Slow-Cooker Short Ribs


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1. Rub short ribs with olive oil and garlic powder. Brown fat side down in a very hot skillet, pressing ribs down to form a nice crust. Transfer to a crock pot. Add onion and garlic cloves.

2. Whisk together sauce ingredients and pour over ribs in crock pot. Cover and cook on low for 8 hours.

3. When finished cooking, remove ribs to a plate and cover with foil to keep warm (remove top layer of fat from ribs if necessary). Strain cooking liquid , skim fat and transfer to a saucepan to reduce. Simmer sauce over medium heat until reduced by half. Add a mixture of 1 teaspoon cornstarch mixed with a little water to further thicken the sauce, if desired.

4. Serve ribs and sauce over mashed potatoes, noodles or rice.

2 lbs. bison short ribs rubbed with olive oil and garlic powder
1 onion, sliced
3 cloves garlic, smashed

1/2 cup dry red wine
1/2 cup bison or beef broth
1 T brown sugar
1 T dijon mustard
1 T apple cider vinegar
1 T balsamic vinegar
1 T Worcestershire sauce
3/4 of a 6 oz. can of tomato paste
1 t dried thyme
Salt & pepper to taste

Serves: 4
Difficulty: Easy
Type: American

Short Ribs

  • Date: 3.57 pm, 8 November 2015
  • Category: Entrées