Monday, January 17, 2011

Short Ribs in the Crockpot

IMG_6451xThese aren't nearly as tasty as my go to Short Ribs recipe, but they are so much easier.  The truffle oil adds such a nice depth of flavor and earthiness to the dish.  It takes a typical weeknight Crockpot meal into something a little more special.  And who doesn't love truffle oil?
Short Ribs in the Crockpot

1 medium onion, chopped
3 to 5 yukon gold potatoes, quartered
3 to 5 carrots, peeled and cut into 2” pieces
2 pounds beef short ribs
1 cup beef broth
1 cup red wine
2 tablespoons tomato paste
¼ cup flour
½ teaspoon pepper
½ teaspoon salt
3 sprigs fresh thyme
2 cloves garlic, minced
1 teaspoon truffle oil

Layer the onion, potatoes, carrots and short ribs in the crockpot. In a small bowl, combine broth, wine, tomato paste and flour. Whisk to combine. Pour over the short ribs. Season with salt and pepper; add the thyme and garlic. Cover and cook on low for 8 hours. Drizzle the truffle oil over each serving.
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4 comments:

Kim K said...

do you think we can substitute roast with this option? i usually make pot roast with cream of chicken soup and some onion dry soup mix but this sounds really really good too!

katie said...

I am sure a roast would work beautifully with this recipe.

Renee said...

Should I sear the short ribs before putting them in the slow cooker?

katie @SoTastySoYummy said...

I do not sear the ribs, I read an article saying that the searing really wasn't necessary before putting things in a crockpot, so I don't bother.

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