This Crockpot creation is one of those low-effort meals that yields a restaurant-worthy result. It’s the ultimate cold weather comfort food, particularly when poured with a glass of red wine.
Whether potatoes, pappardelle or polenta, the base of your beef can vary depending on your mood. I personally look for any excuse to twirl noodles, but I look forward to the next time to try polenta or grits made in my Instant Pot!
This pasta bowl is made by Etta B and available at Bella Vita (with free shipping!!)
Serves 4
3.5-4 pounds bone-in short ribs
1 tablespoon olive oil
1 medium onion, chopped
1 shallot, diced
6 cloves garlic, minced
1 bottle dry red wine
1 tablespoon worchestershire sauce
3 tablespoons tomato paste
2 tablespoons brown sugar
1 tablespoon smoked paprika
6 sprigs fresh thyme
Salt + pepper
1 tablespoon corn starch
1. Heat oil in a large heavy skillet over medium-high heat. Season short ribs liberally with salt and pepper. Add short ribs (in two batches) to the pan and sear 3 minutes per side, forming a crispy crust.
2. Add all other ingredients to the slow cooker and stir. Nestle short ribs in an even layer. Cook on high for 5-6 hours or low for 7-8 hours.
3. Once cooked, remove lid and skim fat off surface with a small spoon. Remove ribs from meat (this should happen with zero effort), and use two forks to lightly shred beef. Stir cornstarch with a tablespoon of cold water in a small bowl until smooth, then stir into crockpot. Let sit on “warm” for 5 minutes or so. Taste and season with extra salt and pepper, if needed.
4. Serve over starch of choice.
