French style slow braised short ribs in a tasty sauce! Pure comfort food! Also great for these cold chilly nights!
Prep Time: 20 minutes Cook
Time: 3-8 hours
Total Time: 8 hours 20 minutes on Low or 3 hours 20 minutes on High
2 pounds beef short ribs, cut into 3-4 inch pieces
1 large onion, sliced
3 carrots, sliced
3 stalks celery, sliced
8 ounces mushrooms, quartered
4 cloves garlic, chopped
1 pinch red pepper flakes (optional)
3 cups beef broth
2 cups dry red wine (or more broth)
2 tablespoons tomato paste
2 heads of garlic, with the tops removed
2 tablespoons balsamic vinegar
1 tablespoon fish sauce
1 tablespoon Worchester
2 bay leaves
1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)
1 teaspoon rosemary, chopped (or 1/2 teaspoon dried rosemary)
2 tablespoons parsley, chopped
Brown the beef in a large, oven-safe, sauce pan over medium-high heat, about 3-4 minutes per side, and set aside before draining off all but 2 tablespoons of the grease.
Add the onions, carrots, celery, and mushrooms and cook until tender, about 7-10 minutes.
Add the garlic and red pepper flakes and cook until fragrant, about a minute.
Add the broth, wine, tomato paste, heads of garlic, balsamic vinegar, fish sauce, Worchester sauce, bay leaves, thyme, rosemary, and beef, bring to a boil and transfer to a slow cooker and cook on low for 8-10 hours or on high for 3-4 hours.
Remove the bay leaves, season with salt and pepper to taste and serve over mashed potatoes, or mashed celery root, mashed parsnips, or cauliflower mash (recipe will post next) with bread to soak up all the tasty sauce.
Squeeze the roasted garlic out of the heads of garlic and enjoy!
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