Crockpot Short Ribs

This is another recipe that I have created based on reading several others and ones that I have made.  When I made it this last time, I used a combination of English-cut (big chunks) and flanken-style (flat strips), but that is not what I typically do.  I prefer the English cut ones, as the additional marrow gives a deeper flavor.  However, either/both will work in the recipe--just not boneless.  I also normally serve with egg noodles; this time, I tried with mezzi rigatoni pasta and again, wasn't quite as nice.  I recommend medium egg noodles as the accompaniment :)

Ingredients:

about 2 T olive oil

3.5 to 4 lbs short ribs

salt, pepper

3 stalks of celery, chopped

2 large carrots, peeled and chopped

2 shallots, finely chopped/minced

about ½ T minced (bottled) garlic

about 2 T. tomato paste

2 ½ c cabernet sauvignon (Red Diamond if possible)

1 ½ c. beef broth

big splash of balsamic vinegar

2 sprigs thyme

Instructions:

1. Heat oil in ceramic dutch oven over med high heat.  Add short ribs and salt/pepper in the pan.  Brown on all sides:

2. Remove from pan and place in crock pot, set on high:

3. Use rendered fat and remaining oil to cook celery for a couple minutes, then add the carrots and cook a couple more minutes:

4. Add shallots and cook another minute, then add garlic and tomato paste, stirring until red sauce forms:

5. Add wine, cook for a minute:

6. Remove from heat and pour over the ribs in the crock pot. Add the beef broth, splash of balsamic vinegar, and the 2 sprigs of thyme:

7. Cook on hi for at least 7 hours:

8. Serve with egg noodles (or other side) and enjoy!  (forgot to get serving pic--will add next time I make!)