Lunch: Slow-Cooker Short Rib Stew

Recipe by Judy Kim Throw this stew together before leaving for work—and a comforting pot of tender meat will be waiting for you when you get home.

Ingredients

4 1/2 lb. short ribs, bone-in (about 3 large short ribs)
kosher salt
1/2 c. flour
2 tbsp. unsalted butter
1 onion, chopped
4 garlic cloves, minced
2 bay leaves
1 tsp. chopped fresh thyme
3 carrots, chopped
3 celery stalks, chopped
2 c. chopped potatoes (Yukon Gold or new potatoes)
1 tsp. Worcestershire sauce
3 tbsp. tomato paste
2 c. beef broth
2 c. red wine
28 oz. crushed tomatoes
2 c. wild rice

Instructions

In a large mixing bowl, pat all short ribs dry with a paper towel. Salt generously and dredge in flour until evenly coated.
In a large dutch oven, melt butter over medium-high heat. Dust off excess flour and sear meat on all sides until golden brown with a crust, about 10 minutes.
Remove meat and add to slow cooker. Stir in all remaining ingredients except rice; season with 1 tablespoon salt and cook on low, 8 hours. Meat should be tender and fall off the bone. Skim off top layer of fat and remove bay leaves.
Meanwhile, cook wild rice according to package directions. Serve stew over wild rice.

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