best E.V.E.R. short rib recipe.
I got it from the Costco mag that we get each month. Ya’ll ready?
Hearty Beef Short Ribs:
Adapted from Costco Connection
2 1/2 lbs boneless or bone in chuck short ribs
1 tbs salt
1 tbs pepper
2 tbs olive oil, divided
2 carrots diced
2 celery stalks diced
1 large yellow onion diced (the person I was cooking for doesn’t like onions so I used onion poweder)
3 garlic cloves or a tbs of minced garlic
3 bay leaves
1/3 cup sherry mixed with a dash of red wine vinegar
1/3 cup crushed tomatoes
1/2 cup balsamic vinegar
Season ribs with salt and pepper and olive oil. Brown the ribs on all sides over medium heat.
Once the ribs are brown on all sides, move them to your slow cooker adding your carrots, celery, onion, garlic and bay leaves.
Combine sherry, red wine vinegar, tomatoes, and vinegar in a small bowl. Season your sauce to taste and pour it over your meat in the slow cooker. Cover and cook on low for about 5 hours or until meat is tender. ** It only takes 4 hours on low for these to cook in my crock pot and they were literally falling apart**
Makes 6-8 servings.
I served my ribs with PW’s mashed potatoes. I poured the gravy over the mashed potatoes and ya’ll, it was GOOD!!
I am throwing this in the next rotation. I need to have it again, and soon!
I made these yummy ribs the other night. They were delicious and easy. They are beautiful plated on polenta. I am giving the link for the ribs and the polenta below.
Braised short ribs
I didn’t follow the recipe completely on this one, but I did stay pretty close to it. I substituted bacon grease for the Pancetta since it was already sitting in my fridge. I didn’t see the need to buy it just to use it for this one recipe and in the end I can’t imagine that it made that big of a difference in the flavor. I also substituted pearl onions for shallots. The reason I did that is because I had pearl onions sitting in my pantry that needed to be used. I also used boneless short ribs. It saved me time when plating it for the kids since I always tear the meat away from the bone for them.
This was the first time I had ever had polenta. The polenta wasn’t what I wanted it to be. I was disappointed that I didn’t like it. I think I couldn’t like them because they were so similar to grits that it was ruined for me because… they weren’t grits. She added a special ingredient to them- goat cheese- this added a nice flavor to the polenta. I think I would have completely given the thumbs down to the polenta if not for the goat cheese ingredient.
The kids were totally grossed out by the polenta. This is my fault. Sad to say I have not raised my kids right. When Thing 1 and Thing 2 were little, I gave them oatmeal before I ever gave them grits. Big mistake. Once they tasted that sweetness from the oatmeal they could never get over not having it in their grits. I am totally a grits girl.. give ’em to me with bacon, eggs, cheese, loads of butter, salt and pepper and I am happy. I believe I have only tasted oatmeal twice in my life. I absolutely despise the smell of it- yet I fed it to my kids. You are probably wondering why this is… I am pretty sure it had something to do with calorie intake. I was obsessed with giving Thing 1 high calorie counts in food when she was a baby because she was a preemie and needed to gain weight. Anyway, no one was a real fan of the polenta. Next time I will make mashed potatoes to go with the ribs.
Everyone LOVED the ribs. When we had leftover ribs for dinner the other night (without the polenta) everyone scarfed them down.