Cooked to tender perfection, these rich and satisfying short ribs are perfect for a hearty Christmas supper.
Slow Cooker Beef Short Ribs
Makes 4 to 6 servings
- 4½ pounds bone-in beef short ribs
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup plus 1 tablespoon all-purpose four, divided
- 4 slices bacon
- 6 tablespoons unsalted butter, divided
- 1 cup chopped yellow onion
- 1 cup dry red wine
- ½ cup firmly packed brown sugar
- ⅓ cup chili sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon beef bouillon*
- 2 teaspoons chopped fresh rosemary
- Garnish: fresh rosemary sprigs
- Sprinkle beef with salt and pepper. Dredge beef in ½ cup flour.
- In a 12-inch cast-iron skillet, cook bacon over medium heat until crisp. Add 4 tablespoons butter, and let melt. Add ribs, and cook until browned on all sides, 3 to 4 minutes per side. Transfer contents of skillet to a 5- to 6-quart slow cooker. Add onion.
- In a small bowl, whisk together wine, brown sugar, chili sauce, Worcestershire, beef bouillon, and rosemary; pour over ribs. Cover and cook until tender, about 4 hours on high or 6 hours on low. Remove ribs. Strain cooking liquid from slow cooker.
- In a small saucepan, heat remaining 2 tablespoons butter and remaining 1 tablespoon flour over medium heat; cook for 1 minute. Add cooking liquid, and cook, stirring occasionally, until thickened. Serve with ribs. Garnish with rosemary, if desired.
*We used Better than Bouillon.
Find more easy and elegant suppers in our newest issue of Taste of the South magazine.