Slow-Cooker Beef Short Ribs
Six to 8 hours in a slow cooker is the ultimate way to get fall off the bone tender and flavorful short ribs. Serve over Stew's Real Mashed Potatoes for a meal full of comfort.
Prep Time: 10 minutes
Cooking Time: 6 hrs. 15 minutes
Total Time: 6 hrs. 25 minutes
- 3 lbs. Stew's Bone-In Beef Short Ribs
- 1/2 teaspoon Stew's Kosher Salt
- 1/2 teaspoon Stew's Fine Ground Black Pepper
- 1 Tbsp. Canola Oil
- 4 medium Carrots, peeled and cut into 1-inch pieces
- 3 cups Stew's Organic Beef Broth
- 4 sprigs Fresh Thyme
- 1 Bay Leaf
- 2 large Onions, cut into wedges
- 6 Garlic cloves, chopped
- 1 Tbsp. Tomato Paste
- 4 teaspoons Cornstarch
- 3 Tbsp. Cold Water
Sprinkle ribs all over with salt and pepper. Heat the oil in a large skillet over medium heat. Brown ribs on all sides for seared flavor. Place ribs in a 4- to 5-quart slow cooker. Add the carrots, 1 cup of the beef broth, thyme, and bay leaf.
Add the onions to the same skillet and over medium heat, cook for about 8-9 minutes. Add the garlic and tomato paste, cook, and stir one more minute. Stir in the remaining beef broth. Bring to a boil and cook until liquid is reduced by half, about 8-10 minutes. Add mixture to the slow cooker, cover, and cook on low 6-8 hours or until beef is tender.
To make a quick sauce, remove the ribs and vegetables from the slow cooker and reserve warm. Skim off the fat from the liquid and discard the thyme and bay leaf. Transfer to a small saucepan and bring to a boil. In a separate bowl, whisk together the cornstarch and water until smooth. Add to the cooking juices and return to a boil. Cook for a couple of minutes until thickened. Season with salt and pepper to taste. Serve over the ribs and vegetables.