Crockpot Braised Red Wine Short Ribs with Perogies
Category
Entrees - Maindishes
Sub
Category
None
Servings
6
Ingredients
2 tablespoons olive oil
3-4 pounds bone in beef short ribs
salt - pepper
1 sweet onion, finely chopped
2 cloves garlic, skin removed and crushed
2 carrots, chopped
1 (6 ounce can) tomato paste
2 cups button mushrooms, sliced
2 cups red wine
1 cup beef or chicken broth
2 bay leaves
2 sprigs fresh thyme
pinch of crushed red pepper
1/2 cup fresh chopped parsley - more for serving
1/2 cup grated parmesan cheese
18-20 frozen perogies
6 ounces sharp cheddar cheese, shredded
Instructions
The night before, or the morning of, heat a
large heavy bottom skillet over medium high-
heat and add the olive oil. Add the ribs to the
skillet and sprinkle with salt - pepper. Sear
the ribs on all sides for about 1 minute per
side. Remove the ribs and place them in the
crockpot bowl. If you are short on time, you
can omit this step and just add the ribs
straight into the crockpot.
To the crockpot, add the onion, garlic,
carrots, tomato paste, mushrooms, red wine,
broth, bay leaves, thyme and a pinch of crushed
red pepper. Cover the crockpot and cook on low
for 7-8 hours or on high for 5-6 hours.Once the
short ribs are done cooking and easily far
apart, skim off any fat from the top of the
crockpot. Lightly shred the ribs and remove the
bones, thyme sprigs and bay leaves. Discard.
Keep the ribs in the sauce, covered on low heat
until ready to eat.
Just before you are ready to eat, bring a large
pot of salted water to a boil. Boil the
perogies according to package directions,
drain.Divide the perogies among plates and top
with cheddar cheese. Add the short ribs.
Sprinkle with fresh parsley, oregano and
parmesan. EAT.
Originally Submitted
12/3/2015
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