Slow Cooker Beef Ribs
– 2½ pounds beef chuck short ribs – ¼ teaspoon each salt and pepper – 1 onion – 8 ribs of celery – 3 medium carrots – 1½ Tablespoons vegetable oil, divided – 1 clove garlic crushed – ½ cup red wine – 2 Tablespoons balsamic vinegar – 2 Tablespoons tomato paste – ¾ cup beef broth – ½ teaspoon dried rosemary – 3 bay leaves
Pat beef chuck short ribs dry.
1
Season all over with salt and pepper.
2
Warm half of your vegetable oil in a skillet over medium-high. Sear short ribs on all sides in two batches.
3
Add to the slow cooker after browning, with the bones facing up.
4
Add onion, celery, and carrots to skillet with remaining oil. Reduce heat slightly.
5
Cook 2 minutes, then add garlic and cook for another minute. Add red wine and scrape up brown bits from the bottom of the pan.
6
Simmer and add balsamic vinegar, tomato paste, beef broth, rosemary, and bay leaves. Simmer again, then add to slow cooker.
7
Turn the slow cooker to low and cook for 6 to 8 hours. Remove the bay leaves when the ribs are done cooking and discard them.
8
Serve over mashed potatoes for an easy and delicious meal!
ENJOY!
Enjoy! For more of my best beef recipes, visit my website!
-Isabel