Okay, peeps – this is a two-step process, but trust me – it’s well worth it.
2 lb. boneless beef short ribs
1 cup brewed coffee
1 onion, chopped
2 carrots, peeled and sliced
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1/2 cup chopped celery
2 large garlic cloves, minced
3 or four mushrooms, sliced
1 (28-oz.) can diced tomatoes, drained
1 (6 oz.) can tomato paste
1 cup beef broth
1 cup good red wine
2 bay leaves
Salt and Pepper to taste.
Separate the short ribs and set them in a crockpot.
Pour one cup of coffee over them. (Seriously. The coffee tenderized the dickens out of the beef somehow).
Set the crockpot on low and let it cook for at least an hour, maybe two.
Then add the onion, carrots, peppers, celery, garlic and mushrooms.
Meanwhile, mix the diced tomatoes, the tomato paste, the beef broth and the red wine in a small bowl. Pour that mixture all over the numminess in the crockpot. Snuggle the two bay leaves into the mix, replace the lid, and let them cook on low for at least another four hours (preferably six).
You’ll be amazed at the tantalizing aromas that are going to fill your house – and even more in love with me when you pull the fork tender ribs out of the pot.