Description
The perfect holiday dinner, date night in or anniversary meal. Big flavor with little effort!
Ingredients
- 3 lbs bone-in beef short ribs
- 3 cups baby carrots
- 2 cups mushrooms, sliced
- 3 cups beef broth
- 2 tbsp tomato paste
- 3 tbsp unsalted butter
- 1 bay leaf
- 8 sprigs fresh thyme
- 1 tbsp garlic, minced
- salt to taste
- pepper to taste
Instructions
- Step 1: Add salt and pepper to all sides of the short ribs. In a large skillet over medium heat brown all the sides of each piece of short rib. About 20 seconds per side.
- Step 2: Add all ingredients to a large crockpot and cook on low for 8 hours, or until meat is falling off the bone. Once finished, remove short ribs and vegetables, set aside. Discard herbs. Don’t dispose of the liquid!
- Step 3: Serve immediately with a side of mashed sweet potatoes and drizzle with the liquid* from the crockpot.
Notes
Tip: If you want your liquid to be thicker like gravy combine ½ cup water and 1 tablespoon of cornstarch and stir till combined. Add the liquid to a sauce pan over medium heat and whisk in water-cornstarch mixture. Whisk continuously until slightly thickened, about 2-4 minutes.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 739 kcal
- Sugar: 2.1 g
- Sodium: 353 mg
- Fat: 65.9 g
- Saturated Fat: 29.5 g
- Unsaturated Fat: 36.4 g
- Trans Fat: 0 g
- Carbohydrates: 4.8 g
- Fiber: 1.2 g
- Protein: 27.2 g
- Cholesterol: 138 mg