Hearty Short Ribs with Carrot-Studded Gravy
Serves 6-8
Preheat Broiler
4 lbs beef short ribs
1 TBS vegetable oil
2 onions, finely chopped
4 cloves garlic, minced
1 TBS dried thyme leaves
½ cup finely chopped fresh parsley
1 tsp salt
1 tsp cracked black peppercorns
¼ cup all-purpose flour
½ cup condensed beef broth (undiluted)
½ cup tomoto-based chili sauce (Heinz 57 works great)
2 TBS cider vinegar
2 TBS Worcestershire sauce
2 TBS packed brown sugar (I use dark brown)
1 tsp dry mustard
1 bag (1 lb) peeled baby carrots
1. Under preheated broiler, brown ribs, turning once, about 6 minutes per side. Transfer to a paper-towel-lined platter to drain.
2. In a skillet, heat oil over medium heat. Add onions and cook, stirring, until just softened. Add garlic, thyme, parsley, salt and pepper and cook, stirring for 1 minute. Sprinkle flour over mixture and cook, stirring, for 1 minute. Add beef broth, chili sauce, vinegar, Worcestershire sauce, brown sugar and mustard and bring to a boil. Stir in carrots.
3. Place short ribs in slow cooker. Pour sauce over and stir to combine. Cover and cook on LOW for 10-12 hours or on HIGH for 5-6 hours, until ribs are tender and falling off the bone.
Tips –
- the trick is to get as much of the fat off the ribs as possible
- you can put it all together the night before and just turn on the slow cooker when you choose
- - I prefer cooking the ribs on low for longer, but either works.
