Recipe: Slow Cooker Short Ribs

SLOW COOKER SHORT RIBS



3 lb beef simmering short ribs
1/2 tsp each salt and pepper, divided use
3 thick slices bacon, chopped
1 onion, chopped
3 cloves garlic, minced
1 large carrot, diced
2 tsp dried thyme
1/2 cup dry sherry or sodium-reduced beef broth
1/2 cup sodium-reduced beef broth
2 tbsp tomato paste
2 tbsp all-purpose flour
1 green onion, sliced

Cut beef into 1-rib pieces, trimming off fat. Season with 1/4 teaspoon 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.

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.

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.

Using slotted spoon, transfer ribs to serving dish; keep warm. Skim fat from liquid in slow cooker. Whisk flour with 1/4 cup water; whisk into liquid. Cover and cook on high until thickened, 8 to 10 minutes. Pour over ribs. Sprinkle with green onion.

Makes 4-6 servings
Used by permission to Recipelink.com from Random House
Adapted from source: Canadian Living: 150 Essential Beef, Pork and Lamb Recipes by Canadian Living Test Kitchen