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 -

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.