Braised Short Ribs

So now that I go to the farm to buy my meat, I end up wandering around looking at meat that I've never eaten before in my life. Not because it's not available in the grocery store, but because in the grocery store, I just grabbed chicken and left. Anyway, while I was wondering around, I picked up a package of short ribs. They sat in my freezer for two months. I kept thinking about them, but didn't know what to do, so they stayed right there in the freezer. This weekend, I finally did a little research on how to cook them and went for it. The basic process is brown, deglaze, braise, chow. And, I'm happy to report that I do indeed like short ribs. A lot. Really. Awesome.


Braised Short Ribs
2 tblsp olive oil 
10 short ribs
flour for dredging
4 carrots
1 large onion
2 large potatoes
1 cup red wine 
1 tblsp tomato paste
1 quart beef stock
salt and pepper
Heat olive oil over medium high heat. Salt and pepper short ribs. Dredge in flour. Brown all sides for approximately three minutes. While meat is browning, cut carrots, onion, and potatoes into large chunks and place in slow cooker. Remove meat from pan and place on top of veggies. Deglaze pan with wine. Stir in tomato paste and season to taste. Pour red wine over meat and veggies. Add beef stock until meat is almost totally submerged (next time I will preheat the beef stock before adding it). Cook on high setting for three hours or until meat is tender (mine was falling off the bone at three hours - yummy!).