Winter Comfort Food: Slow Cooker Short Ribs

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.