Slow Cooker Short Ribs Recipe
Ingredients:
- 3-4 lbs beef short ribs (bone-in preferred for flavor)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, can substitute with more broth)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Carrots and celery (optional, for added flavor)
Instructions:
- Prepare the Short Ribs:
- Pat the short ribs dry with paper towels. Season generously with salt and black pepper on all sides.
- Sear the Ribs (Optional):
- In a large skillet, heat the olive oil over medium-high heat. Add the short ribs in batches (if needed) and sear them for about 3-4 minutes on each side until they are browned. This step enhances the flavor but can be skipped if you’re short on time.
- Prepare the Slow Cooker:
- Place the chopped onion and minced garlic at the bottom of the slow cooker. If using, add chopped carrots and celery for additional flavor.
- Add the Ribs:
- Place the seared short ribs on top of the onion and garlic mixture in the slow cooker.
- Make the Sauce:
- In a bowl, combine the beef broth, red wine, Worcestershire sauce, tomato paste, balsamic vinegar, thyme, rosemary, and bay leaves. Mix well and pour over the short ribs.
- Cook:
- Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours until the meat is tender and falls off the bone.
- Serve:
- Once done, carefully remove the short ribs from the slow cooker and set them aside. Discard the bay leaves. If desired, you can thicken the sauce by simmering it in a saucepan on the stove until reduced to your liking.
- Garnish and Enjoy:
- Serve the short ribs with the sauce poured over them. They pair wonderfully with mashed potatoes, rice, or polenta. Garnish with chopped parsley if desired.
