Crockpot Rich Braised Short Ribs
Fall off the bone tender English cut beef short ribs cooked low and slow in a rich and savory sauce. Serve short ribs over creamy mashed potatoes with rich gravy.
Ingredients
- 2-4 lbs Beef Short Ribs 4-8 ribs
- ¼ cup All-Purpose Flour
- 1 tsp Salt
- 1 teaspoon Black Pepper
- 2 tablespoon Oil avocado or canola
- 1 cup Beef Broth
- 2 tablespoon Red Wine Vinegar
- 2 tablespoon Balsamic Vinegar
- 2 tablespoon Worcestershire Sauce
- 2 tablespoon Brown Sugar
- 3 tablespoon Tomato Paste
- 1 teaspoon Sriracha
- 1 cup Red Onion chopped
- 4 Garlic Cloves minced
- 1 teaspoon Chili Powder
- ¼ teaspoon Dried Thyme
Instructions
- Pull short ribs out of the fridge about 20 minutes before you begin cooking. Season the ribs with salt and pepper on all sides. Then, sprinkle all sides with flour.
- In a bowl, mix remaining ingredients (except for the oil).
- Heat a large skillet over high heat on the stove. Once very hot, carefully add oil. Carefully sear the short ribs on all sides for about 30 seconds. Once browned, remove ribs from skillet and transfer to your slow cooker.
- Pour sauce into the same pan you seared the ribs in. Bring to a low boil and cook for about 4-5 minutes until sauce lightly reduces.
- Carefully, pour sauce over the short ribs in your slow cooker. Cook on low for 8-9 hours. When done, ribs will be fall off the bone, fork-tender.
- When done, thicken the gravy by whisking together ¼ cup sauce from your crockpot with 2 tablespoon flour. Pour slurry back into your slow cooker and stir.
- Serve Beef Short Ribs with mashed potatoes and gravy. Enjoy!
Nutrition
Calories: 452kcal | Carbohydrates: 23g | Protein: 34g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 98mg | Sodium: 1159mg | Potassium: 930mg | Fiber: 2g | Sugar: 11g | Vitamin A: 346IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 5mg
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