I've also been incredibly lazy and left the meat in the pot, skimming the fat from the surface with a shallow spoon, then re-seasoning the sauce if needed
boneless beefshortribs. Coat the shortribswith seasoned flour and brown in the oil. Serve this on its own, with potatoes, polenta, or, as pictured, risotto
Add tomatoes, crushed tomatoes, wine, bay leaf and sugar, breaking up tomatoes with potato masher. refrigerate, uncovered, in airtight container until cold
Arrange meat and vegetables on a serving dish, and top with the reduced broth. After an hour, add the salt, pepper, Italian seasoning, tarragon, tomatoes, and the remainder of the wine
Add the wine, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot
Jane mentioned she took boneless shortribs, seared them, deglazed with tomato paste, and threw it in the crock pot with a mixture of beef broth, Worcestershire, onion, bay leaf, garlic, and two ingredients which threw me off but at the same time left me intrigued…
In large pot, cover ribswith cold water. Cover dish tightly with foil. Pour over ribs, turning to coat. In saucepan, combine coffee, molasses, vinegar, tomato paste, Worcestershire sauce, ginger, salt, allspice and hot pepper sauce
Add beef broth, redwine and salt to pan drippings. In small bowl, mix together mustard, olive oil, garlic, rosemary and thyme then rub herb mixture evenly over beef roast
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