Slow-Cooker Short Ribs
slow cokker short ribs
This is the 'easy' version
Ingredients
- 3 pounds bone-in beef short ribs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon canola oil
- 4 medium carrots, cut into 1-inch pieces
- 1 cup beef broth
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 large onions, cut into 1/2-inch wedges
- 6 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 cups dry red wine or beef broth
- 1 can fire roasted tomatoes
- 4 teaspoons cornstarch
- 3 tablespoons cold water
- Salt and pepper to taste
Instructions
- Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker.
- Add carrots, broth, thyme and bay leaf to ribs.
- Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender.
- Add garlic and tomato paste; cook and stir 1 minute longer.
- Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half.
- Add tomatoes an bring to a boil. Add to slow cooker.
- Cook, covered, on low 6-8 hours or until meat is tender.
- Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil.
- In a small bowl, mix cornstarch and water until smooth; stir into cooking juices.
- Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper.
- Serve with ribs and vegetables.
Notes
- Most butchers are happy to trim & prepare the ribs for you, but you probably have to call ahead
- You can probably get away without browning the meat
- You can also just ladle out liquid from the slow cooker and boil with the cornstarch mixture then add it back to the slow cooker and mix in well. Do this about an hour before serving though
- Serve with mashed potatoes