Sweet and Sour in Boston

Been having a hankering for some braised beef short ribs, and after scouring the web for some recipes, I was able to combine a few I found with my own little twists.

Ingredients:

2-3 lbs of Beef Short Ribs (cut flank style)
Salt
Flour
Pepper
Paprika
Montreal Steak Seasoning
1/2 cup of red wine
1 can of beef broth
2 medium onions

1. In a pie dish, put in the flour and paprika and montreal steak seasoning and mix
2. Season the short ribs with salt and pepper and cover with the flour
3. Heat a large pan over high heat with a little olive oil
4. Brown both sides of the ribs (in batches and space them out), about 5 minutes
5. Take the ribs out and place in a slow cooker
6. To the pan, deglaze with the red wine and the beef broth and bring to a boil
7. Toss in the onions roughly chopped and reduce the liquid by a quarter or so
8. Pour the liquid over the ribs in the slow cooker and add enough water to cover completely
9. Let it cook for 5-6 hours
10. Take out the ribs and place in some foil and set aside
11. You can make a gravy out of the remaining liquid by straining out the fat/oil and adding in some flour to thicken.
12. Serve ribs over egg noodle or rice and add some grape tomatoes for contrast.




I don't think the photos does the ribs justice. They were falling off the bone tender, and melted in our mouths like butter.