4 lbs short ribs (I use 2 lbs of bone-in short ribs and 1~ 2 lb
Instructions
In a large dutch oven, skillet or the insert of you slow cooker (if it
can be used on top of the stove) heat olive oil over medium, heat.
Meanwhile salt and pepper the short ribs. I use lots of pepper! Add
them to the pan. DO NOT crowd the pan. Brown them in batches,
on all sides. Take out of the pan and reserve.
Put the onion in the pan and saute until translucent, about 5
minutes.
Meanwhile whisk together the wine, ketchup. soy sauce,
Worcestershire sauce and brown sugar in a large bowl. Set aside.
After the onions become translucent, put the pressed garlic in the
pan and cook for 1 minute. Return short ribs and chuck roast to
the pan. Add the thyme sprigs and the liquid.
Cook covered on low for 7-8 hours.
You won't believe how GOOD THIS SMELLS!!!
Serving
Suggestions
You can serve this over egg noodles or mashed potatoes
Originally Submitted
3/4/2014
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