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Easy Boneless Beef Short Ribs Recipe – So it’s not exactly lean and mean, with all that butter and all that wine but it sure is easy. Chop the vegetables while the meat is browning, pour some wine into a pan and add everything to your favorite slow cooker.
Saturday is always busy but today the weather is incredible. Why spend it inside?
My dinner went into the crock pot before noon and I don’t have to check it again until maybe 5 this evening when I decide whether I want to add baby potatoes to the pot. Maybe not. How about ladling this rich sauce over wide egg noodles?
Slow Cooked Butter Beef A La Bourguignonne. In other words with plenty of garlic. Well marbled Angus short ribs, well seasoned and sautéed to a rich brown, covered with red wine and beef bouillon then covered with the freshest veggies you can find. Slow cooked perfection and melt in your mouth texture.
2 .75 to 3 lbs. of boneless Angus short ribs of beef Wegmans® Pan Searing Flour (to coat the beef – click HERE to read more about the flour) 2 cups Wegmans® Organic Beef Stock (low sodium – gluten free – lactose free) 1 whole clove of elephant garlic, sliced 1 large yellow onions, in chunks 4 large organic carrots, peeled and cut into large pieces 2 cups of celery, chopped into thick pieces 3 or 4 small celery stalks with leaves 2 cups red cooking wine (you can also use a good Cabernet Sauvignon wine) 1 stick of butter 2 bay leaves 1 large sprig of fresh thyme Salt and freshly cracked peppercorn medley Couple sprinkles of red pepper flakes 2 cups red cooking wine (you can also use a good Cabernet Sauvignon wine) 1 stick of butter 2 bay leaves 1 large sprig of fresh thyme Salt and freshly cracked peppercorn medley Couple sprinkles of red pepper flakes
Place the short ribs on a large platter. Dust with pan searing flour and season to taste. In a small amount of olive oil, over medium heat, brown the short ribs on all sides. Place them in a single layer at the bottom of the slow cooker. Deglaze the pan with the red wine. Scrape all the brown bits. Repeat with some beef bouillon if needed. Heat to bubbling. Pour over the beef in the slow cooker. Add a small amount of remaining beef bouillon to the pan and add the butter. Allow butter to melt. Stir broth and butter, bring to a simmer and pour over the beef. Top with all the cut vegetables. Spread them evenly over the beef. Cover and set slow cooker to LOW for 6 hours. To thicken the sauce, dilute 3 or 4 tablespoons of cornstarch in 1/2 cup of beef broth. Add to the crock pot during the last 15 or 20 minutes.
Serve over wide egg noodles, baby dutch potatoes or mashed potatoes.
Keywords: beef, short ribs, red wine
Not this time.
This recipe is “à la Bourguignonne” because I added lots of garlic, red wine and herbs but mushrooms just did not call my name today.
I felt they would make the wine rich sauce much less intense than it was.
Onion flavor is not the dominant feature of My Butter Beef.
The vegetables, meat and sauce are well…buttery smooth!
1 Cook, 2 Countries & A Taste For World Cuisines: Cooking A La Mode De Chez Nous - Cuisine d'Hier Et d'Aujourd'hui! For the love of home style cooking and great food. Memories are made of this!