Crestview professional, wife and award-winning chef Sherri Williams shares her braised beef short ribs and radishes recipe with readers.
Try it yourself!
Serves four to six. Prep Time: 15 minutes Cook time: Eight hours, 15 minutes
Ingredients List:
1/3 pound thick bacon cut in pieces
1/2 cup all-purpose flour
1 teaspoon kosher salt
1/3 teaspoon course pepper
3 tablespoons extra virgin olive oil
4 pounds beef short ribs
4 garlic cloves, chopped
2 shallots, chopped
2 cups beef stock (sodium- free)
1 cup merlot wine
2 bay leaves
1 packet of Savory Pot Roast Seasoning Mix
1 tablespoon herbes de Provence
1 teaspoon ground cloves or to taste
1 teaspoon ground cinnamon or to taste
2 tablespoons tomato paste
Additional salt and pepper to taste,
Optional: 1 large bag radishes, cut in half
Garnish with parsley & lemon zest
Directions:
In a large skillet over medium heat, fry bacon until crispy. Remove bacon and set aside.
Toss short ribs in a resealable bag with the flour, salt & pepper. Shake bag until ribs are evenly coated.
In the same skillet, add olive oil. Sear the ribs for two to three minutes on both sides. Transfer ribs and bacon to 6-quart slow cooker. Add remaining ingredients except for radishes to the slower cooker. Cook on low heat for six hours.
Add radishes, if using, and continue cooking for two more hours.
This article originally appeared on Crestview News Bulletin: CULINARY ARTS: Award-winning braised beef short ribs and radishes