Beef Short Ribs With Stewed Tomatoes
by Johnny Loua, Chef, Seattle, Washington
This meal comes together easily with a little prep work, so skip checking on dinner every few minutes and prepare these in the slow cooker.
- 2 pounds Certified Piedmontese beef short ribs
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- ½ cup canola oil
- ½ cup diced onion
- 1 tablespoon sliced garlic
- ½ cup diced celery
- ½ cup red bell pepper
- 1 teaspoon fennel seed
- 1 teaspoon dried basil
- 8 ounces diced tomatoes
- ½ cup marinara sauce
- 2 bay leaves
In a Vitamix or coffee grinder reserved for spices, combine flour, salt, pepper, granulated garlic, rosemary, and thyme and blend into a powder. Dust the short ribs well with the rub and set aside. Heat oil in a large skillet on high heat and sear the short ribs until nicely browned on all sides. Transfer to a slow cooker.
To the same skillet, over medium heat, add the canola oil. Sauté the onions, garlic, celery, bell pepper, fennel seed, and dried basil until the vegetables begin to soften. Add the sautéed vegetables, along with the diced tomatoes, marinara sauce, and bay leaves to the slow cooker and cook on high for 3 hours. Serve with pasta or polenta.
Pairing: Cabernet Sauvignon or Merlot