Slow Cooker Picante Braised Short Ribs Recipes

CROCK POT BRAISED SHORT RIBS RECIPE

Steps:

• Heat the vegetable oil over medium heat in a skillet.
• Add the short ribs and onions to the pan. Season with the salt and pepper.
• Sauté for 3-5 minutes on each side until brown.
• Add the short ribs and onions in the crock pot.
• Add all the other ingredients except the corn starch and water to the crock pot.
• Cover and cook on low for 7-8 hours or on high for 3-4 hours.
• Remove the ribs, carrots and bay leaf from the crock pot.
• Make a corn starch slurry by dissolving the cornstarch in the water.
• Stir the cornstarch slurry into the crock pot. Cook until gravy has thicken.
• We recommend serving the short ribs and carrots with mashed potatoes with the gravy drizzled over the top.
• Enjoy!

SLOW BRAISED BEEF SHORT RIBS

Steps:

• Season the ribs liberally with herbs and salt and pepper. Place in a large non-reactive bowl or deep container and cover with wine. Marinate for 12 hours in the refrigerator.
• Preheat oven to 375 degrees F.
• Remove ribs from marinade, pour all the wine into a sauce pot, and reduce by half. Meanwhile, heat a layer of olive oil in a large cast iron pan over medium-high heat. Sear ribs on all sides until well browned. Place browned ribs into a braising or deep roasting pan. Brown onion, carrots, celery, and garlic in the same cast iron pan, adding more oil as needed. Scatter browned vegetables over the ribs. Add the reduced wine, the stock, bay leaves, and mushrooms. Cover the pan with parchment paper and foil and place in the oven for 5 hours. Transfer from the oven and allow the ribs to rest for 1 hour before removing the bones. Skim any fat from the sauce. Remove vegetables from the pan and set aside. While ribs are resting, strain sauce into a sauce pot and reduce for 1 hour. Pour hot sauce over ribs and vegetables and serve.

SLOW COOKER BRAISED PROVENCAL SHORT RIBS

Steps:

• In a medium saucepan set at medium high heat, saute the onions, carrots and garlic in one tablespoons (15ml) olive oil until soft.
• Transfer to a slow cooker.
• Add remaining olive oil to the skillet and brown the ribs on both sides.
• Place the ribs in the slow cooker.
• Add the 1 can of plum tomatoes into the slow cooker.
• In a small bowl, stir together the broth, wine, flour, thyme, and bay leaf.
• Pour into the hot skillet, stir to scrape up any brown bits from the bottom and then pour into the slow cooker, cover and cook on high for 5 hours or until ribs are very tender.
• Discard the bay leaf.
• Serve with rice or mashed potatoes.