Easy Slow Cooker Short Ribs

  • September 8, 2016

Easy Slow Cooker Short Ribs


Olive oil or lard
2 lbs bone-in short ribs
1 large yellow onion, sliced
1 carrot, sliced
1 celery stalk, sliced
1/2 tsp dried thyme
1 bay leaf
1 cup red wine
1 cup beef stock
2 tbsp honey (optional)
salt and pepper


Pat the short ribs dry with a paper towel to absorb any excess moisture and season the short ribs all over with salt and pepper.
Heat up a large skillet (preferably cast iron) over medium high heat, and enough lard to barely coat the bottom of the pan. Sear the short ribs on all sides for about 4 minutes until brown and caramelized. Remove from the heat.

Place the sliced onion, sliced carrot, and sliced celery into your slow cooker and add the thyme, bay leaf, and a big pinch of salt and several grinds of pepper. Toss it all together with your fingers, then place the browned short ribs directly on top of the vegetables. Pour in the wine, beef stock, and honey, and cook on low for 8-12 hours, until the short ribs are tender and falling off the bone.
Use a fork to pull the meat off the bones of the ribs, break the meat up into small pieces, and discard the bones.

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