Short Ribs

January 17, 2024 • 0 comments

Sprinkle ribs with 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, broth, thyme and bay leaf to ribs. Advertisement 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. Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim off 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. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.

Prep Time: 30 minutes
Cook Time: 6 minutes
Servings: 6

Ingredients

(3 pounds) beef short ribs
(1/2 teaspoon) salt
(1/2 teaspoon) pepper
(1 tablespoon) olive oil
(4 medium) carrots
(1 cup) beef broth
(4) fresh thyme sprigs
(1) bay leaf
(2) large onions, cut into 1/2-inch wedges
(6) minced garlic cloves
(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

Step 1: Brown the short ribs

Sprinkle the bone-in beef short ribs with salt and pepper. In a large skillet, heat the canola oil over medium heat. In batches, brown the ribs on all sides.

Transfer the browned ribs to a 4- or 5-quart slow cooker. Add the cut carrots, beef broth, thyme sprigs and bay leaf to the slow cooker.

Step 2: Prepare the braising liquid

Add the cut onions to the same skillet. Cook and stir over medium heat for eight to nine minutes, or until tender. Add the minced garlic and tomato paste. Cook and stir for one minute longer.

Stir in the dry red wine, and bring the mixture to a boil. Cook for 8 to 10 minutes or until the liquid is reduced by half. Add the braising liquid to the slow cooker.

Step 3: Slow-cook on low

Cook, covered, on low for six to eight hours, or until the meat is tender.

Editor’s Tip: The short ribs should be tender enough to eat with a fork. If they’re not tender after eight hours, read up on how to fix tough meat in the slow cooker.

Step 4: Simmer the gravy

Remove the ribs and vegetables, and keep them warm. Transfer the cooking juices to a small saucepan, and skim off the fat. Discard the thyme and bay leaf. Bring the juices to a boil.

In a small bowl, mix the cornstarch and water until smooth. Stir the cornstarch slurry into the cooking juices. Return the mixture to a boil. Cook and stir for one to two minutes, or until thickened. If desired, season with additional salt and pepper.

Editor’s Tip: If you’re making this dish in advance, the fat will be easier to remove after refrigerating the cooking liquid. Fat solidifies in the fridge, and you can scrape it off with a spoon.