SLOW COOKER SHORT RIBS

Slow Cooker Beef Short Ribs

Serves 6

Ingredients

• 4 Pounds Short Ribs (2 ribs each)

• 3 Tbsp Grapeseed Oil

• 8 Garlic Cloves, minced

• 1 Yellow Onion, diced

• 2 ½ pounds Carrots, cut into 1 inch pieces   

• 2 Tbsp Tomato Paste

• 2 Bay Leaves

• 2 Thyme Sprigs

• 1 Tbsp Worcestershire Sauce

• 2 c Red Wine

• 2 c Beef Broth

• 1 Tsp kosher Salt

• 1 Tsp Black Pepper

• 1 Tbsp Cornstarch

• 3 Tbsp Water

• 2 Tbsp Parsley chopped for garnish

Directions

1. Sprinkle the ribs with salt and black pepper.

2. In a large dutch oven or skillet over medium heat add 3 tbsp oil. In batches, brown the short ribs on all sides and transfer to the slow cooker.

3. In the same pan, add the onions, saute for 3 minutes.

4. Add the carrots and garlic and saute for another 2 minutes.

5. Add the tomato paste and saute for about a minute.

6. Add the red wine, beef broth, bay leaves, worcestershire sauce, thyme sprigs and bring to a boil. Turn off heat.  Add the sauce and vegetables to the slow cooker.

7. Cook on low for 8-9 hours.

8. Remove the short ribs and carrots to a warmed plate and cover with foil and discard the bay leaves and thyme sprigs.

9. Add the juices to a saucepan and bring to a boil. While you are waiting for the juices to come to a boil, mix the cornstarch and water to make a slurry.  Add this to the saucepan.  It will thicken up within minutes.  Take off heat.

10. Serve the short ribs, carrots and gravy over mashed potatoes.

11. Garnish with parsley.

For a low carb option serve over cauliflower mashed.