Slow cooked short ribs are perfect for this time of the year, or any time of the year, really! As the temperature drops here in Boston during the winter months, my slow cooker tends to get more and more use. Plus, I use this method of cooking when my schedule gets very busy. I recently made these Short ribs for a small gathering. After hours of cooking, the meat just falls off the bone and you are left with a sweet, luscious short rib. Add a little more chili sauce for more of a kick. I left it on the mild side for my guests. Paired with roasted carrots and parsnips (or any other vegetable), a favorite red wine, baguette to soak up the sauce, this dish is delicious and very easy to prepare. Your dinner guests will be very impressed. The ultimate in comfort slow-cooker meals!
Beef Short Ribs
1 cup flour
1 teaspoon salt
1/2 teaspoon pepper
4 short ribs
5 tablespoons butter
1 chopped onion
1 cup beef broth
1 cup red wine
1/4 cup brown sugar
1-2 pears, peeled, quartered
3 tablespoons chili sauce (sriracha)
3 tablespoons ketchup
2 tablespoons worcestershire sauce
2 cloves garlic, minced
Coat the beef with flour, salt and pepper in a large dish shaking off excess. Sear beef in butter in a large skillet over medium heat. Place in slow-cooker. Add additional ingredients to the skillet and cook for about 15-20minutes. Add to slow cooker with the ribs. Cook for 8-9 hours on low heat. The aroma will make you very hungry while the beef is cooking! I suggest having some tasty bites on hand to curb your appetite until the meal is ready.
Enjoy!
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