Slow-Cooker Short Ribs
This recipe makes 6 servings
|Per each of 6 servings: about||-|
|total fat||23 g|
|sat. fat||10 g|
- Preparation time: 25 minutes
- Total time : 5-1/2 hours
- Portion size: 4 to 6
- 3 lb 3lbbeef simmering short ribs
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 3 3thick slices bacon, chopped
- 1 1oniononions, chopped
- 3 3cloves garlic, minced
- 1 1large carrotcarrots, diced
- 2 tsp 2tspdried thyme
- 1/2 cup 1/2cupdry sherry or sodium-reduced beef broth
- 1/2 cup 1/2cupsodium-reduced beef broth
- 2 tbsp 2tbsptomato paste
- 2 tbsp 2tbspall-purpose flour
- 1 1green oniongreen onions, sliced
Cut beef into 1-rib pieces, trimming off fat. Season with 1/4 tsp (1 mL) 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. Add onion, garlic, carrot, thyme and remaining salt and pepper; cook 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 meat is tender, 5 to 6 hours. Transfer ribs to serving dish; keep warm.
Skim fat from liquid. Whisk flour with 1/4 cup (60 mL) water; whisk into liquid. Cover and cook on high until thickened, 8 to 10 minutes. Pour over ribs. Sprinkle with green onion.
Source : Canadian Living Magazine: February 2011