Slow Cooker Tender Short Ribs
English cut short ribs seared in a cast iron skillet then cooked low and slow in a red wine sauce. If you are looking for a super easy way to make short ribs tender and delicious, this is the recipe for you!
Ingredients
- 4 short ribs about 2 pounds, english cut, 1 ½ - 2 inches thick
- 1 large onion yellow or red, diced
- 1 tablespoon oil
- 1 tablespoon butter
- 3 cloves garlic cloves finely chopped
- 2 cups beef broth about 1 - 15 oz. can
- 1 cup dry red wine I used Cabernet Sauvignon
- 2 tablespoon brown sugar
- 3 tablespoon tomato paste
- 2 tablespoon worcestershire sauce
- ½ teaspoon salt + pepper each
- ½ tablespoon chopped fresh thyme or ½ teaspoon dried
- 1 tablespoon cornstarch
Instructions
- Season short ribs with salt and pepper on all sides.
- Heat skillet over high heat and add butter and oil. Once the skillet is very hot, carefully add short ribs. Sear ribs on all sides for about 30 seconds until you have a nice crust. Transfer seared ribs to your slow cooker.
- In the same skillet you cooked the short ribs, add remaining ingredients (except for the cornstarch) and bring to a simmer. Simmer for about 10-15 minutes.
- Carefully pour red wine sauce over the short ribs.
- Cook in your slow cooker on the low setting for 8 hours or on high setting for 4 hours.
- When done, transfer short ribs to a plate. To thicken the sauce, pour 1 cup of the sauce into a bowl and whisk in a tablespoon of cornstarch. Pour sauce back into the slow cooker and stir to combine.
- Pour sauce over short ribs and serve.
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