This slow cooker short ribs recipe is so easy to make and full of rich flavors. And did I mention it is basically a toss and go recipe? Win win win!
And I have been playing around with less ingredients. I love recipes that are super simple but not sacrificing ANY of the flavors. So this short ribs recipe only has 9 ingredients. I mean come on that is just an added reason to make this tonight.
The last time that I made ribs my mom came over for dinner. Now my mom is from the old school British upbringing that even simple dinners need some fanfare. So I had to shred the rib meat because that is what a good daughter would do.” Lol! I kid you not. Can someone get my mom please.
So in silent protest I took these pictures with the bone-in.
I’ll tell you guys what she said when she calls me later after she reads this. Pray for me guys. But I think bone-in looks sooooooooooooooooo very good. Not to mention when said posh brit isn’t around I can gnaw on the bone.
This recipe is so easy to make. Once you have the polenta cooked just divide it between plates and top with the ribs. Enjoy!
Slow Cooker Short Ribs with Butter Polenta
- 2 Tablespoon Tomato Paste
- 5 Pounds Beef short ribs
- 2 Tablespoon Olive oil
- 8 ounces Baby Portobello Mushrooms Sliced thickly
- 1 Large Onion Coarsely Chopped
- 3 Sprigs Thyme
- 5 Clove Garlic minced
- 1 Tablespoon Brown Sugar
- 2 Cups Broth Low sodium
- 1 Cup Polenta
- 4 Tablespoon Butter Un-Salted
- 4 Cups Milk
- 1 Cup Water
- 2 Teaspoon Sea Salt
- Pinch Black pepper
Slow Cooker Short Ribs
Heat a large heavy bottom pot over medium-high heat. Sprinkle the ribs with salt + pepper. Sear the ribs on all sides for about 1 minute per side. Allow them to brown and form a glorious crust. Remove the ribs from the skillet and set aside.
Arrange the onions on the bottom of your crockpot and sprinkle the brown sugar over them. Then add the short ribs, garlic, mushrooms, tomato paste, thyme and Broth.
Cover the crockpot and on low setting- 7-8 hours or on high for 5-6 hours.
Once the short ribs are done cooking- nice and tender-, skim off any fat from the top of the crockpot.
If you are feeling fancy: Lightly shred the ribs and remove the bones. Keep the meat in the sauce, covered on warm until ready to eat.
About 40 minutes before you’re ready to eat, make the polenta.
Bring water, milk, and sea salt to a boil in a 4-quart heavy pot, then add polenta in a slow stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cook at a bare simmer, uncovered, stirring frequently with a long-handled spoon, 45 minutes. Remove from heat, then add butter and pepper stir. Serve right away. Enjoy!!!