Description
Tender beef short ribs slow-cooked to perfection, served with a rich, flavorful sauce. Perfect for cozy dinners or gatherings.
Ingredients
- 4 pounds bone-in beef short ribs
- 1 ½ tablespoons cornstarch
- 1 ½ teaspoons salt
- 1 ½ teaspoons black pepper
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- 1-2 tablespoons avocado oil
- 2 sweet onions (peeled and cut into 1-inch thick slices)
- 6 garlic cloves (peeled and minced)
- ¼ cup balsamic vinegar or Worcestershire sauce
- 2 ½ cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme leaves (chopped)
- 2 sprigs fresh rosemary (chopped)
- 2 bay leaves
- 5 large carrots (cut into 1-inch thick rounds)
- Optional herbs for garnish (parsley, rosemary, thyme)
Instructions
- Pat the short ribs dry with paper towels.
- In a small bowl, mix cornstarch with salt, pepper, onion powder, garlic powder, and cayenne. Rub this mixture evenly over the short ribs.
- Heat one tablespoon of avocado oil in a large skillet over medium-high heat. Sear the short ribs in batches, about 5 minutes per side, until browned. Transfer the ribs to the slow cooker.
- Add more oil if necessary to the skillet. Sauté the sliced onions and minced garlic for about 1-2 minutes until fragrant.
- Pour in balsamic vinegar or Worcestershire sauce and scrape up any browned bits from the pan. Add beef broth, tomato paste, thyme, rosemary, and bay leaves, and stir until combined. Bring to a boil.
- Remove from heat and pour the aromatic mixture over the short ribs in the slow cooker.
- Cover and cook on LOW for 6-8 hours or HIGH for 4-6 hours, until the meat is fork-tender.
- Add carrots in the last 1-2 hours of cooking.
- Garnish with fresh herbs and serve with mashed potatoes, rice, or crusty bread.
Notes
For added richness, consider using red wine in place of some beef broth. Adjust cayenne pepper for desired spice level.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American