Thursday, May 1, 2014

Beef Short Ribs in the Crockpot

If you are a regular reader, you know how much I love crockpot meals on Sunday! This one was a good one. It reminded me a lot of pot roast! You could probably sub out a different meat and get a similar taste!


3 pounds bone-in beef short ribs
1/2 t. salt
1/2 t. pepper
1 T. canola oil
4 medium carrots, cut into 1-inch pieces
1 c. beef broth
4 fresh thyme sprigs
1 bay leaf
2 large onions, cut into 1/2-inch wedges
6 garlic cloves, minced
1 T. tomato paste (or a T of ketchup, if you don't have tomato paste open)
2 c. dry red wine or beef broth
Salt and pepper to taste

Sprinkle ribs with salt and pepper.
In a large skillet, heat oil over medium heat. Brown ribs in batches on all sides; transfer to a 4- or 5-qt. slow cooker. 
Add carrots, broth, thyme and bay leaf to ribs.
Add onions to same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook 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.Discard thyme and bay leaf.

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