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
Also Read:  Butter Brisket
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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.

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Step 19 –Serve the ribs and the vegetables over the warm mashed potatoes, topped with the gravy, and garnished with the extra thyme.