Braised Beef Short Ribs

This another thing I am really fond of. The ribs have just enough marbling to add flavor and tenderness. I like these served with mashed potatoes.

Ingredients

Beef Short Ribs

1 large onion, sliced

1 clove garlic, smashed

1 tbsp tomato paste

1/2 cup red wine

1 cup beef stock

1 tbsp cornstarch

Recipe

1. Sear the short ribs in a hot pan with a bit of oil, salt and cracked black pepper. Just brown until the ribs have a nice brown color, turn and brown the other side. Remove from the pan and place in a slow cooker or

2. Without cleaning the pan, add the onions and garlic. Fry the onions until they start to brown. Add the tomato paste and cook until it starts to darken. Add the red wine to deglaze the pan.

3. Remove the onions and wine and add to the ribs. Pour the beef stock in the cooker. Cover and cook for 1 hour.

4. When the ribs are cooked, remove the liquid and place in a small pan. Bring to a low simmer, add a bit of water to the cornstarch to make a slurry. Remove the beef liquid from the heat and add the cornstarch slurry. (remove from the heat so it doesn’t cook too fast and cause lumps) place back on the heat until it starts to thicken. Add the thickened sauce back to the ribs.

Taste for salt and serve with mashed potatoes