Author Notes
Delicious slow cooked short ribs and hearty vegetables in a wine sauce. —Eat,Knit,Grow
Ingredients
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2 pounds
Boneless Beef Short Ribs
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2 tablespoons
Brown Sugar
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2 tablespoons
Olive Oil
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2
Yellow Onions
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1
Shallot
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2
Garlic Cloves
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2
Turnips
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1
Zucchini
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1/2 cup
Red Wine
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1 1/2 cups
Beef Stock
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1 tablespoon
Balsamic Vinegar
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2 tablespoons
Worcestershire Sauce
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1 tablespoon
Soy Sauce
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1 teaspoon
Salt
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1 teaspoon
Pepper
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1 pound
Egg Noodles
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2 tablespoons
Butter
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2 tablespoons
Flour
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1 tablespoon
Sour Cream
Directions
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In a large skillet heat the oil over high heat.
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Rub the short ribs with brown sugar, lightly salt and pepper them. Brown the ribs on all sides, about 2 minutes per side.
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Chop the onion, turnips (peeled) and zucchini, put in the slow cooker. Mince the garlic and the shallots and add to the slow cooker.
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Add the wine, stock, vinegar, Worcestershire and soy sauce to the slow cooker. Stir to combine. Top with the short ribs and cover with the lid.
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Cook on low for 8 to 10 hours.
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Before serving, cook the egg noodles to package directions.
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Heat the butter in a skillet over medium-low heat, stirring to prevent burning. Whisk the flour into the butter.
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Add about 1 1/2 cups (rough, no need to measure) of the liquids from the slow cooker to the rue, then bring to a boil. Reduce to low and cook, whisking constantly until the sauce thickens.
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Remove from heat and stir in sour cream. Serve meat and veggies over egg noodles and topped with the thickened sauce
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