Slow Cooker Short Ribs
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 cookerYield: 6 servings
|3 pounds||bone-in beef short ribs|
|1 tablespoon||olive oil|
|4||medium peeled carrots, cut into 1-inch pieces|
|1 cup||beef broth|
|4||fresh thyme sprigs|
|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|
|3 tablespoons||cold water|
|salt and pepper to taste|
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, broth, thyme and bay leaf to ribs.
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 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. Serve with ribs and vegetables. Yield: 6 servings.