Go Back
Short Ribs

Slow Cooker Short Ribs

Gluten Free Avenger
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 6 servings

Ingredients
  

  • 3 pounds bone-in beef short ribs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 4 medium carrots cut into 1-inch pieces
  • 3 celery stalks including leaves, 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
  • 1/2 bottle red table wine
  • 4 teaspoons cornstarch
  • 3 tablespoons cold water
  • Salt and pepper to taste

Instructions
 

  • 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, celery, 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.

Notes

notes