Slow Cooker beef short ribs. Fall-apart beef served with a rich and red wine gravy
In this recipe for slow cooker short ribs, the braising liquid is simple, but flavorful. The basis is a combination of sautéed onion and garlic. Beef broth and worcestershire sauce is added. The real kicker in this recipe is one fresh sprig of rosemary. It may seem simple, but the long cooking time will infuse the rosemary flavor throughout the liquid and the meat. Just be warned, the smell in your house will make you drool!
HOW TO MAKE THE DRIPPINGS INTO A SAUCE:
Don’t let those delicious juices go to waste! Remove the meat and pour the juices into a sauce pan. Bring to a boil, reduce heat, and simmer until sauce reduces (about 15 minutes). You’ll have a delicious sauce. For a smooth sauce you’d want to strain it first.
HOW TO MAKE THE DRIPPINGS INTO A GRAVY:
Melt 2 tablespoons of butter in a saucepan. Add in 2 tablespoons of flour and whisk together into a paste. Pour in strained juices and heat over medium-high heat until thickened. If your juices are straight from the oven and still piping hot this will only take a minute or two.
- 2/3 c flour
- 2 tsp salt
- 1 Tbsp pepper
- 6 lb beef short ribs (or 4 to 4 1/2 lbs. of boneless short ribs)
- 1/2 c butter
- 1 large onion, chopped fairly large
- 1 1/2 c beef broth
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