Slow-Cooker Short Ribs

By Heather Howe and The Test Kitchen

Tested till perfect

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Slow-Cooker Short RibsVisit www.canadianliving.com for full recipe details.5 out of5based on1 ratings. 1 user reviews.
Slow-Cooker Short Ribs

This recipe makes 6 servings

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Nutritional Info
Per each of 6 servings: about -
cal 335335 cal
pro 22 g22g pro
total fat 23 g23g total fat
sat. fat 10 g10g sat. fat
carb 10 g10g carb
fibre 1 g1g fibre
chol 63 mg63mg chol
sodium 423 mg423mg sodium
potassium 561 mg561mg potassium
% RDI: -
calcium 33 calcium
iron 1818 iron
vit A 2828 vit A
vit C 55 vit C
folate 88 folate
  • Preparation time: 25 minutes
  • Total time : 5-1/2 hours
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 3 lb beef simmering short ribs 3 lb beef simmering short ribs
  • 1/2 tsp salt 1/2 tsp salt
  • 1/2 tsp pepper 1/2 tsp pepper
  • 3 thick slices bacon , chopped3 thick slices bacon, chopped
  • 1 onion , chopped1 onion, chopped
  • 3 cloves garlic , minced3 cloves garlic, minced
  • 1 large carrot , diced1 large carrot, diced
  • 2 tsp dried thyme 2 tsp dried thyme
  • 1/2 cup dry sherry 1/2 cup dry sherry or sodium-reduced beef broth
  • 1/2 cup sodium-reduced beef broth 1/2 cup sodium-reduced beef broth
  • 2 tbsp tomato paste 2 tbsp tomato paste
  • 2 tbsp all-purpose flour 2 tbsp all-purpose flour
  • 1 green onion , sliced1 green onion, sliced

Preparation

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

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