Slow Cooker Short Ribs Recipe
- 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
- Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. Brown ribs in batches on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs.
- Add onions to same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook 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.
- Remove beef and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. Mix cornstarch and water until smooth; gradually stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Season with salt and pepper to taste. Serve ribs and vegetables with sauce. Yield: 6 servings.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Slow Cooker Short Ribs(15)
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We loved this recipe. I didn't make the gravy because instead of mashed potatoes we had a salad. Very delicious.
Made just as receipe stated. Very flavorful, moist and tender. Will make again.
I was impressed--they came out very tender and the overall result was nice. Will make again.
Made following directions very tender . Definitely will make again.
We had bad cuts of meat.....my husband won't even let me try this again. Not the recipe's fault, but it turned him completely off.
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