Short-rib-stewCategoriesRecipes

Slow-Cooker Short Rib Stew

YIELDS:4

PREP TIME:30 MINS

TOTAL TIME:8 HOURS 30 MINS

INGREDIENTS

4 1/2 lb. ribs (about 3 large short ribs)

kosher salt

1/2 c. all-purpose flour

2 tbsp. butter

1 onion, chopped

4 cloves garlic, minced

2 bay leaves

1 tsp. freshly chopped thyme

3 carrots, chopped

3 celery stalks, chopped

2 c. chopped potatoes (Yukon Gold or new potatoes)

1 tsp. Worcestershire sauce

3 tbsp. tomato paste

2 c. beef broth

2 c. red wine

1 28-oz. can crushed tomatoes

2 c. wild rice

DIRECTIONS

  1. In a large mixing bowl, pat short ribs dry with a paper towel.
  2. Salt generously and dredge in flour until evenly coated.
  3. In a large Dutch oven over medium-high heat, melt butter.
  4. Dust off excess flour and sear meat on all sides until golden brown with a crust, about 10 minutes.
  5. Remove meat and add to slow cooker. Stir in all remaining ingredients except rice; season with salt and cook on low, 8 hours.
  6. Meat should be tender and fall off the bone. Skim off top layer of fat and remove bay leaves.
  7. Meanwhile, cook wild rice according to package directions. Serve stew over wild rice.