Description
Hearty slow cooker short ribs deliver mouthwatering comfort straight from Mexican culinary traditions. Rich braising liquid and tender meat promise a delicious meal that will satisfy deep hunger pangs with minimal kitchen effort.
Ingredients
Scale
Meat:
- 3 pounds (1.36 kilograms) beef short ribs, bone-in
Vegetables:
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 3 cloves garlic, minced
Liquid and Seasoning:
- 1 cup (240 milliliters) beef broth
- 1 cup (240 milliliters) red wine (or extra beef broth if preferred)
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 3 sprigs fresh thyme (or ½ teaspoon dried thyme)
- 2 sprigs fresh rosemary (or ½ teaspoon dried rosemary)
- 1 bay leaf
- Salt, to taste
- Pepper, to taste
Instructions
- Thoroughly coat short ribs with robust seasoning, ensuring complete coverage of salt and pepper across all surfaces.
- Heat olive oil in a heavy skillet over intense medium-high temperature, creating a golden-brown crust on each side of the ribs by searing for approximately 3 minutes per side, developing deep caramelized flavor profiles.
- Transfer seared meat to slow cooker, then utilize the same skillet to gently sweat aromatic vegetables – chopped onions, minced garlic, and diced carrots – until they release their natural sugars and become translucent.
- Craft a complex sauce by whisking together rich beef broth, robust red wine, concentrated tomato paste, tangy Worcestershire sauce, and umami-packed soy sauce, creating a layered liquid foundation for braising.
- Introduce fresh herbaceous elements by nestling whole sprigs of thyme, rosemary, and a fragrant bay leaf into the slow cooker liquid, allowing them to infuse deep, earthy undertones throughout the cooking process.
- Secure the slow cooker lid and allow ribs to gently braise on low temperature for 7-8 hours, transforming tough muscle fibers into meltingly tender meat that effortlessly separates from the bone.
- Discard herb stems and bay leaf, then carefully plate the succulent ribs alongside their luxurious cooking liquid, complemented by creamy mashed potatoes, fluffy rice, or soft polenta for a complete, comforting meal.
Notes
- Avoid overseasoning by tasting the broth before adding salt, as slow-cooked dishes concentrate flavors intensely.
- Choose bone-in short ribs for maximum flavor and tenderness, ensuring meat falls off the bone effortlessly.
- Pat ribs completely dry before searing to achieve a perfect golden-brown crust that locks in delicious juices.
- Trim excess fat to prevent greasy sauce, but leave a thin layer for rich, mouthwatering flavor development.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg