Beef Short Ribs In A Crock Pot

1. 1

   Heat oil in a large heavy pot over med.-hi

2. 2

   heat. Season the ribs with salt and pepper

3. 3

   to taste and dredge them in flour. Fry the ribs in the oil in small batches, adding oil as needed, to sear the meat. Saute 2-3 min. per batch. Add the celery and carrots and saute for 1 more minute. Season with salt and pepper to taste, then stir in garlic, bay leaves and thyme and cook for 1 more minutes.

4. 4

   Deglaze the pot with red wine, scraping up all the bits on the bottom. Add the stock, bring to a boil, reduce heat to low and simmer. Add the ribs and continue to simmer for 2 hours, until the sauce thickens. Stir in the parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.