I needed a new way to make short ribs, this was the winner, and it was kiddo approved. It takes some time and work to create this meal, but I promise you wont be disappointed.
1.75 lbs. Beef Short Ribs
Seasoning Salt and Pepper for dusting
2 T Worcestershire Sauce
2T Balsamic Vinegar
1/4 C Red Wine
6 C Vegetable Stock
4 Boiler Onions, peeled, sliced in half
2 Cloves Garlic, minced
2 Bay Leaves
1/2 tsp. Dried Thyme
1/2 tsp. Dried Ground Sage
1/4 tsp. Tarragon
Salt and Pepper
3 C Vegetable Stock
2 T Butter
1 C Diced Fresh Spinach
2 C Jasmine Rice
Salt and Pepper
4 T Butter
1/4 C Flour
2 1/2 -3 C Broth (amount depends on how thick or thin you want gravy)
6 Baby Bell Mushrooms, sliced thin
-Dust each rib with seasoning salt and pepper.
-In large skillet melt butter over medium high heat, add in vinegar and Worcestershire sauce. Sear all sides of ribs, remove ribs and place in crockpot. Pour wine in pan and deglaze pan, pour wine sauce into crockpot.
-Add in remaining ingredients for roast to crockpot, cook low 5-7 hours or until meat falls from bone. Remove meat and strain broth (you are going to need this for gravy, toss garlic and onion).
-In large pot pour in stock, butter, salt, pepper and spinach. Bring to boil, pour in rice, stir, cover and reduce temperature to low and cook for 15-17 minutes or until liquid is absorbed.
-In medium pot over medium low heat melt butter. Whisk in flour to create roux. Slowly pour in broth, whisk well to dissolve roux. Increase temperature to medium, add in mushrooms and bring to boil. Cover and simmer for 20 minutes. Shred beef, add to gravy prior to serving.
-Serve gravy over rice, Enjoy!