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Braised Short Ribs With Goat Cheese Polenta
It all started at a hipster bar in Atlanta. The rest is delicious history.
Prep Time: 20:00
Cook Time: 05:30
2 1/2 lbs beef short ribs (on the bone)
1/3 cup flour
1 1/2 tsp salt
1/2 tsp black pepper
2 tbsp salted butter
2 medium-sized carrots, chopped
4 celery stalks, chopped
1 yellow onion, chopped
1 cup beef stock
1/2 cup red wine vinegar
1/4 cup apple cider vinegar
1/2 cup dark brown sugar
2 tbsp garlic chili sauce
2 tbsp low-sodium soy sauce
5 - 6 cloves garlic, minced
2 tsp chili powder
2 sprigs fresh thyme
2 sprigs fresh rosemary
1Turn slow cooker on high and medium-sized skillet on high heat.
2Combine flour, salt and pepper in a bag. Place short ribs in bag and shake the bag until they are completely coated in the flour mixture.
3Brown short ribs in the skillet with butter in batches, about 2-3 minutes on each side. Add to the slow cooker.
4Lower the heat to medium, and in the same skillet, stir carrots, celery and onion together for 5 minutes. Vegetables should soften, but not become soft enough to pierce with a fork. Add to slow cooker over the meat.
5Stir beef stock, red wine vinegar, apple cider vinegar, sugar, chili sauce, soy sauce, garlic and chili powder together in the skillet. Bring to a boil, remove heat, and pour over the top of the vegetables in the crock pot.
6Cover slow cooker and cook on high for 4 hours. After 2 hours, add sprigs of thyme and rosemary to the slow cooker.
7Set slow cooker to low and cook an additional 1 1/2 hours.
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