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Braised Short Ribs With Leeks and Carrots

User Rating 5 Star Rating (2 Reviews)

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Short Ribs

Short Ribs

Short Ribs Image © Diana Rattray
These flavorful slow cooker short ribs are so tender they practically melt in your mouth. For more flavorful juices to serve with the beef, reduce the cooking liquids on the stovetop to concentrate the flavors.

Ingredients:

  • 5 to 6 pounds beef short ribs
  • flour
  • salt and pepper
  • 2 tablespoons vegetable oil
  • 2 medium onions, diced
  • 4 medium carrots, cut in chunks
  • 1 leek, white part, cleaned and sliced thinly
  • 3 cloves garlic, minced
  • 1/4 cup flour
  • 1 1/2 cups Cabernet Sauvignon, Burgundy, or other red wine
  • 2 cups beef broth
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon dried leaf thyme
  • 1/2 teaspoon dried leaf parsley
  • 1 bay leaf

Preparation:

Sprinkle ribs with salt and pepper then dust lightly with flour. Heat vegetable oil in a large skillet; brown ribs on all sides. When all ribs are browned, place in a 5 to 6-quart slow cooker. Pour off all but 2 tablespoons of the fat in the skillet; add 1 tablespoon butter. To the skillet, add onions, carrots, and leeks; cook over medium-low heat, stirring, for 5 to 7 minutes, until onion is tender. Add garlic and cook for 1 minute longer. Stir in flour until well incorporated. Add the red wine and beef broth. Stir to blend well. Stir in remaining ingredients; pour into slow cooker and stir lightly.

Cook on HIGH for 4 to 5 hours, or on LOW for 8 to 10 hours.

Serves 4 to 6.

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Beef Ribs Recipes
Beef Recipes
Ground Beef Index
Steak Recipes Index
Round Steak Recipes
Beef Casseroles
Beef Pies
Beef Stroganoff Recipes
Slow Cooker Recipes

User Reviews

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 5 out of 5
Excellent!, Member Culinarisaur

The meat turned out melt-in-your mouth tender and infused with flavor and the juices were delicious. Ive always been a big fan of browning meat and sauteeing veggies first before putting them in a crock pot, just like you would if cooking on the stovetop or oven. I used a good merlot and also did a wine reduction to intensify flavors further. I thought the addition of leeks was pretty cool. Substituted dried thyme for the parsley and threw in a pinch of crushed red pepper for a little added zip. A keeper for sure.

5 out of 5 people found this helpful.

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