My buddy Simon and I tried this recipe a little while back. Never blogged about it cause I didn't have photos, but since it was something from Bon Appétit magazine, I figured I should just find it and post it.
It definitely was one of the best meals I had in a while. The meat was ultra tender and falling right off the bone. The flavors and aromas were pretty intense. The recipe calls for beef short-ribs and I feel its pretty important to stick to it even though it's a bit expensive. It's a fatty meat that has a lot of taste (fat and taste, see the link here?) and I think a lesser cut would probably not fare as well in this one. The recipe also suggest to serve with a good crusty bread, which really works fine. But I think a nice serving of parsnips mashed with basil, cracked pepper, butter and cream would do wonderful with it too.
So instead of going out for dinner, do yourself a favor and have this one with a nice bottle of Penfold's shiraz/cabernet. It's gonna be better than a night at the restaurant where you'll drop essentially the same amount of dough for a lesser meal.
Here's the recipe:
- 4 1/2 pounds 3-inch-long beef short ribs
- Coarse kosher salt
- 2 cups dry red wine
- 1 14.5-ounce can diced tomatoes in juice
- 1 6-ounce package sliced button mushrooms
- 1/2 cup finely chopped onion
- 6 garlic cloves, peeled
- 6 fresh Italian parsley sprigs
- 2 bay leaves
- Crusty bread
- Sprinkle ribs with coarse salt and pepper. Place in even layer in slow cooker. Add next 7 ingredients, cover, and cook on low heat until meat is tender, about 8 hours
- Using slotted spoon, transfer ribs to serving bowl. Discard parsley and bay leaves. Spoon fat off top of sauce and pour sauce over ribs. Serve with bread.
*Picture was taken from the website.