Slow-Cooked Beef Short Ribs with Cranberries No Win
Ingredients:
5 pounds bone-in beef short ribs
Kosher salt and black pepper, to taste
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
2 shallots, thinly sliced
4 carrots, chopped
4 cups low sodium beef broth
2 tablespoons tomato paste
1 tablespoon brown sugar or honey
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
2 cups fresh cranberries
Mashed potatoes, for serving
Instructions:
Sear the Short Ribs:
Season the beef short ribs with salt and pepper. In a large, oven-safe skillet, heat olive oil over medium-high heat. Sear the ribs on both sides until browned, about 3-4 minutes per side. Once browned, transfer the ribs to the slow cooker.
Prepare the Slow Cooker:
Add the sliced onions, shallots, and chopped carrots to the slow cooker. Pour in the beef broth and stir in the tomato paste and brown sugar or honey. Add the fresh thyme, rosemary, and bay leaves. Season with additional salt and pepper, and gently stir everything to combine.
Slow Cook:
Cover the slow cooker and cook on low for 6-8 hours, until the ribs are tender and falling off the bone. During the last 2 hours of cooking, add the fresh cranberries.
Finish and Serve:
Once the ribs are cooked, remove the thyme sprigs, rosemary, and bay leaves. Serve the short ribs over mashed potatoes, and drizzle with the savory broth from the slow cooker.
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