Slow Cooker Short Ribs

By spend with pennies

Ingredients

6 to 8 bone-in short ribs (about 3.5 to 4 lbs)
¼ teaspoon salt
½ teaspoon black pepper
2 tablespoons vegetable oil
1 large onion (diced)
2 cups beef stock
1 cup dry red wine
3 medium carrots (peeled and cut 2-inches)
2 ribs celery (cut ½-inch)
3 cloves garlic (minced)
2 tablespoons soy sauce
1 tablespoon tomato paste
1 teaspoon dried rosemary
½ teaspoon dried thyme leaves
2 bay leaves
2 ½ tablespoons cornstarch

Prep Time20mins
Cook Time420mins
Servings6

Instructions

Season the short ribs with salt and pepper.

Heat the oil over medium-high heat in a large skillet and add the ribs, in batches if needed, browning for 3 to 4 minutes per side. Transfer to the bottom of a 6-quart slow cooker.

Reduce the heat to medium and add the onions to the skillet. Cook for 3 to 4 minutes or until they begin to soften. Add them to the slow cooker along with the beef stock, wine, carrots, celery, garlic, soy sauce, tomato paste, rosemary, thyme, and bay leaves.

Cook on low for 7 to 8 hours.

Once cooked, transfer the ribs and vegetables to a bowl and cover with foil to keep warm. Strain the drippings left in the crock pot.

Skim any excess fat off the top of the drippings and pour the drippings into a medium saucepan. Bring to a boil and let simmer for 5 to 10 minutes or until slightly reduced.

Mix 2 ½ tablespoons of cornstarch with 2 ½ tablespoons of water. Drizzle the cornstarch into the simmering drippings while whisking until thickened. You may not need all of the cornstarch. Taste and season with salt and pepper if needed.

Serve the ribs and vegetables with gravy.