Slow Cooker Short Ribs

Name: Slow Cooker Short Ribs
Prep time: 30 min
Cook time: 390 min
Total time: 420 min
Yield: 6
Cuisine: American
Ingredients: 5 lb Beef Short Ribs (5 pounds bone-in short ribs, room temperature (English cut)); 1 piece Yellow Onion (1 medium to large yellow onion, sliced); 4 pieces Celery (4 stalks celery, diced); 2 pieces Carrot (2 large carrots, diced); 8 cloves Garlic (8 cloves of garlic, smashed); ¼ cup Balsamic Vinegar of Modena (1/4 cup balsamic vinegar); 3 cup Beef Broth (3 cups beef broth); 2 pieces Bay Leaves (2 dried bay leaves); 1 piece Thyme (1 bundle fresh thyme); 0 pieces Parsley (chopped parsley, for serving); 0 pieces White Potatoes (mashed potatoes, for serving); 2 tbsp Arrowroot Starch (2 tablespoons arrowroot starch); 2 tbsp Water (2 tablespoons warm water)

Slow Cooker Short Ribs - Dinner (American)

420 minAmerican

Servings6

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Dairy Free
Egg Free

Steps

1Heat a large skillet over medium-high heat. While the skillet is heating, liberally season the meatier side of the short ribs with salt and pepper.
2Once the skillet is hot, add the olive oil. Then, place half the short ribs in the skillet, seasoned side down. Liberally season the other side of the short ribs with salt and pepper. Sear the short ribs for 5-6 minutes per side until they have developed a deep brown crust. Remove the short ribs from the skillet and place them in the base of your slow cooker. Repeat this process with the other half of the short ribs.
3Once all of the short ribs have been seared and removed from the pan, lower the heat to medium and add the sliced onion, diced celery, diced carrot, and smashed garlic. Cook the veggies for a minute and then stir in the balsamic vinegar.
4Pour the veggie mixture over the short ribs in the slow cooker. Next, add the beef broth, thyme, and dried bay leaves. Cook the short ribs on high for 5-6 hours until tender.
5Remove the short ribs from the slow cooker and use a spoon to skim the fat off the top of the braising liquid. Whisk together the warm water and arrowroot starch to make a slurry and then pour in the slurry mixture and let the gravy mixture to continue to cook for 15-30 minutes to thicken. Return the short ribs to the slow cooker, nestling them in the gravy and ensure that everything is heated through before turning off the heat.
6Serve the short ribs and gravy over mashed potatoes and enjoy!