1 cup plus 1 rounded tablespoon lingonberry jamdivided use
1teaspoonfinely chopped fresh sage
1spring fresh rosemary
1bay leaf
Instructions
In a large cast iron skillet, brown the short ribs on all sides except the bone side. (If you’re using a regular skillet, make sure to grease it so the meat doesn’t stick.)
Place the beef broth, onion, garlic, wine, 1 cup jam, sage, rosemary, and the bay leaf into a large slow cooker. Stir gently to combine. Add the browned meat, positioning it so that the meat sides are down and completely submerged. Cook on low for 8-10 hours. The meat will likely separate itself from the bone.
Remove the rosemary sprig and bay leaf from the mixture. To make gravy, simply ladle 3-4 cups of the juice – onions included – into a blender and add the remaining 1 rounded tablespoon of lingonberry jam. Blend on high until creamy and serve over the meat.