This cooks all day while you’re at work and makes a hectic evening easier.
And a great Sunday meal so you can watch football.
6 lbs. beef short ribs ½ cup flour
½ tsp. salt ¼ tsp. ground black pepper
1/3 cup olive oil 2 large onions chopped
2 medium carrots chopped 1 stalk celery chopped
3 tbsp. stone-ground Dijon mustard 8 garlic cloves halved
1 tsp. herbs de Provence crushed 1 cup reduced sodium beef broth
1-14.5 oz. can drained diced tomatoes 1 cup Beaujolais
2 tbsp cornstarch
Trim fat from meat. Mix flour, salt and pepper in resealable plastic bag. Add a few ribs at a time; shake to coat. Using a large skillet heat oil on medium-high heat. Working in batches, brown ribs on all sides. Transfer all ribs to a 6 quart slow cooker. Drain off fat, reserving 2 tbsp. of drippings in skillet. Add onions, celery, and carrots to the skillet. Cook and stir over medium heat until tender, about 15 minutes. Add mustard, garlic, and herbs, stir and cook for 2 minutes more. Transfer mixture to slow cooker. Stir in tomatoes, broth and wine. Cover and cook on low setting for 8 to 10 hours.
Using a slotted spoon, transfer ribs and vegetables to a platter and cover with foil to keep warm. Skim fat from liquid in cooker. Measure 3 cups of the cooking liquid and discard the rest. In a saucepan combine the liquid with cornstarch. Cook and stir over medium-high heat until slightly thickened and bubbly. Cook and stir 2 minutes more. Season to taste with additional salt and pepper. Spoon sauce over ribs and vegetables. If desired, serve with mashed potatoes. Makes 10 servings.