Crock Pot Short Ribs In Red Wine Sauce Or Stove Top - cooking recipe

Ingredients

1 (14 g) package porcini mushrooms or (14 g) package shiitake mushrooms, dried
3 lbs beef simmering beef short ribs
1 tablespoon vegetable oil
2 cups button mushrooms
2 onions, chopped
3 garlic cloves, minced
2 carrots, diced
1 tablespoon crumbled dried rosemary
3/4 teaspoon salt
1/2 teaspoon pepper
1 (28 ounce) can diced tomatoes, 796 ml
3/4 cup red wine (or 3/4 cup beef stock and 1 tbsp. wine vinegar)
2 tablespoons tomato paste
1/4 cup all-purpose flour
2 tablespoons balsamic vinegar or 2 tablespoons wine vinegar
1/3 cup water
2 tablespoons chopped fresh parsley

Preparation

In measuring cup, pour boiling water over porcini mushrooms; let stand for 20 minutes. Strain, reserving liquid. I like to strain the liquid through a paper towel lined sieve, because of the sand in the liquid from the mushrooms. Set mushrooms and liquid aside.
Cut ribs into 2 bone pieces. Broil, turning once, until browned, 5 minutes. Place in slow cooker.
In skillet, heat oil over medium high heat; saute porcini and button mushrooms, onions, garlic, carrots, rosemary, salt and pepper until softened, 5 minutes. Scrape into slow cooker. Add tomatoes.
Whisk together soaking liquid, wine and tomato paste; pour into slow cooker. Cover and cook on low for 7 to 8 hours or until meat is tender. Skim off fat.
In small bowl, whisk together flour, vinegar and 1/3 cup water; whisk into slow cooker. Cover and cook on high for 15 minutes or until thickened. Stir in parsley. Makes 6 to 8 servings.
VARIATION: Stove Top Short Ribs in Red Wine Sauce: Follow recipe as directed, using Dutch oven instead of slow cooker; cover and simmer over medium low heat until ribs are tender, about 2 hours. Skim of fat. Reduce flour to 2 tablespoons and water to 1/4 cup; whisk into pan and simmer until thickened, about 5 minutes. Stir in parsley.
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