Short Ribs - slow cooker
comes together pretty quickly with so much flavor
Equipment
- slow cooker - crockpot
Ingredients
- 8 beef short ribs
- 2 tablespoons vegetable oil or olive oil
- Thyme
- 1 large carrot chopped
- 1 onion chopped
- 1 rib celery chopped
- 2-3 cloves garlic chopped
- ⅓ cup red wine
- ¼ cup orange juice
- 2 tablespoons tomato paste
- ¾ cup chicken broth
- Kosher salt and black pepper
Instructions
- Do not skip this part - Season the ribs all over with kosher salt and black pepper. Heat your pan with oil and add the ribs, without overcrowding. Let them get nice and browned on all sides. Add them to the crock when browned
- After you have browned them all, if there is too much oil in your pan drain some of it off, but leave all the browned bits, again that is all flavor and you’ll want it. Add the onions, celery, carrot and garlic saute for about 3 minutes. Add the apple and tomato paste cook for another minute or so. Then add all the liquids making sure to scrape up any and all of the browned bits in the bottom of the pan.
- Pour this over the ribs and put the temp on low and leave it for the day. 8-9 hours or 10 if you can’t get it any sooner. Once done, I took out all the meat and didn’t use the leftover liquid but you could totally strain it and use some of it to make a gravy. I served mine with mashed potatoes.