SuperFuzed Beef Short Ribs
Ingredients
About this Recipe
5 pounds English-style beef short ribs (6 to 8 ribs), trimmed of excess fat
Kosher Salt and pepper to taste
2 tablespoons Joe’s SuperFuzed Roasted Garlic Herb Oil
2 tablespoons unsalted butter
1 onion, chopped
3 celery stalks, chopped
1 large clove garlic, pressed
2 tablespoons tomato paste
1 cup cabernet wine
1 cup chicken stock
1 bay leaf
Seriously the best, most tender flavorful beef ribs EVER!
Directions
Season ribs with salt and pepper. Heat Joe’s SuperFuzed Roasted Garlic Herb Oil in a 12-inch cast iron skillet over medium-high heat. Brown ribs. Transfer ribs to slow-cooker. Add butter to the skillet and reduce heat to medium. When butter has melted, add onions, celery, and garlic and cook, stirring occasionally, until well browned, ~10 minutes. Stir in tomato paste and cook, coating onions with tomato paste, until paste begins to brown, about 5 minutes. Stir in wine, bring to simmer, and cook, scraping browned bits from pan bottom with wooden spoon, until foaming subsides, about 5 minutes. Add stock and bring back to simmer. Add bay leaf. Transfer to slow-cooker. Set the slow cooker on low, cover, and cook until ribs are fork-tender, 10 to 11 hours. Alternately, cook on high for 4 to 5 hours. May also be wonderfully crafted in an InstaPot – set on high for 40 minutes. Serve with mashed potatoes to soak up all that yummy gravy!
About this Recipe
Seriously the best, most tender flavorful beef ribs EVER!
Ingredients
5 pounds English-style beef short ribs (6 to 8 ribs), trimmed of excess fat
Kosher Salt and pepper to taste
2 tablespoons Joe’s SuperFuzed Roasted Garlic Herb Oil
2 tablespoons unsalted butter
1 onion, chopped
3 celery stalks, chopped
1 large clove garlic, pressed
2 tablespoons tomato paste
1 cup cabernet wine
1 cup chicken stock
1 bay leaf
Directions
Season ribs with salt and pepper. Heat Joe’s SuperFuzed Roasted Garlic Herb Oil in a 12-inch cast iron skillet over medium-high heat. Brown ribs. Transfer ribs to slow-cooker. Add butter to the skillet and reduce heat to medium. When butter has melted, add onions, celery, and garlic and cook, stirring occasionally, until well browned, 25 to 30 minutes. Stir in tomato paste and cook, coating onions with tomato paste, until paste begins to brown, about 5 minutes. Stir in wine, bring to simmer, and cook, scraping browned bits from pan bottom with wooden spoon, until foaming subsides, about 5 minutes. Add stock and bring back to simmer. Add bay leaf. Transfer to slow-cooker. Set the slow cooker on low, cover, and cook until ribs are fork-tender, 10 to 11 hours. Alternately, cook on high for 4 to 5 hours. May also be wonderfully crafted in an InstaPot – set on high for 40 minutes. Serve with mashed potatoes to soak up all that yummy gravy!