I made this yesterday for company (I called them my guinea pigs). I did not have a dutch oven or a cast iron pot and wasn't going out to buy one...so I USED THE CROCKPOT!! First I browned the ribs on each side, then sauted the onions, carrots and fennel (Only used 1/2 the fennel bc I was scared) and I omitted the celery only bc I didn't have it, and added all the liquid ingredients (I used beef broth and not chicken) and the cherries, which were sweet cherries, not tart, frozen bag from Publix. I did not use demi-glace bc I didn't know what the hek it was, and I sure wasn't going to buy it only for 2.5 tablespoons. Then I threw everything in crockpot, along w/ the rosemary, thyme and basil. Cooked on high for 1 hour and then low for 7 hours. Then I made rue w/ the leftover juice in crockpot bc w/ the crockpot I felt the liquid was too thin. I took 1/2 stick of butter and melted it in saucepan and added wondra flour and whisked then I added a ladle at a time of the liquid from crockpot and kept whisking until I got the consistency I wanted. Added salt and pepper and then served over the ribs. IT WAS ABSOULUTE FREAKING AMAZING!!! I made 3 lbs of short ribs for 4 people and there was none left over! Two of the guys eating w/ us were huge eaters. Everyone LOVED LOVED LOVED!!! THIS IS ACTUALLY A 10-STAR DINNER!
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I made this yesterday for company (I called them my guinea pigs). I did not have a dutch oven...