Crockpot Beef Short Ribs
By
Melissa Turner
@Mlturner908
1
Found this recipe online a while ago and it is so good I wanted to share with all of you. Enjoy!
Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
30 Min
Cook:
8 Hr
Method:
Slow Cooker Crock Pot
Ingredients
- 2 Tbsp
- vegetable oil
- 1
- large yellow onion (peeled and sliced)
- 1 bag(s)
- baby carrots (small bag)
- 3
- stalks of celery (sliced)
- 3 clove
- garlic (minced)
- 3 sprig(s)
- thyme
- 1 sprig(s)
- rosemary
- 1/3 c
- flour
- 8
- beef short ribs (about 2 lbs)
- 2 c
- red wine
- 1 3/4 c
- beef stock
- 1 can(s)
- tomato sauce (8 ounce)
- 1 Tbsp
- packed brown sugar
- 2 Tbsp
- dijon mustard
- 2 Tbsp
- worcestershire sauce
- 3
- bay leaves
How to Make Crockpot Beef Short Ribs
- 1Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Cook the onion, carrots, and celery for 8 to 10 minutes, until just beginning to color. Add the garlic, thyme, and rosemary, and cook for a further couple of minutes. Remove from the pan and place in the bottom of a slow cooker.
- 2Season the flour generously with salt and pepper. Coat the short ribs well in the flour. Heat the remaining oil in the pan and brown the short ribs in 2 batches until golden, adding any remaining flour with the second batch of ribs. Remove the ribs from the pan and place on top of the vegetables in the slow cooker.
- 3Add the wine to the pan to deglaze, and reduce it by half, scraping the bottom of the pan to release any sediment. Add the stock, tomato sauce, brown sugar, mustard, Worcestershire sauce, and bay leaves, and stir to combine. Pour the sauce over the ribs and vegetables in the slow cooker. Cover and cook on low for 8 hours or high for 4 hours, stirring occasionally. Season to taste. Serve over mashed potatoes or a creamy polenta.
