Unmade Recipes

Slow Cooker Short Ribs

Name: Slow Cooker Short Ribs
Prep time: 20 min
Cook time: 8 h 10 min
Total time: 8 h 30 min
Yield: 8 servings
Cuisine: Beef
Ingredients: 3 pounds bone-in beef short ribs; salt and freshly ground black pepper (to taste); 2 tablespoons olive oil; 2 small yellow onions (thinly sliced); 1 pound baby mushrooms (quartered); 4 cloves garlic (minced); 2 cups dry red wine (I use Cabernet Sauvignon); 2 cups low sodium beef broth; ½ teaspoon dried oregano; ½ teaspoon dried thyme; ½ teaspoon dried rosemary; ½ teaspoon dried marjoram; 2 bay leaves; mashed potatoes or mashed cauliflower (for serving)

8 servings

portioner

20 minutes

aktiv tid

8 hours 30 minutes

total tid

Begynd at lave mad

Ingredienser

3 pounds bone-in beef short ribs

salt and freshly ground black pepper (to taste)

2 tablespoons olive oil

2 small yellow onions (thinly sliced)

1 pound baby mushrooms (quartered)

4 cloves garlic (minced)

2 cups dry red wine (I use Cabernet Sauvignon)

2 cups low sodium beef broth

½ teaspoon dried oregano

½ teaspoon dried thyme

½ teaspoon dried rosemary

½ teaspoon dried marjoram

2 bay leaves

mashed potatoes or mashed cauliflower (for serving)

Vejledning

Coat the insert of your slow cooker with cooking spray; set aside.

Season the short ribs with salt and pepper.

Heat olive oil in a large skillet set over medium-high heat. Add the short ribs to the heated oil and cook for 5 minutes or until browned on all sides. You may have to do this in batches, depending on the size of your skillet. Transfer the browned ribs to the insert of your slow cooker and set aside.

Return the skillet to heat; add the onions and cook for 3 minutes. Stir in the mushrooms and garlic and cook for 2 minutes. Add the wine and scrape up all the browned bits from the bottom of the skillet.

Stir in the beef broth and season with oregano, thyme, rosemary, and marjoram; increase the heat and bring to a boil. Then, lower the heat to a simmer and continue to cook for 3 minutes.

Remove the skillet from the heat and pour the sauce over the short ribs. Add bay leaves.

Cover and cook on LOW for 8 to 10 hours, or on HIGH for 6 to 8 hours.

Remove the lid and taste for salt and pepper; adjust accordingly and stir.

Using a slotted spoon, remove the ribs and mushrooms to a serving platter. Discard the bay leaves.

Strain the cooking liquid through a mesh sieve set over a bowl or large glass mug. Remove fat from the top of the strained liquid, and transfer the liquid to a gravy boat.

Serve the short ribs with mashed potatoes and strained cooking liquid.

Ernæring

Portionsstørrelse

Kalorier

326 kcal

Fedt i alt

16 g

Mættet fedt

6 g

Uumættet fedt

Transfedt

Kolesterol

73 mg

Natrium

196 mg

Kulhydrater i alt

7 g

Kostfiber

1 g

Sukker i alt

2 g

Protein

27 g