Slow Cooker Short Ribs (Print Version)
# Ingredients:
→ Short Ribs
01 -
3-4 pounds bone-in beef short ribs
02 -
1 teaspoon salt
03 -
1 teaspoon pepper
04 -
1 Tablespoon canola or vegetable oil
→ Cooking Liquid
05 -
3 cups beef broth (low or no sodium)
06 -
3 Tablespoons Worcestershire sauce
07 -
4 cloves garlic, minced
08 -
½ teaspoon onion powder
09 -
1 sprig fresh rosemary
10 -
1 bay leaf
→ Vegetables
11 -
5 carrots, peeled and cut into 2-inch pieces on the diagonal
12 -
2 medium onions, cut into large wedges
→ Cornstarch Slurry (for thickening sauce)
13 -
4 Tablespoons cornstarch
14 -
½ cup cold water
→ Garnish (optional)
15 -
Chopped parsley
# Instructions:
01 -
Season bone-in beef short ribs with salt and pepper to taste. Heat canola or vegetable oil in a large skillet over medium-high heat. Sear each side of the ribs until browned, rendering longer on the fatty sides. Work in batches to avoid overcrowding. Transfer ribs to a 5-6 quart slow cooker. Scrape any bits from the skillet into the slow cooker for added flavor.
02 -
Pour beef broth, Worcestershire sauce, garlic, onion powder, rosemary, and bay leaf into the slow cooker. Gently stir the mixture.
03 -
Add prepared carrots and onions to the slow cooker. Cover and cook on low for 6-8 hours, until the meat is tender and falls off the bone.
04 -
Remove cooked vegetables and ribs from the slow cooker. Cover them with foil to keep warm. Strain the remaining liquid into a medium saucepan. Heat over medium-high heat for 15-20 minutes, reducing the liquid by half. Taste and adjust seasoning with salt and pepper, if necessary.
05 -
Mix cornstarch and water to create a slurry. Slowly pour the slurry into the simmering sauce, whisking constantly for 2-3 minutes. Repeat the process with an additional slurry if a thicker consistency is desired.
06 -
Serve the short ribs and vegetables over mashed potatoes. Spoon gravy over the top and garnish with chopped parsley, if desired.