Slow Cooker Short Ribs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

These ribs are an easy alternative to traditionally braised short ribs – you don’t need to pay any attention to them once you get them in the slow cooker.

           Rebekah Beyer                                                                  Sabetha, KS

Slow Cooker Short Ribs Recipe

Slow Cooker Short Ribs

3 lbs. bone-in beef short ribs

½ tsp. salt

½ tsp. pepper

1 Tbsp. canola oil

4 medium carrots, cut into 1 inch pieces

1 cup beef broth

4 fresh thyme sprigs

1 bay leaf

2 large onions, cut into ½ inch wedges

6 garlic cloves, minced

1 Tbsp. tomato paste

2 cups dry red wine or beef broth

4 tsp. cornstarch

3 Tbsp. cold water

Salt and pepper to taste

Sprinkle ribs with salt and pepper.  In a large skillet, heat oil over medium heat.  Brown ribs in batches on all sides; transfer to a 4 or 5 quart slow cooker.  Add carrots, broth, thyme and bay leaf to ribs.

Add onions to same skillet; cook and stir over medium heat 8 minutes or until tender.  Add garlic and tomato paste; cook 1 minute.  Stir in wine.  Bring to a boil; cook 10 minutes or until liquid is reduced by half.  Add to slow cooker.  Cook, covered, on low 6-8 hours or until meat is tender.

Remove beef and vegetables; keep warm.  Transfer cooking juices to a small saucepan; skim fat.  Discard thyme and bay leaf.  Bring juices to a boil.  Mix cornstarch and water until smooth; gradually stir into pan.  Return to a boil; cook and stir 1-2 minutes or until thickened.  Season with salt and pepper.  Serve ribs and vegetables with gravy.

 

(Recipe for Slow Cooker Short Ribs was on Taste of Home, Family Time, Feb./Mar.  2014)