Looking for a decadent rich and satisfying family dinner recipe that can be made in a slow cooker? These Slow Cooker Short Ribs are made in an amazingly delicious mushroom ragu until the meat falls off the bone and adds another layer of flavor. Gluten free, dairy free and paleo friendly means everyone no matter their diet can enjoy this recipe.
Fall is finally happening, after the summer heat wave we had in September. Sadly I think we won’t get much color because all the trees are so stressed from lack of water.
Where we live now we are lucky to have several old trees, and several different varieties.
When I was growing up we lived on a one-acre lot that backed up to a farmer’s field, and across the field was the same large field where the farmer grew corn or soybeans. So, when our house was built there wasn’t a single tree planted.
My Dad decided to plant five different types of trees in our back yard, to add to the landscaping and I am sure to offer us some shade eventually. As I grew up those trees were strangely part of my childhood. I knew which type was my father’s favorite, the sycamore, which was my mother’s favorite, the flowering cherry. She couldn’t wait for the spring blooms to arrive. Of course, my favorite was the oak that stood farthest from our home and was the largest. It was my favorite, mostly because it was the farthest from my house and I ended up there a lot when my parents or siblings had done some transgression that had upset me. I liked it most of all because it was strong-limbed enough for me to climb.
Now in my own home, we have so many different types of trees on our property, I don’t even know the type of many, but we have several mighty oaks that have to be over 100 years old and they are still my favorite among all the fancy trees we have growing.
Do you have a favorite type of tree and is it your favorite because of a memory?
WHY YOU WANT TO MAKE THIS SLOW COOKER SHORT RIBS.
I really love short ribs, but I had them at home to the same delicious standards that I find at the restaurants.
I have been playing with different ways to cook short ribs, and with different ingredients to cook them with. I think this combination makes for a great sauce as well as a great way to ensure your ribs are tender and full of flavor.
- 4-5 pounds trimmed short ribs
- kosher salt and freshly ground black pepper
- 1 tablespoon butter
- 1 large onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 large cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 1 tablespoon anchovy paste
- ½ bottle big red wine
- 14 ounces whole tomatoes and juice
- 1 cup of tomato roasted salsa
- 1 tablespoon Dijon mustard
- 3-4 dashes Worcestershire sauce
- 1 ounce dried porcini mushrooms
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 large sprig rosemary, leaves chopped
- 2 bay leaves
- 2-3 cups chicken stock or water
- 1 cup uncooked Polenta, cooked according to directions.
- ½ cup finely grated Parmesan cheese
- Preheat oven to 350 degrees for 3 hours, or 275 for 5 hours. Soak dried mushrooms in 2 cups boiling water.
- Season ribs well with salt and pepper. Heat oil in large, heavy pot (I used a 5-qt. enameled cast iron dutch oven) over medium heat until shimmering. Brown ribs in batches for 2-3 minutes per side, then set aside.
- Pour out all but 1 tablespoon of accumulated fat from pot (if any), then sauté onion, carrots and celery until soft. Add garlic and stir until fragrant.
- Create a hot spot in the pot by moving vegetables aside and leaving about a 3-inch radius bare. Add tomato paste and anchovy paste to the hot spot and stir vigorously until caramelized, then stir into the vegetables.
- Add red wine to deglaze and cook until liquid is reduced by half.
- Add tomatoes, mustard, Worcestershire sauce, mushrooms and soaking liquid (minus the last ¼ inch to keep sediment out of your dish), plus herbs.
- Add ribs to pot and fill with chicken stock or water until ribs are nearly covered. Bring liquid to a boil, then cover tightly and braise in oven for at least 3 hours at 350 or 5 hours at 275 or until ribs are fall-apart tender.
- Remove ribs from liquid and set aside until cool enough to handle. Remove bay leaves and discard. While ribs cool, purée the braising liquid with an immersion blender until thick and set over medium-low heat to reduce if the sauce seems thin.
- When ribs have cooled down shred the beef and return it to the pot. Remove from heat and cool to room temperature, skimming any large pools of fat from the surface.
- Cook Polenta according to directions and add parmesan at the end of cooking, stir to combine. Spoon a generous helping of Polenta on a plate and top with Short Rib mix, top with diced fresh rosemary or parsley.