Slow Cooked Short Ribs

When I started making this recipe I wasn't going to photograph it for the blog. I thought - there is no way I can take a picture where short ribs will look appealing. I thought - I'm going to make them look not delicious and won't do them justice. I mean...it's a hunk of beef in gravy. How can I make that look pretty? 

But then, being a food blogger for several years now, I thought.... well.... justincase I better take some shots. 

*Whew*

Good thing I did.

I think they turned out pretty darned appealing and tasty looking. Which is good because this is one of the most delicious dinners I have ever made. 

Not even lying. 

It is sooooooooo simple but is fancy enough to serve to guests you want to impress (in-laws, I'm looking in your direction...) 

Can you call beef short ribs "pretty"? 

Yes.

Yes, you can.

Slow Cooked Beef Short Ribs

Ingredients

2 Tbsp sesame oil

2 to 3 lbs beef short ribs (bone in)

2 stalks celery, finely chopped

2 whole shallots (or 1 large onion), finely chopped

3 cloves garlic, minced

2 Tbsp tomato paste

1 tsp curry powder

1 1/2 cup red wine

2 cup beef broth

1/4 cup soy sauce

2 Tbsp flour

2 bay leaves

1/2 tsp pepper

Directions

Preheat oven to 250. 

In a large frying pan, heat oil over medium heat. Cook short ribs for 2 minutes on each side. Remove ribs and place in bottom of a dutch oven (*these can also be placed in a slow cooker!)

In the frying pan, cook the celery, shallots, and garlic until onion softens - about 3 - 4 minutes. 

Stir in the tomato paste and curry powder and cook for 1 minute. 

Add in red wine, beef broth, and soy sauce. 

Stir in flour and bring sauce to a boil. 

Pour the sauce over the short ribs. 

You may need to a little more liquid as you want it to almost cover the ribs. 

Cook at 250 until meat is very tender and falling off the bones - about 5 hours. **I flipped the meat in the sauce at the 2 hour and 4 hour mark to ensure even cooking.**

Keep warm in oven while you prepare your side dishes - I went with garlic mashed potatoes and peas & carrots. Serve hot.

It is ridiculously tender....

And can we talk about the gravy for a second?

Maaaaaaaaaaaaaaaaaan... that is some amazing gravy. Don't waste it. Use every drop. Seriously. 

I'm glad I decided to take some pics. I was very happy with how pretty everything looked. Maybe I was influenced by how crazy good the short ribs tasted!

Note - You can also place everything into a slow cooker instead of a Dutch oven and cook on low for about 9 - 11 hours (it really helps to know your slow cooker!!)

Slow is the way to go!

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