I used basically the same idea I had going in this recipe I posted a
Only, instead of cooking it in the oven, I’ve used my slow cooker.
Serves about 4-6
4 lbs Beef Short Ribs (about 8)
4 large carrots cut into 1” pieces
4 stalks celery, cut into 1” piece (I also deveined them but that’s optional)
4 large peeled tomatoes cut into 1” pieces
2 boiler onions rough chopped
1 head of garlic peeled and cloves slightly squished
1 c red wine
1 tbs Worcestershire sauce
1 tbs soy sauce
2 bay leaves
6 c of mushrooms of shiitake and crimini mushrooms (I’m estimating quantity, we used a lot)
1/2 c red wine
1 tbs butter
Fresh herbs of your choosing (I like thyme or dill)
Season ribs with kosher salt and pepper, on all sides. Some people like to remove some of the fat, but I do that at the end. Your call.
Place carrots, celery, and tomatoes, in base of slow cooker.
Sear meat on all sides in a heavy pan. Make sure to work in small batches to get good browning. I was able to do it all in 2 batches. Set meat aside and add onions and garlic to pan, turn down heat a bit and cook until they are a little translucent.
Pour all liquids into pan, gently scraping up all the little bits that may be stuck to the bottom. Allow to cook on medium heat for about 5 minutes to get the liquid hot and cook off a little of the booze.
Add liquid, with onions and garlic, to the crock pot. Add bay leaves. Place meat on top. Heat on high for 30 mins and then reduce to low heat for 5 hours. Add mushrooms at this point. Cook on low for another 1-2 hours.
Move meat to a serving plate (bones will likely just fall out) and strain veggies out with slotted spoon and place in a separate dish. Remove as much fat from remaining liquid as possible. Pour remaining liquid into sauce pan and add wine and butter and cook on high until reduced to about 1/3 of the original quantity. Add salt and pepper if desired. Add half the fresh herbs to sauce and save the rest for garnish.
My favorite method for reheating is to place a couple piece of meat and veggies on an oven safe pan and broil for a couple minutes, then turn off the heat and allow to warm through. Reheat sauce in microwave. The broiling gives a delightful crust to the meat.
End result is slightly more tender (probably because it’s cooked longer) than the oven version but equally tasty and easy to prepare.