3 pounds bone-in beef short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
4 medium carrots, 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
2 cups dry red wine or beef broth
4 teaspoons cornstarch
3 tablespoons cold water
Salt and pepper to taste
1. 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.
2. Add onions to the same skillet; cook and stir over medium heat 8 to 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 to 10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6 to 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 to 2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.
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 cooker. (That makes it my favorite beef short ribs recipe!)
TOTAL TIME: Prep: 30 min. Cook: 6-1/4 hours
YIELD: 6 servings.
Nutrition Facts
1 serving (calculated with 1/2 teaspoon salt): 250 calories, 13g fat (5g saturated fat), 55mg cholesterol, 412mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 20g protein.