SHORT RIBS IN THE CROCK-POT ENJOY DAN:

                    SHORT RIBS IN THE CROCK POT by CHEF DAN:

Serves 6

INGREDIENTS:

3 pound bone-in short ribs

1/2-teaspoon EACH sea salt and freshly ground black pepper

1-tablespoon grape-seed oil

2-potatoes, peeled and halved

4-carrots cut into 1-inch pieces

4-cups beef broth

4 fresh thyme springs

2-bay leaves

1 teaspoon EACH paprika, chili powder, and curry powder

2 onions cut into 1/2-inch wedges

6-garlic cloves, minced

1-tablespoon tomato paste

2-cups red wine

3-teaspoons corn starch

3 tablespoon water

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Sprinkle ribs with 1/2-teaspoon salt & pepper.

2.   In a skillet add oil over medium-high heat and when sizzling.

3.   Add ribs and brown on all sides in batches, transfer to crock-pot.

4.   Add potatoes, and next 8 ingredients and sauté for 2 minutes.

5.   Add onions and sauté for 8-10 minutes.

6.   Add garlic, tomato paste, and red wine; bring to a boil; cook 8-10 minutes.

7.   Add to crock-pot and cook on low for 6-8 hours.

8.   Remove ribs and vegetables; keep warm.

9.   transfer cooking juices to a sauce pan; skim the fat off.

10.                Discard thyme and bay leaves.

11.                Bring juices to a boil.

12.                In a bowl and mix cornstarch to the water until smooth.

13.                Stir into cooking juices, return to boil and stir for 2 minutes.

14.                Season with salt and pepper.

15.                Serve with ribs and vegetables.

ENJOY DAN:     SING SONGS & PLANT SEEDS & DANCE