I don't quite think I can express the ease of this meal's preparation. Its slow-braised texture yields such impressive flavors that taste as if you worked in the kitchen all day long.
Not only is this the easiest cozy meal ever, but your house smells exceptionally amazing all day long. You'll walk in from work and automatically feel like you’ve entered Sunday supper at your Italian grandmother's. It's pretty phenomenal.
As the weather turns colder and the daylight dims earlier, these short ribs enliven the early winter mood. Pair with a glass of cabernet, cozy up around the table, and enjoy an effortless one-pot wonder.
Makes 4 servings
3-4 pounds bone-in beef short ribs
1 sweet onion, finely chopped
3 cloves garlic, skin removed and crushed
2 carrots, peeled and chopped
1 6-ounce tomato paste can
2 cups mixed mushrooms (shiitake and baby bella), sliced
2 cups red wine
1 cup beef or chicken broth
2 bay leaves
2 sprigs fresh thyme
Pinch crushed red pepper
Salt & pepper, to taste
1/2 cup fresh chopped Italian parsley
1/2 cup grated parmesiano reggiano cheese
1 can cannellini beans, drained and rinsed
1 tablespoon olive oil
1. Line short ribs in a crockpot. Then add onion, garlic, carrots, tomato paste, mushrooms, red wine, broth, bay leaves, thyme and a pinch of crushed red pepper. Cover the crockpot and cook on low for 7-8 hours or on high for 5-6 hours.
2. Once the short ribs are cooked and easily fall off the bone, skim off any fat from the top of the crockpot. Then, with two forks, lightly shred the ribs. Discard thyme sprigs and bay leaves. Keep the ribs in the sauce, covered on low heat, until ready to eat.
3. Just before serving, heat cannellini beans over medium heat in a small saute pan with olive oil and a pinch of crushed red pepper. Cook for 2-3 minutes.
4. To plate, begin with a spoonful of cannellini beans. Add a nice serving of braised short ribs (make sure you get the extra veggies in there, too!). Garnish with parmesan and parsley.