Crock Pot Beef Short Ribs -- a la Bourguignon!
Rich and Decadent, You'll Make This Beef Short Ribs Recipe Often
Many people recommend browning the ribs before cooking in the crock-pot. I save the step and just skim off the grease at the end, before stirring or taking the ribs out.
Ingredients
Tip:
Try thickening the juices at the end with a tablespoon or two of mashed potatoes instead of using cornstarch or flour.
- Beef Short Ribs, 3.5 to 4 lbs
- Garlic, 1/2 of a large bulb, finely chopped
- Fresh ground black pepper, 1 tbsp
- Seasoned Salt, 2 tsp
- Mushrooms, about 1/2 lb, rough chopped, sliced or quartered
- Onion, 1 large, rough chopped or sliced
- The Bourguignon Sauce
- Red Wine, 1 cup
- Cornstarch, 2 tbsp
- Worscheshire Sauce, 2 tbsp
- Ginger powder, 1 tsp
- Mustard, 2 tsp
- Chili flakes, 1 tsp
- Basil, 1 tsp dried
- Ground cloves, 1/8th tsp
- Savoury, 1/2 tsp
- Brown Sugar, 1 tbsp packed
- Sour cream, 1/4 to 1/2 cup
Cooking Method
- Rub the beef short ribs well with the garlic, fresh ground black pepper and seasoned salt
- In a bowl, mix cornstarch into wine until dissolved.
- Add the rest of the bourguignon sauce ingredients, stir well and let it sit for awhile.
- Line the short ribs in circles up the inside of the crock pot with meat side facing out.
- Add the onions and mushrooms inside the circle.
- Pour the bourguignon mixture all over the beef ribs and mushrooms.
- Cook on low for 8 - 10 hours.
- Skim off the grease that has risen to the top.
- Remove the short ribs (and any bones that escape).
- Turn to high.
- Stir sour cream, a few more dashes of worscheshire sauce and fresh ground pepper into the gravy.
This was so delicious and tender, I made another batch the next day, just using the left-over gravy and adding a bit more wine and cornstarch. Serve these beef short ribs and gravy over mashed potatoes, rice or egg noodles.
Have you tried elk meat yet? This recipe would be excellent, and healthier with elk stewing meat or ribs!
