8 (bone-in) beef short ribs (4-41/2 lbs)
1 lg onion -quartered
10oz wild mushrooms -sliced
2 shallots -sliced
3 cloves garlic -sliced
2 cups Vienna Lager (or any beer you like)
1 cup red wine
2T chopped flat leaf parsley
2T olive oil
2 sprigs fresh rosemary
salt, pepper to season & taste
Season short ribs w/ salt, pepper. Heat 1T olive oil in large skillet (med heat) and brown in batches. Do not overcrowd pan.
Add browned meat to slow cooker.
In same pan, add onion, garlic. Saute 1 minute. Add wine to pan to deglaze, scraping up any browned bits. (1 minute)
Add wine, onion and garlic along with beer, rosemary and Worcestershire to slow cooker.
Cook on Low 5-6 hours.
Remove short ribs from slow cooker, discarding bones and set aside loosely covered with foil.
Strain and separate fat from cooking liquid.
Heat 1T olive oil and 1T butter in large saute pan (med heat). Saute mushrooms & shallots til slightly softened and browned (approx 8 mins)
Add 1T flour to pan and stir for 1 min.
Add strained/separated cooking liquid to pan stirring until slightly thickened. Add salt/pepper if needed to taste.
Add reserved meat to sauce, heat on low until warmed through.
Meanwhile, prepare pasta according to pkg directions.
Top pasta with meat and sauce, finish with parsley.
|mmmmm..beef short ribs!|