YIELDS:4
PREP TIME:30 MINS
TOTAL TIME:8 HOURS 30 MINS
INGREDIENTS
4 1/2 lb. ribs (about 3 large short ribs)
kosher salt
1/2 c. all-purpose flour
2 tbsp. butter
1 onion, chopped
4 cloves garlic, minced
2 bay leaves
1 tsp. freshly chopped thyme
3 carrots, chopped
3 celery stalks, chopped
2 c. chopped potatoes (Yukon Gold or new potatoes)
1 tsp. Worcestershire sauce
3 tbsp. tomato paste
2 c. beef broth
2 c. red wine
1 28-oz. can crushed tomatoes
2 c. wild rice
DIRECTIONS
- In a large mixing bowl, pat short ribs dry with a paper towel.
- Salt generously and dredge in flour until evenly coated.
- In a large Dutch oven over medium-high heat, melt butter.
- Dust off excess flour and sear meat on all sides until golden brown with a crust, about 10 minutes.
- Remove meat and add to slow cooker. Stir in all remaining ingredients except rice; season with salt and cook on low, 8 hours.
- Meat should be tender and fall off the bone. Skim off top layer of fat and remove bay leaves.
- Meanwhile, cook wild rice according to package directions. Serve stew over wild rice.
