Recipe information
Ingredients for - Slow-Cooker Short Rib Stew
1. 4 1/2 lb. bone-in short ribs (about 3 large short ribs) -
8. 1 tsp. freshly chopped thyme -
9. 3 carrots, chopped -
11. 2 c. chopped potatoes (Yukon Gold or new potatoes) -
14. 2 c. beef broth -
15. 2 c. red wine -
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.