Slow Cooker Short Ribs
"These slow cooker short ribs are fork tender and perfect for serving over fluffy mashed potatoes. The short ribs are flavored with a classic mirepoix, chopped apple, red wine, a little orange juice, tomato paste salt and pepper. Your slow cooker does all the work to break down the short ribs into meat that just falls off the bone. Rich and savory these slow cooker short ribs are a classic, home-cooked dinner for fall and winter."
Serves4 People
Preparation Time30 min
Slow Cooker Time LOW8 hr
Ingredients
- 8 Beef Short Ribs
- 2 tablespoon Vegetable Oil
- 1 Onion, chopped
- 1 Carrot, chopped
- 1 stalk Celery, chopped
- 1 Apple, chopped
- 1 cup Red Wine
- 1 cup Orange Juice
- 2 tablespoon Tomato Paste
- 3 cup Chicken Broth
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Heat oil in large, non-stick pan over medium-high heat.
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Season the short ribs liberally with salt and pepper. Add the short ribs to the pan and brown on both sides. Cook in two batches so as not to crowd the pan.
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Transfer the browned short ribs to a slow cooker set to low heat.
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Drain the oil but do not wipe the pan clean. You want the browned bits left in for flavor.
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Return the pan to medium high heat and add the chopped onion, carrot and celery and cook for a couple of minutes.
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Add the apple and cook for one minute more.