Short Ribs

I made short ribs for Christmas Dinner this year, so I wanted to make sure to share the amazing results.  I first had short ribs about 4 years ago when my step daughter ordered it.  I’ve always been turned off by ribs, but her meal looked really good so I asked for a taste and I loved it.  I couldn’t believe it took me so long to try short ribs.  Since that first taste, I order them every chance I get.

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Slow Cooker Short Ribs

Prep Time 30 minutes

Cook Time 6 hours

Total Time 6 hours 30 minutes

Servings 6 servings

Author Gluten Free Avenger

Ingredients

• 3 pounds bone-in beef short ribs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon olive oil
• 4 medium carrots cut into 1-inch pieces
• 3 celery stalks including leaves, 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
• 1/2 bottle red table wine
• 4 teaspoons cornstarch
• 3 tablespoons cold water
• Salt and pepper to taste

Instructions

1. Sprinkle ribs with 1/2 teaspoon each 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-qt. slow cooker. Add carrots, celery, broth, thyme and bay leaf to ribs.
2. Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender.
3. 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 1-2 minutes or until thickened. Season with salt and pepper to taste.

Recipe Notes

notes

Take a look at the results:

Searing the ribs

onions, broth and wine cook down

Ready to cook for 6-8 hours

the meat is perfectly falling off the bone

Plated and ready to eat. Served with roasted veggies and green beans.