User Manual

SERVINGS

SLOW

COOKER

◊ 2-½ pounds

beef ﬂanken-style short ribs,

bone-in

◊ 1 to 2 tablespoons

coarse salt

◊ 1 to 2 tablespoons

black pepper

◊ 2 tablespoons

olive oil, divided

◊ 2 carrots, diced

◊ 2 stalks celery, diced

◊ 1 large yellow onion, diced

◊ 3 cloves garlic, minced

◊ 3 whole bay leaves

◊ 1/3 cup

Holland House

Red Cooking Wine

◊ 1/3 cup

crushed tomatoes

◊ 1/3 cup

balsamic vinegar

◊ Carrot slices, cooked (optional)

◊ Hot cooked noodles (optional)

1. Season ribs with salt and pepper. Drizzle with 1 tablespoon oil.

Heat remaining 1 tablespoon oil in large skillet.

Cook ribs 2 to 3 minutes per side or until just browned.

Remove ribs to CROCK-POT

slow cooker. Add diced carrots,

celery, onion, garlic and bay leaves.

2. Combine wine, tomatoes and vinegar in small bowl.

Season with salt and black pepper, if desired. Pour mixture into

CROCK-POT

slow cooker. Cover; cook on LOW 8 to 9 hours

or on HIGH 5-½ to 6 hours, turning once or twice, until meat is

tender and falling off the bone.

3. Remove ribs to serving platter. Remove and discard bay leaves.

Add sauce to food processor or blender; process to desired

consistency. Pour sauce over ribs. Serve with sliced carrots

and noodles, if desired.

Hearty Beef Short Ribs

ingredients instructions

PREP: 20 mins

COOK: 8-9 hr LOW

or 5.5-6 hr HIGH