Short Ribs

Chef Kim20 December 2021Meat

Time

8 Hours

Serves

4

Serving Size

2

Complexity

Medium

Calories

250

Carbs

12

Tags

American CuisineCrock PotBeef

INGREDIENTS

 

  • 3 pounds bone-in beef short ribs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon 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 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
  • Salt and pepper to taste

DIRECTIONS

 

  1. Sprinkle ribs with 1/2 teaspoon each salt and pepper
  2. In a large skillet, heat oil over medium heat
  3. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker
  4. Add carrots, broth, thyme and bay leaf to ribs
  5. Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender
  6. Add garlic and tomato paste; cook and stir 1 minute longer
  7. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half
  8. Add to slow cooker
  9. Cook, covered, on low 6-8 hours or until meat is tender
  10. Remove ribs and vegetables; keep warm
  11. Transfer cooking juices to a small saucepan; skim fat
  12. Discard thyme and bay leaf
  13. Bring juices to a boil
  14. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices
  15. Return to a boil; cook and stir 1-2 minutes or until thickened
  16. Season with salt and pepper to taste
  17. Serve with ribs and vegetables

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