Slow N’ Easy Short Ribs make no bones about making up a delicious dinner! All it takes is a little browning of the ribs, a trip in the slow cooker, and a little boiling down of the juices to make the yummiest gravy. By the time dinner rolls around, you’ve made extra-flavorful, extra-tender short ribs with a savory and rich gravy ready to be piled high on mashed potatoes, egg noodles, or even a bed of fluffy rice. The possibilities are endless with this Slow N’ Easy Short Ribs dinner, because it literally gives your time back to you!
Ingredients
- 3 pounds beef short ribs, bone-in
- 1/2 teaspoon salt, plus more, to taste
- 1/2 teaspoon pepper, plus more, to taste
- 1 tablespoon canola oil
- 4 medium carrots, cut into 1-inch pieces
- 1 cup beef broth
- 4 fresh thyme sprigs, plus more, to taste, chopped, for garnish
- 1 bay leaf
- 2 large onions, cut into 1/2-inch wedges
- 6 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups dry red wine or beef broth
- 4 teaspoons cornstarch
- 3 tablespoons cold water
- mashed potatoes, optional, to taste, cooked and warm, for serving
Directions
Step 1 –Sprinkle the ribs with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.
Step 2 –In a large skillet over medium heat, heat the oil.
Step 3 –Add the ribs in batches and cook until browned on all sides, about 3-4 minutes per side.
Step 4 –Transfer the ribs to a 4-5-quart slow cooker.
Step 5 –Add the carrots, the broth, 4 sprigs of the thyme, and the bay leaf to the slow cooker.
Step 6 –In the same skillet you used to brown the ribs and over medium heat, add the onions and cook, while stirring, until very tender and golden, about 8-9 minutes.
Step 7 –Add the garlic and the tomato paste and cook, while stirring, until fragrant, about 1 minute.
Step 8 –Stir in the wine and bring the sauce mixture to a boil.
Step 9 –Cook the sauce mixture until the liquid is reduced by half, about 8-10 minutes.
Step 10 –Add the sauce mixture to the slow cooker.
Step 11 –Cover the slow cooker and cook on low until the meat is tender, about 6-8 minutes.
Step 12 –Transfer the ribs and the vegetables from the slow cooker and keep them warm.
Step 13 –Transfer the sauce to a small saucepan and skim off the fat. Discard the thyme sprigs and the bay leaf.
Step 14 –Bring the sauce to a boil.
Step 15 –In a small bowl, mix the cornstarch and the water until smooth.
Step 16 –Stir the slurry into the sauce and bring the mixture to a boil.
Step 17 –Cook until thickened, about 1-2 minutes.
Step 18 –Taste the gravy for seasoning, adding the extra salt and the extra pepper as needed.
Step 19 –Serve the ribs and the vegetables over the warm mashed potatoes, topped with the gravy, and garnished with the extra thyme.
