Slow Cooker Braised Beef Short Ribs
These tender, flavorful, falling-off-the-bone beef ribs are nothing less than outstanding; truly, this is one of our favorite recipes. Put these in the slow cooker late morning; get on with your day and you'll have an amazing smelling home and fabulous meal ready for dinner! Serve over mashed potatoes or egg noodles.
PREP TIME
30 minutes
COOK TIME
6 hours / 30 mins
Ingredients
3-4 pounds beef chuck short ribs
1 cup flour
4 tablespoons vegetable oil
8-10 large carrots, cut into 2" pieces
1 pound cipollini onions, stem ends removed
1 whole head of garlic, cloves separated, peeled and chopped
3-4 sprigs fresh thyme or 1 sprig fresh rosemary
1 cup beef stock
3 tablespoons Worcestershire sauce
Salt and pepper, to taste
1 cup flour
4 tablespoons vegetable oil
8-10 large carrots, cut into 2" pieces
1 pound cipollini onions, stem ends removed
1 whole head of garlic, cloves separated, peeled and chopped
3-4 sprigs fresh thyme or 1 sprig fresh rosemary
1 cup beef stock
3 tablespoons Worcestershire sauce
Salt and pepper, to taste
Directions
Place ribs on a large plate and season with salt on all sides.
Add half of the short ribs to a 1 gallon, resealable plastic bag and add 1/2 cup of the flour. Seal the bag and toss to coat the ribs with the flour. Repeat the process with the remaining ribs.
Heat a large skillet to medium-high and add oil. Add ribs to pan and cook for about 2 minutes on each side; turning the ribs with kitchen tongs to make sure all sides of the ribs get seared. Be sure not to overcrowd the pan; you may have to do this in batches.
Add the ribs to your slow cooker. Season with salt and pepper. Add carrots, onions, herbs, garlic, Worcestershire and stock. Cook on low for 6 hours. Let ribs stand for a few minutes before serving.
Add half of the short ribs to a 1 gallon, resealable plastic bag and add 1/2 cup of the flour. Seal the bag and toss to coat the ribs with the flour. Repeat the process with the remaining ribs.
Heat a large skillet to medium-high and add oil. Add ribs to pan and cook for about 2 minutes on each side; turning the ribs with kitchen tongs to make sure all sides of the ribs get seared. Be sure not to overcrowd the pan; you may have to do this in batches.
Add the ribs to your slow cooker. Season with salt and pepper. Add carrots, onions, herbs, garlic, Worcestershire and stock. Cook on low for 6 hours. Let ribs stand for a few minutes before serving.
Looking for inspiration? Try these recipes:
Loaded Quinoa Veggie Burgers with Herby Yogurt Sauce
Watermelon and Feta Salad with Cucumber and Mint
Classic Western Burgers
