Crock Pot Short Ribs

By Sharon Feldman

Ingredients:

• 3 pounds beef short ribs, cut into 6-8 chunks
• Dash Kosher salt
• Dash ground black pepper
• One pound carrots, peeled and cut into 1” pieces
• 8 ounces baby button mushrooms, wiped clean and halved
• 1/3 cups of shallots
• 1 can-(28 ounce) can diced tomatoes, with juice
• 6 ounces tomato paste
• 2 teaspoons Worcestershire sauce
• 1 tablespoon brown sugar
• 1 tablespoon cider vinegar
• Mashed potatoes or buttered noodles

Directions:

Place oven rack 6 inches under the heat source and preheat the broiler. Place short ribs on a sheet pan covered with aluminum foil. Once oven is hot, brown the short rib under the broiler, turning until each side is evenly browned. (12-15 minutes total)

OR – sear them in a frying pan on the stove

Season the ribs with salt and pepper. In a large (6 quart) slow cooker, place the carrots, mushrooms and shallots. Toss to combine. Place the short ribs on top of the vegetables.

In a mixing bowl, combine the tomatoes, tomato paste, Worcestershire, brown sugar and cider vinegar. Mix and then pour sauce over the ribs. Cover and set the cooker on high. After 1 hour, reduce the slow cooker setting to low and cook for 3-4 hours and check to make sure the ribs are covered in the tomato mixture.

Cook for 7-8 hours. Short ribs are done when the meat is tender and easily falls off the bone.