Slow Cooker Short Ribs



5 Pounds Beef Short Ribs (6 To 8 Ribs), Trimmed Of Excess Fat 

Salt And Ground Black Pepper  

2 Tablespoons Vegetable Oil  

2 Tablespoons Unsalted Butter  

2 Pounds Yellow Onions , Halved And Sliced Thin 

2 Tablespoons Tomato Paste  

2 (12-Ounce) Bottles Dark Beer

2 Bay Leaves  

2 Teaspoons Thyme s   

2 Tablespoons Soy Sauce  

3 Tablespoons Dijon Mustard  

1 Tablespoons Minced Parsley


Season ribs with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add half of ribs, meaty side down, and cook until well browned, about 5 minutes, turn each rib on one side and cook until well browned, about 1 minute. Repeat with remaining sides. Transfer ribs to slow-cooker insert, arranging them meaty side down,  Repeat with remaining ribs.

Pour off all but 1 teaspoon fat from skillet. Add butter and reduce heat to medium. When butter has melted, add onions and cook, stirring occasionally, until well browned, 25 to 30 minutes. Stir in tomato paste and cook, coating onions with tomato paste, until paste begins to brown, about 5 minutes. Stir in beer, bring to simmer, and cook, scraping browned bits from pan bottom with wooden spoon, until foaming subsides, about 5 minutes. Remove skillet from heat and stir in, bay leaves, 1 teaspoon thyme, and soy sauce, Transfer to slow-cooker.

Set slow cooker on low, cover, and cook until ribs are fork-tender, 10 to 11 hours. (Alternately, cook on high for 4 to 5 hours.) Transfer ribs to baking dish and strain liquid into bowl.

When ready to serve, use spoon to skim off fat from liquid. Transfer ribs to serving platter. Whisk mustard and remaining teaspoon thyme into sauce and season with salt and pepper. Pour 1 cup sauce over ribs. Sprinkle with parsley and serve, passing remaining sauce separately.

Note: You can over and refrigerate for at least 8 hours or up to 2 days



4-6 servings


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