Smoke House Short Ribs
(from Heather Hulsey’s recipe box)
Source: Sandra Lee; Food Network
Prep time: 3 minutes
Serves 4 people
Categories: Crockpot; Dinner
Ingredients
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 large onion, thickly sliced
- 1 (12 oz.) bag baby carrots
- 1 cup celery, thickly sliced, about 2 stalks
- 1 teaspoon minced garlic
- 2 teaspoons smoked paprika
- 2 teaspoons smoked ground black pepper
- 1 1/2 teaspoons all-purpose seasoning salt
- 1 cup red wine
- 1 (10.5 oz.) can beef stock
Directions
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Heat olive oil in a large sauté pan over high heat.
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Season short ribs with salt and pepper. Sear the short ribs on all sides until brown and caramelized.
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In the bottom of a 5-qt. slow cooker, place the onions, carrots, celery, and garlic. Then add smoked paprika, smoked ground black pepper, and all-purpose seasoning salt. Pour in wine and beef stock. Place short ribs, meat side up, on top of the vegetables. Cover and cook on low for 8 hours.
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Strain and defat the cooking liquid. Serve as sauce on the side.