2 beef short ribs, K-cut (Ask the butcher at your local supermarket, they will have it)
4 yellow onions, medium dice
8 celery ribs (no leaves), medium dice
3 large peeled carrots, medium dice
8 cloves garlic, whole
2 tablespoons tomato paste
1/2 bottle good tasting red wine; doesn't have to be expensive
32 ounces beef stock
All purpose flour, to coat the short ribs
Fresh herbs, a few springs of each (parsley, sage, thyme). If you buy the pack in the grocery store, use them all.
Salt and pepper to taste.
METHOD OF PREPARATION:
Season short ribs evenly with salt and pepper. Coat ribs with flour, shake off excess.
Sear ribs in the skillet until golden brown and delicious on all sides. Remove and set aside until needed.
Saute mirepoix (onions, celery and carrots) until golden brown and delicious. Add tomato paste and cook for a minute.
Add red wine and deglaze the pan. Cook for a minute. Add fresh herbs and lat short ribs on to.
Add beef stock. *Important* - this is a braise. Only add beef stock until it's 1/2 to 3/4 of a way up the sides of the short ribs.
Transfer to a Crock Pot. Set timer for 6 - 8 hours.
Watch football, and enjoy!
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