I named these Lazy Day Beef Short Ribs because they are the perfect thing to put in the oven and let cook for hours while you tend to other things. They would also cook just fine in your crock pot all day.
The mixture of wine, beef stock and the wonderful aromatics create such a delicious dish. The longer it simmers in the oven, the better your kitchen will smell!
4 pounds beef short ribs
1 t. dried thyme
2 t. granulated garlic
1 t. freshly ground black pepper
1 t. salt
1 t. ground coriander
2. t. ground cumin
2 sprigs fresh rosemary
2 bay leaves
4 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
2 T. chopped garlic
1 1/2 cups dry red wine
1 1/2 cups beef stock
Preheat oven to 350 degrees.
Combine thyme, garlic, black pepper, salt, coriander, and cumin. Toss with the short ribs in a large bowl and arrange the ribs in a large Dutch oven.
Spread the onions, carrots, celery, and garlic over the meat. Add rosemary sprigs and bay leaves.
Pour in the red wine and stock and cover. Bake for 1 hour.
Remove the lid, stir so that most of the meat is on top of the vegetables and bake, uncovered, for 30 minutes. Stir and turn the shit ribs to help everything brown evenly. Check to make sure there is still liquid in the pot. If not, add more wine or stock. Replace lid and bake for 30 minutes more or until the meat is fork tender. If not tender, continue to cook, covered, checking every 20 minutes.
Remove the meat and arrange on a platter. Discard the bay leaves and rosemary sprigs. Degrease the sauce. Boil the sauce to reduce if it's too thin. Season to taste with additional salt and pepper. Spoon the vegetables and sauce over the meat and serve.
I served mine over jalapeno cheese grits.
Adapted from the Great Meat Cookbook by Bruce Aidells