Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Sunday, March 22, 2015


3 lbs bone-in beef short ribs
1/2 tsp salt
1/2 tsp pepper
1 tbsp canola oil
4 medium-size carrots, cut into 1-inch pieces
3 cups beef broth, divided
4 fresh thyme sprigs
1 bay leaf
2 large onions, cut into wedges
6 garlic cloves, minced
1 tbsp tomato paste
4 tsp cornstarch
3 tbsp cold water
salt and pepper to taste

Sprinkle the salt and pepper over the ribs.

In a large skillet, heat the canola oil over medium heat and brown the ribs on all sides. Transfer ribs to 4 or 5 -quart slow cooker. Add the carrots, 1 cup of beef broth, thyme sprigs and bay leaf.

Place the onions in the skillet where you browned the ribs; cook, stirring, over medium heat about 8 minutes until tender. Add the garlic and tomato paste to the skillet and cook for 1 minute. Add the remaining beef broth; bring to a boil and cook 10 minutes or until the liquid is reduce about half. Add mixture to the ribs in the cooker.

Place lid on the cooker and cook on low 6 to 8 hours until ribs are tender.

Remove the ribs and vegetables from the cooker using a slotted spoon and keep warm.

Transfer the cooking liquid to a small saucepan and skim any fat from the top; discard the bay leaf and thyme sprigs. Bring liquid to a boil.

Mix the cornstarch and cold water together until smooth; gradually stir into the liquid. Return mixture to a boil and cook, stirring, about 2 minutes until thickened. Season with salt and pepper as desired.

Serve the ribs and vegetables with the gravy.

Yield: 6 servings

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