INGREDIENTS - 2 lbs short ribs - 1/4 cup flour - 1 tbsp EVOO - 1 cup carrots diced - 1 small yellow onion - 3 cloves garlic - 1 tbsp tomato paste - 4 cups beef broth - 1/5 oz demi-glace - 1/4 cup red wine vinegar - 2 tbsp worcestershire sauce - 1 tsp thyme - 1 bay leaf - salt and pepper, to taste - 1/4 cup Italian parsley
Demi-Glace is a condensed broth made from simmering bones and flavors for days. This process extracts the gelatin from the bones, concentrates the flavors and thickens the sauce. Don't have it? Beef base can be substituted.
Before adding the short ribs to the slow cooker, add a bit of flour to the beef on all sides and give it a sear in a skillet. Place them into the slow cooker.
ADD THE REST OF THE BROTH AND INGREDIENTS INTO THE SLOW COOKER. SET YOUR TIMER TO 8 HOURS, THEN FORGET ABOUT IT UNTIL THE SMELLS DRAW YOU BACK IN.
TIP
I love to serve these Easy Slow Cooker Short Ribs with Creamy Parmesan Polenta, because the flavorful juices from the beef soak up into each bite of the side dish.