We have had a rash of abnormally warm weather this winter which is making things hard between my slow cooker and me. I would normally love this time of year, all of the slow cooker recipes, hearty and thick meals. Gotta put on my winter weight and all, right?
But unseasonably warm days have me walking around with no need for those heavy winter coats craving the smoke and fire of the grill. I want burgers, steak, corn on the cob and other summer time foods. It takes recipes like this one, this low and slow short rib sauce to ground me. My winter fling with the slow cooker can only last so long and I need to stop and appreciate it. It’s a grass is always greener sort of thing. One that I am finding hard to remember this season. Give me a little snow and it will all come rushing back to me.
Not that I haven’t been known to grill in the snow…
Short Ribs and Red Wine Sauce
- 2 tbs extra-virgin olive oil
- 2 onions, minced
- 2 carrots, peeled and cut into 1/4 inch pieces
- 1 celery rib, minced
- 1/4 cup tomato paste
- 6 garlic cloves, minced
- 1 1/2 cup dry red wine
- 1 (28 oz) can diced tomatoes, drained
- 1 (28 oz) can tomato puree
- 2 bay leaves
- 3 lbs boneless beef short ribs, trimmed and cut into 1 1/2 inch chuncks
- Salt and Pepper
- 1/2 cup minced fresh parsley
Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onions, carrots, celery, tomato paste, and garlic and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in wine, scraping up and browned bits, and simmer until thickened, about 6 minutes; transfer to slow cooker.
Stir diced tomatoes, tomato puree, and bay leaves into slow cooker. Season beef with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.
Let sauce settle for 5 minutes, then remove fat from surface using a large spoon. Discard bay leaves. Break up pieces of beef with spoon (I used a fork, not sure how I’m breaking beef with a spoon. I’m not the Sheriff of Nottingham after all…) Before serving, stir in parsley and season with salt and pepper to taste.
I served this with Trader Joe’s Spinach and Chive Linguine.
This recipe makes enough to sauce 3 pounds of pasta. That being said, I cut everything in half because there is no way Handsome and I need three pounds of pasta. Ever.