Recipe courtesy of Sandra Lee

Smoke House Short Ribs

Name: Smoke House Short Ribs
Prep time: P0Y0M0DT0H3M0.000S
Cook time: P0Y0M0DT8H0M0.000S
Total time: P0Y0M0DT8H3M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 8 short ribs; Salt and freshly ground black pepper; 1 large onion, thickly sliced; 1 (12-ounce) bag baby carrots; 1 cup celery, thickly sliced, about 2 stalks; 1 teaspoon minced garlic; 2 teaspoons smoked paprika; 2 teaspoons smoked ground black pepper; 1 1/2 teaspoons all-purpose seasoning salt; 1 cup red wine; 1 (10.5-ounce) can beef stock

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Level: Easy
Total: 8 hr 3 min

Prep: 3 min
Cook: 8 hr

Yield: 4 servings

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Ingredients

2 tablespoons olive oil

8 short ribs

Salt and freshly ground black pepper

1 large onion, thickly sliced

1 (12-ounce) bag baby carrots

1 cup celery, thickly sliced, about 2 stalks

1 teaspoon minced garlic

2 teaspoons smoked paprika

2 teaspoons smoked ground black pepper

1 1/2 teaspoons all-purpose seasoning salt

1 cup red wine

1 (10.5-ounce) can beef stock

Directions

Heat olive oil in a large saute pan over high heat.

Season short ribs with, salt and pepper. Sear the short ribs on all side until brown and caramelized.

In the bottom of a 5-quart slow cooker place the onions, carrots, celery and garlic. Then add smoked paprika, smoked ground black pepper, and all-purpose seasoning salt. Pour in wine and beef stock. Place short ribs, meat side up, on top of vegetables. Cover and cook on LOW setting for 8 hours.

Strain and defat the cooking liquid. Serve as sauce on the side.