Slow Cooker Beef Short Ribs for Two
Ingredients
The beef
-
4
pieces
bone-in short ribs
The seasoning and vegetables
-
Kosher Salt
to taste
-
Lots
freshly cracked black pepper
-
2
tablespoons
extra virgin olive oil
-
½
cup
yellow onion, finely chopped
-
½
cup
grated carrots
-
¼
teaspoon
celery salt
-
2
cloves
garlic, minced
-
2
teaspoons
brown sugar
-
2
teaspoons
white miso paste
-
½
teaspoon
ancho chili powder
-
2
sprigs
fresh thyme
-
1
bay leaf
The liquids
-
½
cup
dry red wine
-
2
cups
beef stock
-
2
teaspoons
apple cider vinegar
Instructions
- Season the short ribs with kosher salt and let them rest at room temperature for 20 minutes.
- Sprinkle cracked black pepper on all sides of the short ribs.
- Set the slow cooker to low and cover it.
- Heat 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, add onion, carrot, and celery salt, and cook until softened.
- Stir in garlic and cook until fragrant.
- Add brown sugar, miso paste, and ancho chili powder, and cook for 2 minutes.
- Pour in red wine and simmer until slightly thickened.
- Stir in beef stock and apple cider vinegar, then pour the mixture into the slow cooker.
- Add bay leaf and thyme sprigs, ensuring the short ribs are covered in liquid.
- Cover and cook for eight hours.
- After cooking, shred the short ribs and serve with the cooking liquid.
Nutrition Facts (estimated)
Servings
2
Calories
370
Total fat
25g
Total carbohydrates
15g
Total protein
30g
Sodium
500mg
Cholesterol
100mg
You might also like