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Short Ribs Recipe for the Slow Cooker by Nancy Cooks
Why did the short ribs bring a blanket to the slow cooker? Because they wanted to get nice and cozy!
Ingrédients
- 3 pounds beef short ribs
- 1 cup beef broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Préparation
Heat olive oil in a skillet over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides in the skillet.
Transfer the browned short ribs to the slow cooker. In the skillet, add chopped onion and minced garlic, sautéing until translucent.
Add the beef broth, soy sauce, brown sugar, thyme, and any remaining seasoning to the skillet, stirring well. Pour this mixture over the short ribs in the slow cooker.
Cover the slow cooker and cook on low for 4-5 hours or high for 2-3 hours until the meat is tender and easily pulls away from the bone.
Once done, serve the short ribs garnished with fresh parsley.
Ustensiles
- Slow cooker
- Skillet
Astuces du Chef
En cas de problème
Variantes de la Recette
Alternatives Santé
Suggestions de Présentation
Valeurs Nutritionnelles
Régimes Compatibles
Idées de Dressage
Conservation
Idées avec les Restes
Erreurs à Éviter
Questions Fréquentes
Yes, you can add frozen short ribs directly to the slow cooker. Just increase the cooking time.
The short ribs are done when they are tender and pull away easily from the bone.
You can use chicken broth or vegetable broth as a substitute.
Yes, you can adapt this recipe for an Instant Pot by following manufacturer's instructions for meat dishes.
Cooked short ribs can be stored in the refrigerator for up to 3 days.
Short ribs pair well with creamy mashed potatoes, polenta, or a fresh salad.
Yes, you can prepare it a day in advance and reheat it before serving.