Crock Pot Short Ribs Parisienne
2 tablespoons favorite oil
1 cup thinly-sliced mushrooms
2 1/8 teaspoons salt, divided
4 pounds beef short ribs, cut into 3-inch pieces
1 cup sour cream
1/2 teaspoon freshly-ground black pepper
2 tablespoons minced fresh parsley
3 cups sliced onion
1/4 cup water or red wine
Set a large skillet over medium-high heat. When it is sizzling hot,
sprinkle it with 2 teaspoons salt, and at once add the meat pieces. Brown
well on all sides. Season the meat with pepper and turn into a bowl.
Add the oil to the skillet and saute the onion for about 3 minutes; then
turn into your crock pot. Swirl the water in the still hot skillet and
scrape up the pan juices. Turn into the crock pot with the meat. Cover and
cook on LOW for 8 to 10 hours, or until the meat is very tender.
Before serving: In medium skillet, over medium-high heat, saute the
mushroom slices in 1 or 2 tablespoons of fat skimmed from the cooking
liquid; stir constantly for about 5 minutes, when excess liquid has
evaporated. Add remaining 1/8 teaspoon salt.
Arrange the short ribs on a heated serving platter and turn the cooking
liquid into the mushroom skillet. Simmer, scraping up the pan juices,
until the sauce is reduced and thickened. Remove skillet from the heat.
Stir in the sour cream; return to the heat just long enough to thoroughly
warm the sauce. Then pour over the meat and sprinkle with parsley.
Makes 6 servings.