by Judy Kim
Slow Cooker Short Rib Stew
Yield: 6 to 8 servings
Perfect on a cold winter day. Don't skip on the quality of the wine for the stew, as it reduces and will reward you with great flavor. Select one that you enjoy drinking, which is especially nice to enjoy while you're cooking.
If you prefer to cook this in a dutch oven, cook it on low for 3 to 4 hours with the lid on. Longer if you have time, just monitor the liquid levels. I love making this a day ahead, the flavors are deeper and more flavorful. Plus it's time saver if you're having a dinner party.
5 pounds short ribs, bone in (about 3 to 4 large short ribs cut into thirds)
Freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons unsalted butter
Extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 teaspoon chopped fresh thyme, additional for garnish
2 cups red wine, suggest cabernet sauvignon
3 tablespoons tomato paste
3 carrots, cut into 1-inch diagonal pieces
3 celery stalks, cut into 1-inch pieces
2 cups new potatoes, cut in half
2 bay leaves
1 teaspoon Worchestershire sauce
2 cups low-sodium beef broth
1 (28 ounce) can crushed tomatoes
2 cups wild rice
In a large mixing bowl, pat short ribs dry with paper towels. Season generously with salt and black pepper; dredge in flour until evenly coated.
In a large dutch oven melt butter and 1 tablespoon olive oil over medium-high heat. Dust off excess flour and sear meat on all sides until golden brown with a crust, about 10 minutes. Resist temptation to flip the meat too often, otherwise the crust will not form. Transfer meat into the bowl of the slow cooker.
Return dutch oven to the stove over medium heat. Add 1 teaspoon olive oil, onion, garlic and thyme. Season with 1 tablespoon salt, 1 teaspoon black pepper and sauté until softened, about 5 minutes. Increase to high heat, add red wine and tomato paste. Deglaze pot by scraping with a wooden spoon for 3 to 4 minutes. Transfer all contents to the slow cooker.
Add carrots, celery, potatoes, bay leaves, Worcestershire sauce, broth and crushed tomatoes. Cook on low for 8 hours. Meat should be tender and fall off the bone. Skim top layer of fat and remove bay leaves.
Meanwhile, cook rice according to package directions. Serve stew over wild rice and a little bit of freshly chopped thyme.
Adapted recipe from "Insanely Easy Weeknight Dinners" on Delish.com
Ceramics: Jono Pandolfi