Name: Slow-Cooker Short Rib Stew
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 4 1/2 lb. bone-in short 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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooker Short Rib Stew

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

2. Kosher salt -

3. 1/2 c. all-purpose flour -

4. 2 tbsp. butter -

5. 1 onion, chopped -

6. 4 cloves garlic, minced -

7. 2 bay leaves -

8. 1 tsp. freshly chopped thyme -

9. 3 carrots, chopped -

10. 3 celery stalks, chopped -

11. 2 c. chopped potatoes (Yukon Gold or new potatoes) -

12. 1 tsp. Worcestershire sauce -

13. 3 tbsp. tomato paste -

14. 2 c. beef broth -

15. 2 c. red wine -

16. 1 28-oz. can crushed tomatoes -

17. 2 c. wild rice -

How to cook deliciously - Slow-Cooker Short Rib Stew

1. Stage

In a large mixing bowl, pat short ribs dry with a paper towel. Salt generously and dredge in flour until evenly coated.

2. Stage

In a large Dutch oven over medium-high heat, melt butter. Dust off excess flour and sear meat on all sides until golden brown with a crust, about 10 minutes.

3. Stage

Remove meat and add to slow cooker. Stir in all remaining ingredients except rice; season with salt and cook on low, 8 hours. Meat should be tender and fall off the bone. Skim off top layer of fat and remove bay leaves.

4. Stage

Meanwhile, cook wild rice according to package directions. Serve stew over wild rice.