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Slow Cooker Beef Short Ribs

Melt-in-Your-Mouth Slow Cooker Beef Short Ribs for Two

Delight in these melt-in-your-mouth slow cooker beef short ribs, perfect for a cozy dinner experience.
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Prep Time 20 minutes
Cook Time 8 hours
Resting Time 20 minutes
Total Time 8 hours 40 minutes
Servings: 2 ribs
Course: Beef
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 2 pounds Bone-in Short Ribs Can substitute with boneless if preferred.
  • 1 teaspoon Kosher Salt Diamond brand recommended.
  • 1 teaspoon Cracked Black Pepper Adjust based on your taste.
For the Aromatic Mixture
  • 1 tablespoon Olive Oil Can substitute with vegetable oil.
  • 1 medium Yellow Onion Finely chopped.
  • 1 medium Carrots Grated.
  • 3 cloves Garlic Minced.
For the Flavor Boosters
  • 1 teaspoon Celery Salt Regular salt can be a substitute.
  • 2 tablespoons Brown Sugar Honey can also be used.
  • 1 tablespoon White Miso Paste Soy sauce can be a substitute.
  • 1 teaspoon Ancho Chili Powder Substitute with cayenne for more heat.
For the Cooking Liquid
  • 1 cup Dry Red Wine e.g. Cabernet Sauvignon, substitute with non-alcoholic red wine or beef broth.
  • 2 cups Beef Broth Use homemade or premium store-bought.
  • 2 tablespoons Apple Cider Vinegar Lemon juice can be substituted.
  • 1 leaf Bay Leaf Optional.
  • 3 sprigs Fresh Thyme Dried thyme may be used if fresh is not available.

Equipment

  • Slow Cooker
  • Skillet

Method
 

Step-by-Step Instructions for Decadent Slow Cooker Beef Short Ribs for Two
  1. Season the bone-in short ribs with kosher salt and cracked black pepper on all sides. Let rest for 20 minutes.
  2. Heat olive oil in a large skillet over medium-high heat. Brown the short ribs on all sides for 2-3 minutes. Transfer to slow cooker.
  3. Sauté yellow onion and grated carrots in the same skillet for 4-5 minutes until softened. Add minced garlic and cook for an additional minute.
  4. Add brown sugar, white miso paste, and ancho chili powder to the skillet and cook for 2 minutes, stirring frequently.
  5. Pour in the dry red wine, scraping the skillet to deglaze. Simmer for about 5 minutes until thickened.
  6. Stir in the beef broth and apple cider vinegar, heat for another 5 minutes, and combine well.
  7. Pour the mixture over the ribs in the slow cooker. Add bay leaf and thyme. Cover and cook on low for 8 hours.
  8. Remove ribs from slow cooker. Thicken the remaining liquid if desired. Serve over creamy risotto or garlic mashed potatoes.

Nutrition

Serving: 1ribsCalories: 550kcalCarbohydrates: 15gProtein: 45gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 6gVitamin A: 500IUVitamin C: 5mgCalcium: 25mgIron: 3mg

Notes

For best results, use a two-quart slow cooker. Always taste broth before adding extra salt.

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