This recipe originated from Half Baked Harvest, blogger and former Clevelander Tieghan Gerard! She started her blog in 2012 and has been featured on countless food channels over the years with great reception. You can find more of her fabulous dishes on her blog at https://www.halfbakedharvest.com. You know I had to try it if it has anything to do with meat, so as always, I experimented with none other than my family so let’s take a look.
Please see the ingredients below and enjoy!
Prep Time: 1-hour, can be less but I like to drag my feet
Cook Time: 6-8 hours on the Slow Cooker
Ingredients:
5 pounds of bone in beef short ribs
Kosher salt and black pepper
2 tablespoons of extra virgin olive oil
1 medium yellow onion thinly sliced; I used a red onion, totally your choice
2 shallots thinly sliced
4 medium carrots chopped
2 cups of dry red wine (adjust accordingly here, I found that 2 cups is quit a lot)
2 cups of beef broth (same as the red wine, you might want to consider splitting the difference to reduce the amount of liquid in the slow cooker)
2 tablespoons of tomato paste
1 tablespoon of brown sugar or honey; I chose honey but again it’s your choice and what you have available
4 sprigs of fresh thyme
2 sprigs of fresh rosemary
2 bay leaves
2 cups of fresh cranberries
Mashed potatoes for serving, you can substitute to your liking
Prep:
Rinse the beef short ribs under water, salt and pepper well into a closed container and give it a good shake.
Finely chop the onions, carrots, and shallots. Assemble in a closed container and give it a good shake to mix it all together.
I typically prep the night before and refrigerate overnight for a fresh start in the morning.
Instructions:
Heat olive oil in a large cast iron skillet (I always use cast iron), sear the ribs over medium heat on all sides and transfer to the slow cooker
After you have layered the bottom of your slow cooker with the short ribs, add the mixed onions, carrots, and shallots mixture you prepped the night before to the slow cooker, and give it a stir.
Add the wine, broth, tomato paste, brown sugar (or honey), fresh thyme, rosemary, bay leaves, salt and pepper to the slow cooker and give it another stir.
Cover the slow cooker on low for 6-8 hours.
In the last 2-hours add the cranberries.
Once the cooking is completed, remove the thyme and rosemary sprigs, and bay leaves, and enjoy over potatoes or just plain without adding additional carbs.
The Family Monkey Meter gave it:
8 out 10!
Conclusion:
This is a great dish for any occasion. The hearty taste of beef on a cold winter day mixed with vegetables, paired with a nice red wine (Smith & Hook Cabernet Sauvignon, a personal favorite) and a smooth bourbon (Elijah Craig Small Batch, top of my list of nice bourbons) finish will accentuate all the flavors of this fabulous meal. I strongly suggest additional cranberry's on the side or if you like add extra to the slow cooker. This one is a super keeper and should be at the front of your special recipe spot for a time and again serving for family and friends. A big thank you to Tieghan Gerard for knocking this one out of the park!
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