Does this look ok? Would YOU eat it? I think I might. You're the short
rib expert.


Short Ribs with Mushrooms and Red Wine Sauce
By The Canadian Living Test Kitchen
Tested Till Perfect

Mushrooms add earthy flavour to this slow-cooked dish. Dried shiitakes
are a good substitute for the porcini.

1 pkg (14 g) dried porcini mushrooms
3 lb (1.5 kg) beef simmering short ribs
1 tbsp (15 mL) vegetable oil
2 cups (500 mL) button mushrooms
2 onions, chopped
3 cloves garlic, minced
2 carrots, diced
1 tbsp (15 mL) crumbled dried rosemary
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
1 can (28 oz/796 mL) diced tomatoes
3/4 cup (175 mL) red wine
(or beef stock and 1 tbsp/15 mL wine vinegar)

2 tbsp (25 mL) tomato paste
1/4 cup (50 mL) all-purpose flour
2 tbsp (25 mL) balsamic or wine vinegar
2 tbsp (25 mL) chopped fresh parsley

Preparation:

In 1-cup (250 mL) measuring cup, pour boiling water over dried porcini
mushrooms; let stand for 20 minutes. Strain, reserving liquid. Set
mushrooms and liquid aside.

Cut ribs into 2-bone pieces. Broil, turning once, until well browned,
about 5 minutes. Place in slow cooker.

In large skillet, heat oil over medium-high heat; sauté porcini and
button mushrooms, onions, garlic, carrots, rosemary, salt and pepper
until softened, 5 minutes. Scrape into slow cooker. Add tomatoes.

Whisk together reserved soaking liquid, wine and tomato paste; pour into
slow cooker. Cover and cook on low for 7 to 8 hours or until meat is
tender. Skim off fat.

In small bowl, whisk together flour, vinegar and 1/3 cup (75 mL) water;
whisk into slow cooker. Cover and cook on high for 15 minutes or until
thickened. Stir in parsley.

Additional Information

*

Variations
Small Batch Short Ribs with Mushrooms and Red Wine Sauce:
Use 10-cup (2.5 L) slow cooker. Halve recipe; cook for 6 to 7
hours. Makes 2 to 4 servings.

Stove-Top Short Ribs with Mushrooms and Red Wine Sauce: Follow
recipe as directed except use Dutch oven instead of slow cooker; cover
and simmer over medium-low heat until ribs are tender, about 2 hours.
Skim off fat.

Reduce flour to 2 tbsp (25 mL) and water to 1/4 cup (50 mL),
simmering until thickened, about 5 minutes. Stir in parsley.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

"hahabogus" wrote

Does this look ok? Would YOU eat it? I think I might. You're the short
rib expert.

Heh, well, it looks great to me. I'd make this myself, if it was
colder weather. I've never made short ribs in a slow cooker.

nancy


Short Ribs with Mushrooms and Red Wine Sauce
By The Canadian Living Test Kitchen
Tested Till Perfect

Mushrooms add earthy flavour to this slow-cooked dish. Dried shiitakes
are a good substitute for the porcini.

1 pkg (14 g) dried porcini mushrooms
3 lb (1.5 kg) beef simmering short ribs
1 tbsp (15 mL) vegetable oil
2 cups (500 mL) button mushrooms
2 onions, chopped
3 cloves garlic, minced
2 carrots, diced
1 tbsp (15 mL) crumbled dried rosemary
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
1 can (28 oz/796 mL) diced tomatoes
3/4 cup (175 mL) red wine
(or beef stock and 1 tbsp/15 mL wine vinegar)

2 tbsp (25 mL) tomato paste
1/4 cup (50 mL) all-purpose flour
2 tbsp (25 mL) balsamic or wine vinegar
2 tbsp (25 mL) chopped fresh parsley

Preparation:

In 1-cup (250 mL) measuring cup, pour boiling water over dried porcini
mushrooms; let stand for 20 minutes. Strain, reserving liquid. Set
mushrooms and liquid aside.

Cut ribs into 2-bone pieces. Broil, turning once, until well browned,
about 5 minutes. Place in slow cooker.

In large skillet, heat oil over medium-high heat; sauté porcini and
button mushrooms, onions, garlic, carrots, rosemary, salt and pepper
until softened, 5 minutes. Scrape into slow cooker. Add tomatoes.

Whisk together reserved soaking liquid, wine and tomato paste; pour into
slow cooker. Cover and cook on low for 7 to 8 hours or until meat is
tender. Skim off fat.

In small bowl, whisk together flour, vinegar and 1/3 cup (75 mL) water;
whisk into slow cooker. Cover and cook on high for 15 minutes or until
thickened. Stir in parsley.

Additional Information

*

Variations
Small Batch Short Ribs with Mushrooms and Red Wine Sauce:
Use 10-cup (2.5 L) slow cooker. Halve recipe; cook for 6 to 7
hours. Makes 2 to 4 servings.

Stove-Top Short Ribs with Mushrooms and Red Wine Sauce: Follow
recipe as directed except use Dutch oven instead of slow cooker; cover
and simmer over medium-low heat until ribs are tender, about 2 hours.
Skim off fat.

Reduce flour to 2 tbsp (25 mL) and water to 1/4 cup (50 mL),
simmering until thickened, about 5 minutes. Stir in parsley.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

On 6 Apr, 05:02, "Nancy Young" wrote:
"hahabogus" wrote

Does this look ok? Would YOU eat it? I think I might. You're the short
rib expert.

Heh, well, it looks great to me. I'd make this myself, if it was
colder weather. I've never made short ribs in a slow cooker.

nancy

Short Ribs with Mushrooms and Red Wine Sauce
By The Canadian Living Test Kitchen
Tested Till Perfect

Mushrooms add earthy flavour to this slow-cooked dish. Dried shiitakes
are a good substitute for the porcini.

1 pkg (14 g) dried porcini mushrooms
3 lb (1.5 kg) beef simmering short ribs
1 tbsp (15 mL) vegetable oil
2 cups (500 mL) button mushrooms
2 onions, chopped
3 cloves garlic, minced
2 carrots, diced
1 tbsp (15 mL) crumbled dried rosemary
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
1 can (28 oz/796 mL) diced tomatoes
3/4 cup (175 mL) red wine
(or beef stock and 1 tbsp/15 mL wine vinegar)

2 tbsp (25 mL) tomato paste
1/4 cup (50 mL) all-purpose flour
2 tbsp (25 mL) balsamic or wine vinegar
2 tbsp (25 mL) chopped fresh parsley

Preparation:

In 1-cup (250 mL) measuring cup, pour boiling water over dried porcini
mushrooms; let stand for 20 minutes. Strain, reserving liquid. Set
mushrooms and liquid aside.

Cut ribs into 2-bone pieces. Broil, turning once, until well browned,
about 5 minutes. Place in slow cooker.

In large skillet, heat oil over medium-high heat; sauté porcini and
button mushrooms, onions, garlic, carrots, rosemary, salt and pepper
until softened, 5 minutes. Scrape into slow cooker. Add tomatoes.

Whisk together reserved soaking liquid, wine and tomato paste; pour into
slow cooker. Cover and cook on low for 7 to 8 hours or until meat is
tender. Skim off fat.

In small bowl, whisk together flour, vinegar and 1/3 cup (75 mL) water;
whisk into slow cooker. Cover and cook on high for 15 minutes or until
thickened. Stir in parsley.

Additional Information

*

Variations
Small Batch Short Ribs with Mushrooms and Red Wine Sauce:
Use 10-cup (2.5 L) slow cooker. Halve recipe; cook for 6 to 7
hours. Makes 2 to 4 servings.

Stove-Top Short Ribs with Mushrooms and Red Wine Sauce: Follow
recipe as directed except use Dutch oven instead of slow cooker; cover
and simmer over medium-low heat until ribs are tender, about 2 hours.
Skim off fat.

Reduce flour to 2 tbsp (25 mL) and water to 1/4 cup (50 mL),
simmering until thickened, about 5 minutes. Stir in parsley.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

hello,would you mind i'm join in your group?i'm vita,i'm come from in
indonesia. i live at bondowoso city,east java.