Boneless Short Ribs

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Boneless Short Ribs
3 lb boneless beef short ribs
3 tbs olive oil
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/3 cup flour
1 cup chopped onion
8 oz mushrooms, sliced
1/2 cup red wine, such as Cabernet or Pinot Noir
1 cup beef broth
1/4 cup red wine vinegar
3 tbs brown sugar, light or dark
2 cloves garlic, pressed
2 tbs cornstarch
Trim excess fat from the short ribs.
Combine the flour, salt, and freshly ground black pepper in a food storage bag or a wide shallow plate.

Mix well.
Shake or dredge the beef pieces with the flour mixture.
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the floured beef short ribs and cook for about 6 to 8min, turning to brown all sides.
Transfer the ribs to the slow cooker.
Add the onion and mushrooms to the skillet and cook, stirring, for 3 min, or until onions are softened. Add the wine and scrape up browned bits.

Continue cooking, stirring, for about 2 more min, until the wine is reduced by half. Add the beef broth, vinegar, brown sugar, and garlic. Bring to a boil and cook, stirring, for about 1 min.
Pour the wine and broth mixture over the ribs in the slow cooker.
Cover and cook on low for 7 to 9 hours, or until the beef is very tender.
Remove the beef and vegetables to a platter and keep warm.

Put all of the liquids in a gravy separator or skim to remove excess fat. Put skimmed liquids in a saucepan and bring to a boil. Continue boiling, stirring, for 5 min, until reduced by about one-third.
Combine the cornstarch with about 2 tbs of cold water.

Whisk the cornstarch mixture into the liquids and continue cooking, stirring, until thickened.
Serve the short ribs with the gravy. Serves 4-6

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