Crock Pot Short Ribs
2-ish pounds of beef short ribs
1 quart beef stock
About 1/4 cup tomato paste (I think I actually used sun-dried tomato paste)
1 onion, peeled and cut in half
3 carrots, cut in half
2 cloves garlic
Salt
Pepper
Coat the short ribs with salt and pepper and brown them (looking back, I probably should have dusted them with flour too). Arrange them in the crock pot and add the other ingredients.
I cooked on low for 10 hours, and served these with mashed potatoes and sauteed fava beans and asparagus.
Verdict: Only ok. The meat was definitely tender, but it didn't have as much flavor as I had hoped. I was worried they would be too salty after cooking in the beef stock, but they needed a LOT of salt at the end. Parsley helped too, but it still wasn't super flavorful. Maybe half wine/half stock would be a better combo for the liquid?
I should probably just stop cooking in my crock pot because I'm disappointed every time I use it. It's convenient and smells great when it's cooking, but the taste never seems to measure up to the smell.
