These ribs are out of this world! They fall right off of the bone and melt in your mouth. Enjoy!
Braised Short Rib Goulash
- 2 T olive oil
- 1.5 - 2 lb bone-in beef short ribs
- 1 T paprika
- 1 t salt
- 1 t pepper
- ~15oz butternut squash peeled, cubed (I used a pre-cut version!)
- 1 c carrots peeled, medium chopped
- 1/4 c concord grape juice 100% juice
- 1/4 c beef bone broth
- 1 T red wine vinegar
- 2 T garlic minced
- 1 t thyme dried
- 1 t basil dried
In a large cast iron skillet, heat oil over medium heat. Season both sides of ribs with paprika, salt, and pepper. Place in skillet. Brown each side of the ribs.
Place ribs in crock-pot. Cover with squash and carrots.
In a small spouted bowl, mix remaining ingredients. Pour over ribs.
Cook on low 8-10 hours or high 3-4 hours. Serve hot.