Slow Cooker Short Ribs

Slow Cooker Short Ribs
Slow Cooker Short Ribs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

  • 4

    teaspoons cornstarch

  • 3

    tablespoons cold water

  • Salt and pepper to taste

Directions

1. Sprinkle ribs with 1/2 teaspoon each 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. 2. 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 to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender. 3. 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. Season with salt and pepper to taste. Serve with ribs and vegetables. Yield: 6 servings.

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