Braised Short Ribs with Mashed Potatoes and Green Beans

These tender, mouthwatering ribs are sure to become a family favorite.

Ingredients For This Recipe

2 – 3lbs Short Ribs with Bone
1 diced Yellow Onion
2 diced Celery Stalks
3 peeled, diced Carrots
4 minced Garlic Cloves
¼ cup Tomato Paste
1 cup Cooking Red Wine
4 cups Beef Broth
½ cup Piloncillo or Brown Sugar
4 tbsp Flour
3 Fresh Rosemary Sprigs
3 Fresh Thyme Sprigs
Kosher Salt
Pepper

Preparation

Season Short Ribs with Salt and Pepper to taste, set aside.
Place Dutch Oven on Royal Prestige^® Precision Cook. Select preheat function.
Add Short Ribs and sear for 2 minutes per side with lid ajar.
Remove Short Ribs and lower heat to 350°F.
Sauté Onions, Celery, Carrots and Garlic until tender.
Mix in Tomato Paste and Salt to taste; cook for another minute.
Add Red Wine, Beef Broth and Panela; whisk in Flour.
Add Rosemary, Thyme and Short Ribs.
Cover with Redi-Temp valve closed; switch function to Slow Cooker.
Select low cooking level; adjust timer to 2 ½ hours.
When done, unit will beep 3 times and stop cooking.
Serve with Mashed Potatoes and Green Beans. Garnish to taste.

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