3 ½ lbs beef chuck short ribs
2 whole shallots, minced
3 stalks celery, diced
2 tbsp vegetable oil
2 ½ cups Barefoot Cabernet Sauvignon
1 cup beef broth
3 tbsp brown sugar
2 tbsp tomato paste
1 ½ tbsp all purpose flour
1 1/2 tsp salt, divided
1 tsp pepper, divided
Heat the oil in a skillet over high heat. When hot, add the short ribs. Sprinkle salt and pepper over the ribs in the pan and brown. This will take about three to four minutes per side. You want them very nice and caramelized.
After the ribs have browned, remove from carefully and set them at the bottom of your slow cooker. Take the pan off the heat briefly to cool down, then return to medium heat and add the minced shallots and diced celery. Saute for about five minutes until tender, then add the tomato paste. Mash the tomato paste into the veggies using a rubber spatula and continue to sauté on medium heat for another four minutes.
Pour the wine and the beef broth into the skillet and stir. Add the brown sugar, a teaspoon of salt, half a teaspoon of pepper and the flour. Stir well to get rid of any flour clumps.
Bring sauce to a boil, then to a simmer. Pour sauce right over ribs in the slow cooker. Sprinkle remaining salt and pepper on top. Place lid on slow cooker and cook on HIGH for seven to eight hours or on LOW for 11-12 hours. When done, the meat should literally be falling off the bone.
I like to serve these ribs on top of risotto…or mashed potatoes! Yum.