Gradual Cooker Beef Short Ribs  Gradual Cooker Beef Short Ribs 12661 gradual cooker beef short ribs

Gradual Cooker Beef Short Ribs

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recipe image  Gradual Cooker Beef Short Ribs a372c758b61940620ebffa28f2c091ff l
Makes 4 to 6 servings


  • 4½ kilos bone-in crimson meat short ribs
  • 1 teaspoon kosher salt
  • ½ teaspoon ground murky pepper
  • ½ cup plus 1 tablespoon all-reason four, divided
  • 4 slices bacon
  • 6 tablespoons unsalted butter, divided
  • 1 cup chopped yellow onion
  • 1 cup dry crimson wine
  • ½ cup firmly packed brown sugar
  • ⅓ cup chili sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon crimson meat bouillon*
  • 2 teaspoons chopped contemporary rosemary
  • Garnish: contemporary rosemary sprigs


  1. Sprinkle crimson meat with salt and pepper. Dredge crimson meat in ½ cup flour.
  2. In a 12-scurry cast-iron skillet, cook dinner bacon over medium heat unless crisp. Add 4 tablespoons butter, and let soften. Add ribs, and cook dinner unless browned on all aspects, 3 to 4 minutes per facet. Switch contents of skillet to a 5- to 6-quart gradual cooker. Add onion.
  3. In a minute bowl, crawl collectively wine, brown sugar, chili sauce, Worcestershire, crimson meat bouillon, and rosemary; pour over ribs. Veil and cook dinner unless refined, about 4 hours on high or 6 hours on low. Rob away ribs. Strain cooking liquid from gradual cooker.
  4. In a minute saucepan, heat remaining 2 tablespoons butter and remaining 1 tablespoon flour over medium heat; cook dinner for 1 minute. Add cooking liquid, and cook dinner, stirring now and again, unless thickened. Support with ribs. Garnish with rosemary, if desired.

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