Fall-Off-The-Bone Feast: Mastering Slow Cooker Braised Short Ribs at Home
Ingredients
4 tablespoons salted butter
3 pounds bone-in short ribs
1/2 tsp sea salt
1/2 tsp fresh cracked pepper
1 large yellow onion
1/2 cup chopped celery
1/2 cup chopped carrots
4 cloves minced garlic
1/4 cup tomato paste
2 cups red wine
3 cups beef broth
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
Directions
Using your 360 Slow cooker plug the base in and turn to 3 setting. Add the pot to the stovetop on medium-high heat. Let warm and add butter to the pan and let melt.
While butter is melting pat dry short ribs and season with salt and pepper. Add to hot pan and sear on all sides for 5 minutes each. Remove from pan when done.
Add in garlic and saute until fragrant. Add in onion, celery and carrots. Sautee for 5-6 minutes and pour in wine. Let come to a simmer and continue until the wine reduces in size by half.
Once wine is reduced add in beef broth, bay leaves, thyme, rosemary and short ribs. Move the pot onto the slow cooker base, cover and cook for 6-8 hours or until meat is falling off the bone.
Remove short ribs and strain out vegetables. Return juice to pot and place over the stovetop on medium-high heat again. Let come to a simmer and cook until thickened. Serve short ribs over mashed potatoes and pour juices over top. Enjoy!
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