This recipe is typically done with short ribs, beef shanks etc. but comes out great with almost any kind of beef. I’ve used those and skirt steak, ribeye, flatiron steak, hanger steak etc.

So get what the store has that looks good. Short ribs should have lots of meat and not too much fat. Same for the rest, look for good marbling and not too much gristle.

But since short ribs and beef shanks are two of the best and they are usually priced lower, they are good options. I like to use some of each since the marrow in the shanks adds richness and flavor.

At least 1 pound per person, 3-4 lbs if you want leftovers for the next day (which are sooo good)(if you don’t pig out and eat it all at once!)

I cut off any big chunks of fat since it’s not needed to help keep the meat moist for the slow cooker like it is for some other cooking methods.

Ingredients:

Good red wine – Pinot Noir, Syrah, Cabernet, Shiraz – any decent one (even BOGO) is fine.

1/2 cup per pound of meat.

Beef broth – appx 1/2 cup per pound or enough to cover meat after wine and all ingredients are added to cooker

Or “Better Than Broth” and water (ratio as listed on bottle)

Worcestershire sauce – 1 tbsp per lb

Kitchen Bouquet or Chef Magic 

Shallots – 1 per lb

Garlic – 1 med clove per lb

Mushrooms – Trader Joe’s medley is good, or 8 oz sliced cremini mushrooms (or quartered if the store doesn’t have pre-sliced available)

Herbs – a pinch of what you have on hand – basil, tarragon, oregano etc – just to give a hint, not overpower.

1 tsp Montreal Steak seasoning per lb

(Or salt and pepper, 1/2 tsp salt and 1/4 tsp pepper per lb)

Thomas’s Meat Marinade (Fresh Market) if available – 1 tbsp per lb

1 tsp butter per lb

So basically: 

3 lbs beef short ribs

1 lb beef shanks

2 cups wine

1 package TJ’s or 8 oz mushrooms

4 shallots

4 cloves garlic

2 tbsp Worcestershire

4 tsp butter

4 tbsp Thomas’s

Kitchen Bouquet

Pinch of herbs

Salt & pepper to taste

Sides whatever you like, but I would say mashed potatoes are a must – sweet or regular, publix has BOGOs a lot in the area near the lunchmeats.

Trader Joe’s also has great frozen veggies like grilled asparagus, eggplant-zucchini-summer squash mix etc. 

Or a salad.

Cooking:

Large frying pan or Dutch oven

Heat to high heat, put in some olive oil 

Sauté shallots until translucent 

Smash garlic cloves with flat of knife, peel and add to shallots, sauté lightly

If not using TJ’s mushrooms, add to pan, add butter and half the Worcestershire, sauté until browned

Put all in slow cooker, turn to high or program for 6 hours

Put meat in pan and brown on all sides

While browning pour kitchen magic and Worcestershire sauce over meat, sprinkle salt, pepper and herbs

Adjust heat a bit if needed to prevent burning

Transfer meat to cooker

Deglaze pan with 1 cup wine, pour into cooker

If using TJ’s mushrooms, pour into cooker

Add the rest of the wine

Add beef broth to cover meat

Taste after a few hours when it starts smelling good, add salt etc to taste

Prep sides, snapchat and enjoy!