Servings: 6 to 7
2 1/2 pounds of beef short ribs, bone in
1 to 2 tablespoons coarse salt
1 to 2 tablespoons freshly ground black pepper
1 to 2 tablespoons olive oil
2 carrots, cut into 1/4-inch dice
2 celery stalks, cut into 1/4-inch dice
1 large yellow onion, cut into 1/4-inch dice
3 cloves of garlic, minced
1/3 cup red wine
1/3 cup crushed tomatoes
1/3 cup balsamic vinegar
3 bay leaves
Season each short rib with coarse salt and freshly ground black pepper and coat with olive oil.
Heat 1 tablespoon olive oil in a large saute pan. Sear short ribs until just browned, about 2 to 3 minutes per side. Transfer to slow cooker.
Top meat with celery, carrots, onions, garlic and bay leaves.
In a separate bowl, combine wine, crushed tomato, vinegar, salt and pepper. Stir to blend. Pour into slow cooker.
Cook on low for 8 to 9 hours, turning once or twice, until meat is tender and easily falling from bone.
Remove ribs from slow cooker. Using an immersion blender (or traditional blender), puree the sauce, leaving some chunkiness.
Pour over ribs and serve. Recipe from www.crock-pot.com.