Slow-Cooker Short Rib Stew
By Judy Kim

Yields:
4
Prep Time:
30 mins
Total Time:
8 hrs 30 mins
Throw this stew together before leaving for work — and a comforting pot of tender meat will be waiting for you when you get home.
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Ingredients
- 4 1/2 lb. bone-in short ribs (about 3 large short ribs)
- kosher salt
- 1/2 cup all-purpose flour
- 2 Tbsp. butter
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tsp. freshly chopped thyme
- 3 carrots, chopped
- 3 celery stalks, chopped
- 2 cups chopped potatoes (Yukon Gold or new potatoes)
- 1 tsp. Worcestershire sauce
- 3 Tbsp. tomato paste
- 2 cups beef broth
- 2 cups red wine
- 1 28-oz. can crushed tomatoes
- 2 cups wild rice
Directions
- Step 1In a large mixing bowl, pat short ribs dry with a paper towel. Salt generously and dredge in flour until evenly coated.
- Step 2In a large Dutch oven over medium-high heat, melt butter. Dust off excess flour and sear meat on all sides until golden brown with a crust, about 10 minutes.
- Step 3Remove meat and add to slow cooker. Stir in all remaining ingredients except rice; season with 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.
- Step 4Meanwhile, cook wild rice according to package directions. Serve stew over wild rice.
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