Slow Cooker Braised Short Ribs
Ingredients
The meat and vegetables
-
5
pounds
beef short ribs
-
1
onion
diced
-
4
cloves
garlic, minced
-
2
pounds
carrots, peeled and cut
The sauce
-
2
tablespoons
olive oil
-
2
tablespoons
tomato paste
-
2
cups
red wine
-
2
cups
broth (chicken, beef or veggie)
-
6
sprigs
thyme
-
1
teaspoon
salt
-
ΒΌ
teaspoon
pepper
Instructions
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat and brown the short ribs on all sides.
- Transfer the browned short ribs to the slow cooker.
- In the same skillet, reduce heat to medium, add another tablespoon of olive oil, and cook the onions until softened.
- Add garlic and tomato paste to the skillet, stirring for about a minute.
- Pour in the red wine and let it boil down for 4 to 5 minutes before adding it to the slow cooker.
- Pour the broth over the short ribs, add thyme, salt, and pepper, then lay the carrots on top.
- Cover and cook on high for 5 to 6 hours until the meat is tender.
Nutrition Facts (estimated)
Servings
8
Calories
503
Total fat
25g
Total carbohydrates
16g
Total protein
41g
Sodium
774mg
Cholesterol
122mg
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