Short Ribs With Red Wine and Prune

Name: Short Ribs With Red Wine and Prune
Prep time: 1 h
Cook time: 8 h
Total time: 9 h
Yield: 8 serving(s)
Ingredients: 4 lbs short ribs, well trimmed; salt and pepper; 1/3 cup flour; 1/4 cup olive oil; 2 medium onions, chopped; 2 medium carrots, peeled and chopped; 2 celery ribs, chopped; 6 large garlic cloves, chopped; 1 teaspoon herbes de provence; 2 bay leaves; 1 cup dry red wine; 3 tablespoons tomato paste; 1/2 cup chopped pitted prunes; 4 cups beef broth; 2 tablespoons Dijon mustard; 2 teaspoons chopped fresh flat leaf parsley

Submitted by Brookelynne26

"From The French Slow Cooker"

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Ready In:: 9hrs
Ingredients:: 16
Serves:: 8

ingredients

4 lbs short ribs, well trimmed
salt and pepper
¹⁄₃ cup flour
¹⁄₄ cup olive oil
2 medium onions, chopped
2 medium carrots, peeled and chopped
2 celery ribs, chopped
6 large garlic cloves, chopped
1 teaspoon herbes de provence
2 bay leaves
1 cup dry red wine
3 tablespoons tomato paste
¹⁄₂ cup chopped pitted prunes
4 cups beef broth
2 tablespoons Dijon mustard
2 teaspoons chopped fresh flat leaf parsley

directions

Sprinkle the ribs with salt and pepper to taste. Roll the ribs in the flour and shake off the excess.
In a large skillet, heat the oil over medium heat and cook th ribs in batches, until browned on all sides. Transfer the ribs to the slow cooker.
Add the onions, carrot, and celery to the skillet and cook, stirring often, until golden, about 15 minutes. Stir in the garlic and herbs and cook for a minute longer. Add the wine and cook, scraping the bottom for the browned bits, until the wine comes to a boil. Stir in the tomato paste, prunes, and broth. Pour over the ribs in the slow cooker.
Cover and cook on low for 8 to 10 hours, or until the ribs are tender and the meat is coming away from the bones. Skim the fat from the surface of the liquid and stir in the mustard. Discard the bay leaves. Taste for seasoning and sprinkle with chopped fresh parsley.

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RECIPE SUBMITTED BY

Brookelynne26

I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.

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