For a different beef dish I decided to give beef short ribs a try. After all they have a bone and meat with a bone is always good eating in my book. seeing that they are a fatty meat I decided to do what most people do with them, toss them into a crock pot and let them take care of themselves.
Heat olive oil in a large, heavy saute pan or skillet over medium-high heat. Season ribs with salt & pepper to taste.
Brown short ribs on all sides. Once done place browned short ribs in a 6-7 quart slow cooker.
In the same pan that you used to browned the ribs in, add the onion, garlic and mushrooms and saute over medium-low heat until onion is slightly tender (about 3-5 minutes). Deglaze the pan with the ½ cup water. Add the concentrated stock, the entire can of diced tomatoes (including liquid), the bay leaf, carrots and the thyme. Mix well.
Pour over ribs in slow cooker. Cover and cook on HI 4-6 hours, LOW 8-10 hours. Cooking times are a guide only as slow cookers do cook at different rates. Remove ribs to serving platter, cover with foil and keep warm in a low oven (approx 200 degrees F).
Remove as much fat from the pan juices as possible. Paper towels work fantastic
Pour sauce over ribs on serving platter. Serve with rice, Pena noodles or over mashed potatoes.
The one ingredient I wish I would have added is Worcestershire sauce, I will be adding an ounce to the mix next time. I enjoy the flavor with beef
The cooking time in the crock pot is about 6 hours with just 4 ribs and with that amount of ribs you would feed only two adults so gauge the number of ribs that you will need for the size that your cooking for. I used noodles to serve this dish on, they hold up will and absorb some of the fluids. Would I make them again, yes. It is always nice to have a easy dinner that you can fall back on.