Nevada-grown Slow-Cooked Short Ribs

(courtesy of J.B. Lekumberry, co-owner and cook of JT Basque Bar & Dining Room, in Gardnerville, Nev. Serves 4 to 6)

1 – 2 short ribs, 1 pound per serving, individually cut (Lekumberry recommends Nevada-raised steer or open heifer, grass fed, no growth hormone stimulants or additives with minimal antibiotic use)

1 large white or yellow Nevada onion, sliced

6 cloves Nevada garlic, crushed

1 teaspoon Lea & Perrins Worcestershire sauce per short rib

8 ounces red table wine

¼ teaspoon black pepper per short rib

¼ teaspoon sea salt per short rib

¼ cup oil

In a large frying pan, brown short ribs in hot oil. Place ribs in crockpot. Add onion, garlic, and red wine to frying pan and reduce. Pour onion-garlic mixture into crockpot and add Worcestershire sauce, sea salt, and black pepper. Cover with lid and cook on low for 6 to 12 hours.

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