Ingredients
Scale
- 4 pounds bone-in beef short ribs (about 8 ribs)
- 1 ½ tablespoons cornstarch
- 1 ½ teaspoons salt
- 1 ½ teaspoons black pepper
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- 1-2 tablespoons avocado oil (more as needed)
- 2 sweet onions (peeled and cut into 1-inch thick slices)
- 6 garlic cloves (peeled and minced)
- ¼ cup balsamic vinegar or Worcestershire sauce
- 2 ½ cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme leaves (chopped)
- 2 sprigs fresh rosemary (chopped)
- 2 bay leaves
- 5 large carrots (cut into 1-inch thick rounds)
- Optional herbs for garnish (parsley, rosemary, thyme)
Instructions
- Prepare the Short Ribs: Pat the short ribs dry with paper towels.
- Season the Meat: Mix cornstarch, salt, black pepper, onion powder, garlic powder, and cayenne pepper. Rub this mixture all over the short ribs.
- Sear the Ribs: Heat avocado oil in a skillet over medium-high heat. Sear the short ribs for about 2-3 minutes on each side until browned.
- Layer the Ingredients: Place sliced sweet onions and minced garlic into the slow cooker. Layer the seared short ribs on top.
- Add the Sauces and Broth: Pour in balsamic vinegar (or Worcestershire sauce), beef broth, and stir in tomato paste.
- Add the Seasonings: Nestle thyme, rosemary, bay leaves, and carrots around the ribs.
- Cook: Cover and cook on low for 6-8 hours or high for 4-5 hours until the meat is tender.
- Thicken the Sauce (Optional): Remove ribs and vegetables, whisk in cornstarch mixed with water, and cook on high for an additional 30 minutes.
- Serve and Garnish: Place short ribs on a platter, pour sauce over them, and garnish with fresh herbs.
Notes
Sear the ribs for extra flavor and adjust seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free