Slow Cooker Recipes
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
- Sprinkle ribs with 1/2 teaspoon each kosher or sea salt and pepper.
- 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.
- Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until cooked.
- Add garlic and tomato paste; cook and stir 1 minute longer.
- Stir in wine. Bring to a boil; cook for 8 to 10 minutes or until liquid is reduced by half.
- Add to slow cooker. Cook, covered, on LOW for 6 to 8 hours or until meat is tender.
- 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.
- 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.