Slow Cooker Beef Short Ribs with Rich Gravy Recipe

Few dishes capture the essence of comfort food quite like slow-cooked beef short ribs. The tenderness of the meat, combined with a rich and savory gravy, creates a culinary experience that is nothing short of sublime. In this recipe, we’ll guide you through the steps to create Slow Cooker Beef Short Ribs with a luxuriously rich gravy that will leave your taste buds singing.

Ingredients:

• 4 pounds beef short ribs
• Salt and freshly ground black pepper, to taste
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 1 cup beef broth
• 1 cup red wine (such as Merlot or Cabernet Sauvignon)
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 bay leaves
• 1/4 cup all-purpose flour
• Chopped fresh parsley, for garnish (optional)

Instructions:

1. Season the Short Ribs:

Begin by generously seasoning the beef short ribs with salt and freshly ground black pepper. This step is crucial as it lays the foundation for flavor.

2. Sear the Short Ribs:

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the short ribs to the skillet. Sear them on all sides until they develop a deep, golden-brown crust. This process, though it takes a few minutes, is key to locking in the meat’s juices and intensifying its flavor. Transfer the seared short ribs to your slow cooker.

3. Sauté the Aromatics:

In the same skillet, add the chopped onion and carrots. Sauté them for approximately 3-4 minutes until they begin to soften and release their delightful aroma. Add the minced garlic and continue to cook for another minute.

4. Create the Flavor Base:

Pour in the beef broth and red wine, stirring to combine and deglazing the skillet. Make sure to scrape up any browned bits from the bottom of the skillet; they hold a treasure trove of flavor. Add the tomato paste, fresh thyme sprigs, and bay leaves, stirring well to meld all the flavors.

5. Thicken with a Roux:

Sprinkle the all-purpose flour evenly over the mixture in the skillet. Stir continuously for about 2 minutes. This step creates a roux, which not only thickens the gravy but also enriches it with a velvety texture.

6. Combine and Slow Cook:

Carefully pour the skillet mixture over the beef short ribs in the slow cooker. This infusion of flavors promises an exceptional dining experience. Cover the slow cooker and set it to cook on low heat for 6-8 hours. During this time, the short ribs will tenderize, absorbing all the rich flavors of the gravy.

7. Finish and Garnish:

Once the cooking time is up, gently remove the succulent short ribs from the slow cooker, keeping them warm. You may choose to strain the cooking liquid into a saucepan to remove any solids. Simmer the sauce until it reaches your desired thickness, further enhancing its flavor.

8. Serve and Savor:

Plate the beef short ribs and generously drizzle them with the luxurious gravy. For an extra touch of freshness and color, garnish with chopped fresh parsley if you wish. Pair these slow-cooked gems with creamy mashed potatoes, buttery polenta, or your favorite side dish.

9. Enjoy Your Culinary Masterpiece:

With each bite of these Slow Cooker Beef Short Ribs with Rich Gravy, you’ll savor the deep, comforting flavors that only slow cooking can achieve. Whether you’re sharing this dish with loved ones or savoring it as a special treat, it’s a culinary experience that’s sure to leave a lasting impression.

This recipe yields approximately 4-6 servings, making it suitable for a family dinner or an intimate gathering. The combination of tender short ribs and a luscious gravy is the epitome of comfort and indulgence.

Source: kitchensanctuary.com

Yield: 2

Steak Frites Recipe

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Steak frites, a classic French dish, is the epitome of simple yet sophisticated comfort food. Combining a juicy, flavorful steak with crispy, golden fries, this dish has won the hearts of food lovers worldwide. Its origins can be traced back to Belgian and French brasseries, where it quickly became a staple due to its perfect balance of flavors and textures.

Prep Time 1 hour

Cook Time 45 minutes

Ingredients

• 1 Shallot, brunoise
• 2-3 Yolks
• 2.5 tsp Red wine vinegar
• 2.5 tsp White wine
• 1.5 tbsp Tarragon, fresh
• 1 tsp Tarragon, dried
• 1 tbsp Chives, fresh, and more for topping
• 8 oz unsalted butter, melted
• 2 squirts Tabasco
• 1/4 tsp White pepper
• Salt and Pepper, to taste
• 2-4 Ribeyes
• 4 russet potatoes
• Neutral oil , for frying the potatoes

Instructions

• First, peel the potatoes and cut to desired thickness for the fries. Then, soak them in ice water for 2 hours or overnight.

• Secondly, sprinkle salt on your ribeyes. Then, salt brine in the fridge for 1 hour.

• Preheat a pan with oil to 275F. Then, pat dry your potatoes and fry in batches for 5-6 minutes. You want them super soft and thoroughly cooked.

• Place the potatoes on a sheet pan over paper towels and place in the freezer for 30-45 minutes.

• Melt your butter and set aside to cool.

• To a skillet add your shallot, tarragon (s), chives, vinegar and wine. Turn heat on to medium low. Let the liquid fully absorb while mixing often. Ensure you don’t burn and let cool.

• Bring your steak to sit at room temperature.

• Add the yolks to a large glass or metal bowl. Then, add 2 tbsp butter, the prepared tarragon, white pepper and tabasco.

• Fill a small sauce pan with 1/3 water. Then, bring to a simmer and lower to medium heat.

• Add the bowl with the yolks and whisk vigorously until they become pale yellow and thick. Don’t scramble or walk away for a second! I find it takes about 2 minutes.

• Off the heat, drizzle the rest of the butter and emulsify.

• Preheat a cast iron on high for 2 minutes.

• Pat dry your steak and sear for 3 min per side for medium rare, depending on thickness. Then, let it rest.

• Turn fry oil up to 375F. Fry the potatoes in batches until golden brown. Hit them with salt and parsley.

• Lastly, slice steak, serve with bearnaise, chives, black pepper and the fries.