Winter Comfort Food: Slow Cooker Short Ribs

By Julie Van Rosendaal on November 07, 2013

Winter is slow cooker season - there are plenty of slow cookers being brought out of summer storage and dusted off for dinner duty as the weather turns cold. I can never seem to get enough slow cooker recipes - and one of my favourite cookbook brands, Canadian Living, has released a new book full of recipes for beef, pork and lamb done low and slow - with minimal prep, dinner can be done when everyone arrives home from work or school.

Flavourful beef short ribs are one of my favourite cuts for the slow cooker - they're ideal for simmering, which breaks down tough connective tissues, making them meltingly tender with far more flavour than leaner, more expensive cuts of beef. This dish is simple enough for a weeknight, and makes fantastic dinner party fare when you're looking for something a little different, but still easy to prepare - perfect for cold weather entertaining.

Slow Cooker Short Ribs

from Canadian Living: 150 Essential Beef, Pork and Lamb Recipes by the Canadian Living Test Kitchen

Ingredients

  • 3 lb (1.35 kg) beef simmering short ribs
  • ½ tsp each salt and pepper
  • 3 thick slices bacon, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 large carrot, diced
  • 2 tsp dried thyme
  • ½ cup dry sherry or sodium-reduced beef broth
  • ½ cup sodium-reduced beef broth
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 1 green onion, sliced

Instructions

  1. Cut beef into 1-rib pieces, trimming off fat. Season with ¼ tsp each of the salt and pepper. Arrange on foil-lined baking sheet; broil, turning once, until well browned, 8 to 10 minutes. Transfer to slow cooker.
  2. In large skillet, cook bacon over medium heat until crisp. Drain on paper towel–lined plate. Drain fat from skillet; cook onion, garlic, carrot, thyme and remaining salt and pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Add to slow cooker along with bacon.
  3. In skillet, whisk together sherry, broth and tomato paste; bring to boil, scraping up browned bits. Stir into slow cooker. Cover and cook on low until ribs are tender, 5 to 6 hours.
  4. Using slotted spoon, transfer ribs to serving dish; keep warm. Skim fat from liquid in slow cooker. Whisk flour with ¼ cup water; whisk into liquid. Cover and cook on high until thickened, 8 to 10 minutes. Pour over ribs. Sprinkle with green onion.

 


By Julie Van Rosendaal| November 07, 2013

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