Slow Cooker Short Ribs
Ingredients
The meat
-
4 ½
pounds
bone-in short ribs
-
3
pounds
boneless short ribs
The vegetables
-
¾
cup
onion, sliced
-
3
pieces
carrots, peeled, halved and cut into 1 ½ inch pieces
-
1
tablespoon
garlic, minced
The sauce
-
1 ½
cups
red wine
-
2
cups
beef broth
-
1
tablespoon
tomato paste
-
¼
cup
flour
The herbs and spices
-
3
sprigs
fresh thyme
-
1
piece
bay leaf
-
to taste
salt and pepper
The cooking fat
Instructions
- Heat olive oil in a large pan over medium-high heat.
- Brown half of the short ribs in the pan, seasoning with salt and pepper, for 4-5 minutes per side.
- Remove the browned ribs and keep warm under foil.
- Sauté onions and carrots in the same pan for 4-5 minutes until tender.
- Remove the vegetables and keep warm.
- Add garlic to the pan and cook for 30 seconds.
- Pour in red wine and simmer until reduced by half, about 3-4 minutes.
- Stir in beef broth and tomato paste, simmer for another 2-3 minutes.
- Whisk in flour and cook for 3 minutes until the sauce thickens.
- Transfer the sauce to a slow cooker and add the short ribs, vegetables, thyme, and bay leaf.
- Cover and cook on low for 8 hours.
- Remove ribs from the slow cooker, serve with sauce, and garnish with thyme.
Nutrition Facts (estimated)
Servings
6
Calories
488
Total fat
25g
Total carbohydrates
11g
Total protein
52g
Sodium
487mg
Cholesterol
156mg
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