About
Slow N' Easy Short Ribs make no bones about making up a delicious dinner! All it takes is a little browning of the ribs, a trip in the slow cooker, and a little boiling down of the juices to make the yummiest gravy. By the time dinner rolls around, you've made extra-flavorful, extra-tender short ribs with a savory and rich gravy ready to be piled high on mashed potatoes, egg noodles, or even a bed of fluffy rice. The possibilities are endless with this Slow N' Easy Short Ribs dinner, because it literally gives your time back to you!
Ingredients
- 3 pounds beef short ribs, bone-in
- 1/2 teaspoon salt, plus more, to taste
- 1/2 teaspoon pepper, plus more, to taste
- 1 tablespoon canola oil
- 4 medium carrots, cut into 1-inch pieces
- 1 cup beef broth
- 4 fresh thyme sprigs, plus more, to taste, chopped, for garnish
- 1 bay leaf
- 2 large onions, cut into 1/2-inch wedges
- 6 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups dry red wine or beef broth
- 4 teaspoons cornstarch
- 3 tablespoons cold water
- mashed potatoes, optional, to taste, cooked and warm, for serving
Directions
Step 1 -Sprinkle the ribs with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.
Step 2 -In a large skillet over medium heat, heat the oil.
Step 3 -Add the ribs in batches and cook until browned on all sides, about 3-4 minutes per side.
Step 4 -Transfer the ribs to a 4-5-quart slow cooker.
Step 5 -Add the carrots, the broth, 4 sprigs of the thyme, and the bay leaf to the slow cooker.
Step 6 -In the same skillet you used to brown the ribs and over medium heat, add the onions and cook, while stirring, until very tender and golden, about 8-9 minutes.
Step 7 -Add the garlic and the tomato paste and cook, while stirring, until fragrant, about 1 minute.
Step 8 -Stir in the wine and bring the sauce mixture to a boil.
Step 9 -Cook the sauce mixture until the liquid is reduced by half, about 8-10 minutes.
Step 10 -Add the sauce mixture to the slow cooker.
Step 11 -Cover the slow cooker and cook on low until the meat is tender, about 6-8 minutes.
Step 12 -Transfer the ribs and the vegetables from the slow cooker and keep them warm.
Step 13 -Transfer the sauce to a small saucepan and skim off the fat. Discard the thyme sprigs and the bay leaf.
Step 14 -Bring the sauce to a boil.
Step 15 -In a small bowl, mix the cornstarch and the water until smooth.
Step 16 -Stir the slurry into the sauce and bring the mixture to a boil.
Step 17 -Cook until thickened, about 1-2 minutes.
Step 18 -Taste the gravy for seasoning, adding the extra salt and the extra pepper as needed.
Step 19 -Serve the ribs and the vegetables over the warm mashed potatoes, topped with the gravy, and garnished with the extra thyme.
