Slow Cooker Beef Short Ribs
These slow-cooker beef short ribs will reach fall-off-the-bone tenderness with very little work on your part.
Servings: 2 People
Calories: 581kcal
Equipment
Ingredients
- 2 beef short ribs appox. 1.5 pounds
- 1 tablespoon cooking oil
- Salt
- Pepper
- 1/2 onion chopped
- 1 stalk celery chopped
- 1/2 carrot chopped
- 1 clove garlic minced
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1/2 cup red wine
- 1/4 teaspoon thyme
- 2 bay leaves
Instructions
- Heat the cooking oil in a large saucepan over high heat. Sprinkle the beef ribs with salt and pepper. Add the ribs, meat-side down, to the pan and brown on all sides (about 3 minutes per side).
- Remove from pan. Lower the heat to medium. Add the onion, celery and carrot and saute for 10 minutes. Add the garlic and stir.
- Add the beef broth and use a whisk to get up all the browned bits from the bottom of the pan. Add the tomato paste, red wine and thyme. Stir well.
- Place the beef ribs in the slow cooker. Pour the sauce over the top. Place the lid on the pot.
- Set the slow cooker to low for 6-8 hours.
- When the meat is done, remove it. Then strain the sauce through a sieve and serve over the meat. Best served with mashed potatoes or polenta.
Nutrition
Calories: 581kcal | Carbohydrates: 8g | Protein: 50g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 701mg | Potassium: 1258mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2779IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 6mg