Ingredients

The following ingredients have 6 Servings
  • FOR THE MARINADE
  • 4 cloves garlic, smashed
  • 4 sprigs rosemary
  • 1 tbsp parsley
  • 1 scallion coarsely chopped
  • Bottle dry red wine
  • Bay leaf
  • 1 tsp dried thyme
  • 4 lbs bone in short ribs, rinsed and patted dry
  • FOR THE SLOW COOKER
  • 1 tbsp olive oil
  • 2 onions, chopped
  • 2 carrots, chopped
  • 2 cups reserved marinade
  • 2 cups beef broth
  • 3 of the reserved garlic cloves
  • 1 new sprig rosemary
  • FINISHING STEP
  • ½ of a medium onion, chopped
  • 10 ozs mushrooms, sliced
  • 1 tbsp extra virgin olive oil
  • ¼ cup red wine
  • Salt pepper to taste
  • ½ tsp dried thyme
  • 1/2 cup cooking liquid

Instruction

  • Combine the marinade ingredients, from the smashed garlic cloves through the thyme, in a large bowl.
  • Place the short ribs in a large, sealable plastic bag. Carefully pour in the marinade, and seal the bag. Gently toss the marinade so that the ribs are well coated
  • Put the short ribs into the refrigerator and marinate for at least 8 hours.
  • When you are ready to start cooking, remove the short ribs from the fridge. Place a strainer in a large plastic bowl in the sink. Pour the short ribs and marinade into the strainer. Reserve the extra marinade in the bowl, as you will use 2 cups of it in the slow cooker.
  • Take the short ribs out of the strainer, brushing off any of the solid marinade ingredients that may be sticking to them. Pat the ribs dry and set aside on a plate. Pick out 3 of the garlic cloves from the strainer and reserve for use.
  • Heat 1 tablespoon of the olive oil in a large skillet. Add the onions and carrots, cook for about 5 minutes, stirring occasionally.
  • Clear a space in the skillet to add the short ribs. Brown the short ribs on all sides by turning occasionally. This will take 5 to 10 minutes. You may need to brown the short ribs in two batches depending on the size of your skillet.
  • Move the short ribs with the onions and carrots to the slow cooker, scraping all the bits of vegetable and beef into the slow cooker.
  • Pour the 2 cups reserved marinade and the beef broth over the short ribs. Add the 3 reserved garlic cloves and a sprig of rosemary.
  • Cover the slow cooker, and cook on low heat for 10 hours.
  • When the short ribs have finished slow cooking, move them to a platter to cool. Reserve the cooking liquid.
  • As the short ribs are cooling, heat 1 tablespoon olive oil in a large pot. Add the onion, cook on medium heat until it begins to soften, about 5 minutes.
  • Stir the mushrooms into the pot, along with 1/2 tsp dried thyme and salt to taste. Cook until the mushrooms begin to sweat about 5 minutes.
  • Add the 1/4 cup red wine, and cook for another 5 minutes until the wine has mostly been absorbed by the mushrooms.
  • As the onions and mushrooms cook, remove any beef from the bones, and set the bones aside. Shred the short rib meat with a fork, discarding any large pieces of fat. Add the meat to the mushrooms, and stir in the 1/2 cup cooking liquid (or more liquid if desired). Simmer until the meat is heated and the liquid has been reduced by half. Add salt and pepper to taste.
  • Serve the short ribs and mushrooms over mashed potatoes or noodles. Enjoy!