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Meats, Soups and Stews


2 1/2 pounds beef short ribs, bone in
1 to 2 tablespoons coarse salt
1 to 2 tablespoons freshly ground black pepper
1 to 2 tablespoons garlic powder
2 tsp chipotle powder
1 to 2 tablespoons olive oil
2 carrots, cut into 1/4-inch dice
2 stalks celery, cut into �-inch dice
1 large yellow onion, cut into �-inch dice
(depending on amount of beef you may double the vegetables)
6 cloves garlic, minced
1 15.5 oz can tomatoes, crushed or diced
1 can red wine (ruby port or cabernet in the can above)
1/2 can of balsamic vinegar
beef stock
6 bay leaves
Mushrooms sliced (optional)

1.Season each short rib with coarse salt, garlic powder, chipotle and freshly ground black pepper and coat with olive oil.
2.Heat 1 tablespoon olive oil in a large saut� pan or dutch oven if using oven. Sear short ribs until just browned, about 2-3 minutes per side. Transfer to Crock-Pot� slow cooker or if using oven, remove ribs and remove the dutch oven from the heat. When meat has cooled add the meat and drippings back in the dutch oven.
3.Top meat with celery, carrots, onions, garlic and bay leaves.
4.In a separate bowl, combine wine, crushed tomato, vinegar, salt and pepper. Stir to blend. Pour into Crock-Pot� slow cooker/dutch oven. Add beef stock to bring liquid up to about 2/3 covered.
5.if using crock pot cook on low for 8-9 hours, turning once or twice, until meat is tender and easily falling from bone. For dutch oven due 6 hours or so at 300 till the meat falls off the bone.
6.If using mushrooms add when about 2 hours are left in the cooking time.
7.When done allow too cool so the grease can separate (you can let it set in a cool place overnight). Using a grease separator, ladle the liquid into the separator and allow it to separate, add back the gravy part and repeat at until there is very little grease left. (the short rib fat will give off a lot of fat so expect to get a good 16oz of grease off).
7. When done adjust gravy to taste, a splash of gravy master will deepen the texture. Reheat and serve with mashed potatoes.

Excellent