Oh my. These tasted as though they flew out of a restaurant kitchen to be served. Just for me. The first bite actually took me away for a minute. And then I snapped back, looked at my husband, made an audible "mmmm" and thanked him, because he made them. These were prepared in a slow cooker, though I wouldn't recommend doing this on a weekday if you work. It's more of a weekend meal because I certainly am not the type of person that wants to get up in the morning and sear meat at 7 am. So do what we did and get this going in the morning and then go shopping for new spring wardrobes all day while your parents puppysit. I highly recommend it. These short ribs just fall off the bone and are so tender and savory. They are exactly how I dream of beef short ribs when I order them at restaurants.
3 lbs beef short ribs
3 sprigs thyme, removed from stem
2 T kosher salt
1 T ground black pepper
1 t paprika
1 T garlic powder
Dry rub the short ribs with these ingredients and marinate overnight.
1 onion
4 cloves garlic
3 ribs celery
1 carrot
32 oz veal stock
1/2 bottle cabernet (quality you want to drink)
1 sprig thyme
Chop the veggies and garlic and place in bottom of slow cooker. Heat some oil in large cast iron skillet. Sear meat on each side. Really sear, you want a nice brown to them. Place meat into slow cooker, bone side down. Pour stock and wine in. Add thyme. Sprinkle in just a dash of salt. Cook on low for 8 hours. After 8 hours, meat should fall easily off bone with a fork. Skim some fat and oil off top. Gently remove meat from slow cooker and place in oven safe dish in the oven to keep warm. Pour liquid into a sauce pan, adding half the veggies and discarding the rest. Add t garam masala, t salt, t garlic powder, t chili powder (if you like). Let sauce reduce by half, about 10 minutes. Add about 1/4 cup cream. Sauce should become thick like gravy. We served this with blue cheese garlic mashed potatoes (uuh, heaven!) and haricot verts.
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