Braised Beef Ribs

Warm, hearty, healthy and packed with flavor. It takes all day (or two) but if you use your slow cooker on BRAISE it will be much quicker! Perfect for a cold rainy day!

4 servings Steps 5

ingredients

6 or 7 large beef ribs

½ cup flour

½ tsp kosher salt

½ tsp cracked black pepper

¼ cup olive oil

3 large carrots cut into 2-inch pieces

2 yellow onions cut into 2-inch pieces

3 stalks celery cut into 2-inch pieces

2 parsnips cut into 2-inch pieces

16 oz tomato juice

1 btl good dry red wine (I like syrah)

directions

1. Put the flour, salt and pepper into a Ziplock bag and mix. Add 2 ribs at a time, shake until the ribs are coated and repeat until all of the ribs are well “dusted” (add more flour mix if needed)

2. In a LARGE heavy bottomed pot, heat the oil until it just begins to smoke. Add 2 ribs at a time browning them on each side and remove when browned.

3. Once all of the ribs are browned pour in ½ cup of the wine (it will splatter) and scrape the sides of the pot

4. Add the onions and sauté for 3 to 4 minutes, add the rest of the veggies, the browned ribs, the rest of the wine and tomato juice. The liquids should just nearly cover the ribs.

5. Bring to a boil, cover, reduce the heat to a low simmer and cook for about 4 hours or until the meat is falling off the bone and is tender.