Description
Bone-in beef short ribs, browned and then braised low in beef broth, tomato and Worcestershire until they fall off the bone, served with a gravy made from the pot.
Ingredients
Scale
- 4 lb bone-in beef short ribs, English cut (about 8 ribs)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3 medium carrots, cut into 1 inch pieces
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 1/2 cups low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- 3 sprigs fresh thyme (or 1 teaspoon dried)
- 2 bay leaves
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Chopped fresh parsley, to serve
- Mashed potatoes, to serve
Instructions
- Pat the short ribs dry and season all over with the salt and pepper.
- Heat the oil in a large skillet over medium-high heat. Brown the ribs in batches, 3 to 4 minutes per side, and set them aside.
- Spread the onion and carrots over the bottom of a 6 quart slow cooker.
- Pour off all but 1 tablespoon of fat from the skillet. Add the garlic and tomato paste and stir for 1 minute. Pour in the broth and scrape up the browned bits, then whisk in the Worcestershire sauce, balsamic vinegar and brown sugar.
- Nestle the ribs on the vegetables in a snug single layer, browned side up, pour the broth mixture over, and tuck in the thyme and bay leaves. The liquid should come about halfway up the ribs.
- Cover and cook on LOW for about 8 hours, or on HIGH for 5 to 6 hours, until the meat is pulling away from the bones and very tender.
- Move the ribs to a platter and cover loosely with foil. Discard the thyme stems and bay leaves.
- Strain the cooking liquid into a saucepan, or pour it in with the vegetables, let it settle for a few minutes, and spoon off the fat. Bring it to a simmer, stir the cornstarch into the cold water, whisk it in, and simmer for 1 to 2 minutes until thickened.
- Serve the ribs over mashed potatoes with the gravy spooned over, and sprinkle with parsley.
Notes
- Go by tenderness, not the clock. If the meat is not pulling from the bone, give it another 30 to 60 minutes.
- Boneless short ribs: start checking around 6 hours on low.
- Make ahead: chill the ribs and liquid separately overnight, lift off the hardened fat, then reheat the ribs in the gravy.
- Leftovers keep 3 to 4 days in the fridge.
- Prep Time: 25 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American