SHORT RIBS IN RED WINE SAUCE or stove top

[Olga Drozd]

CROCK POT SHORT RIBS IN RED WINE SAUCE or stove top
 
The meat on the bone is so rich in flavor, and because short ribs are fairly fatty, they are always moist.
 
1 (14 g) pkg. porcini or shiitake mushrooms dried
3 lbs beef simmering short ribs
1 tbsp. vegetable oil
2 cups button mushrooms
2 onions, chopped
3 cloves garlic, minced
2 carrots, diced
1 tbsp. crumbled dried rosemary
3/4 tsp. salt
1/2 tsp. pepper
1 (28 oz.) can diced tomatoes 796 mL
3/4 cup red wine or 3/4 cup beef stock and 1 tbsp. wine vinegar
2 tbsp. tomato paste
1/4 cup all purpose flour
2 tbsp. balsamic vinegar or wine vinegar
1/3 cup water
2 tbsp. chopped fresh parsley

In measuring cup, pour boiling water over porcini mushrooms; let stand for 20 minutes.  Strain, reserving liquid.  I like to strain the liquid through a paper towel  lined sieve, because of the sand in the liquid from the mushrooms.  Set mushrooms and liquid aside.
 
Cut ribs into 2 bone pieces.  Broil, turning once, until browned, 5 minutes.  Place in slow cooker.
 
In skillet, heat oil over medium high heat; sauté porcini and button mushrooms, onions, garlic, carrots, rosemary, salt and pepper until softened, 5 minutes.  Scrape into slow cooker.  Add tomatoes.
 
Whisk together soaking liquid, wine and tomato paste; pour into slow cooker.  Cover and cook on low for 7 to 8 hours or until meat is tender.  Skim off fat.
 
In small bowl, whisk together flour, vinegar and 1/3 cup water; whisk into slow cooker.  Cover and cook on high for 15 minutes or until thickened.  Stir in parsley.  Makes 6 to 8 servings.
 
VARIATION: Stove Top Short Ribs in Red Wine Sauce:  Follow recipe as directed, using Dutch oven instead of slow cooker; cover and simmer over medium low heat until ribs are tender, about 2 hours.  Skim of fat.  Reduce flour to 2 Tbsp. and water to 1/4 cup; whisk into pan and simmer until thickened, about 5 minutes.  Stir in parsley.