Slow Cooker Short Ribs Supreme

Rich short ribs are a sure bet for a delicious dinner. Put them in the slow cooker and forget about them.

Prep: 30 min | Cook: 6 1/4 hr | Yield: 6 servings

Ingredients

• 3 pounds bone-in beef short ribs
• 1/2 teaspoon kosher or sea salt
• 1/2 teaspoon pepper
• 1 tablespoon vegetable oil
• 4 medium carrots, cut into 1 inch pieces
• 2 stalks celery, cut into 1/2 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
• Kosher or sea salt and pepper to taste

Instructions

1. Sprinkle ribs with 1/2 teaspoon each kosher or sea salt and pepper.
2. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4 or 5 quart slow cooker. Add carrots, celery, broth, thyme and bay leaf to ribs.
3. Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until cooked.
4. Add garlic and tomato paste; cook and stir 1 minute longer.
5. Stir in wine. Bring to a boil; cook for 8 to 10 minutes or until liquid is reduced by half.
6. Add to slow cooker. Cook, covered, on LOW for 6 to 8 hours or until meat is tender.
7. 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.
8. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir for 1 to 2 minutes or until thickened. Season with kosher or sea salt and pepper to taste. Serve with ribs and vegetables.