Ingredients
4 1/2 lb. bone-in short ribs (about 3 large short ribs)
kosher salt
1/2 c. all-purpose flour
2 tbsp. butter
1 onion, chopped
4 cloves garlic, minced
2 bay leaves
1 tsp. freshly chopped thyme
3 carrots, chopped
3 celery stalks, chopped
2 c. chopped potatoes (Yukon Gold or new potatoes)
1 tsp. Worcestershire sauce
3 tbsp. tomato paste
2 c. beef broth
2 c. red wine
1 28-oz. can crushed tomatoes
2 c. wild rice
Preparation
Step 1In a large mixing bowl, pat short ribs dry with a paper towel. Salt generously and dredge in flour until evenly coated.Step 2In a large Dutch oven over medium-high heat, melt butter. Dust off excess flour and sear meat on all sides until golden brown with a crust, about 10 minutes.Step 3Remove meat and add to slow cooker. Stir in all remaining ingredients except rice; season with salt and cook on low, 8 hours. Meat should be tender and fall off the bone. Skim off top layer of fat and remove bay leaves.Step 4Meanwhile, cook wild rice according to package directions. Serve stew over wild rice.