Photo: Andrew Grinton
Serve these saucy ribs over egg noodles and pair with your family’s favourite veggies for a simple and satisfying dinner.
3 lbs short ribs, (cut on the long bone, half of full "English" style)
2 tbsp olive oil
1 1/2 cups chopped yellow onion
1/2 cup chopped carrot
1 tbsp chopped garlic
1 tbsp chopped thyme
1 tbsp tomato paste
1 cup full-bodied red wine
1 tbsp balsamic vinegar
1 tbsp grainy mustard
3 cups sodium-free beef broth
1 tbsp unsalted butter
2 tbsp chopped Italian parsley
Pat ribs dry with paper towel and season with salt and pepper.
Heat oil in a large heavy frying pan over high.
Working in batches, add short ribs and cook, turning, for about 6 min or until browned on all sides.
Place ribs in slow cooker in a single layer.
Pour off all but 2 tbsp fat from pan, add onion and carrot and sauté for 4 min on medium-high, or until browned. Add garlic and thyme and sauté for 1 min longer. Add tomato paste and stir until vegetables are coated. Add red wine, and boil for 2 min, or until slightly reduced, stir in vinegar and mustard. Scrape into slow cooker.
Add stock, cover slow cooker and cook on low for 8 hrs.
Remove ribs and set aside. Skim fat from sauce; discard fat. Transfer sauce to a frying pan or wide pot. Bring to a boil and cook for 10 min, or until thickened slightly. Stir in butter.
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