SLOW COOKER SHORT RIBS – FALL OFF THE BONE TENDER

These Slow Cooker Short Ribs are fall off the bone tender, savory hunks of meaty perfection.
It’s not very often I get to enjoy a personal cooking lesson from a head chef plus get to take home one of the actual recipes used in a high-end restaurant, but this is one of those times. These slow cooker short ribs are perfection!

SLOW COOKER SHORT RIBS – FALL OFF THE BONE TENDER

Ingredients

  • 8 beef short ribs
  • 2 tbsp vegetable oil
  • 1/2 onion chopped
  • 1 large carrot chopped
  • 1 rib celery chopped
  • 1/2 apple peeled and chopped
  • 1/3 cup red wine
  • 1/4 cup orange juice
  • 2 tbsp tomato paste
  • 3/4 cup chicken broth
  • salt and pepper

Instructions

  • Heat oil in a large, non-stick pan over medium-high heat.
  • Season the short ribs liberally with salt and pepper. Add the short ribs to the pan and brown on both sides. Cook in two batches so as not to crowd the pan.
  • Transfer the browned short ribs to a slow cooker set to LOW heat.
  • Drain the oil but do not wipe the pan clean. You want the browned bits left in for flavor.
  • Return the pan to medium high heat and add the chopped onion, carrot and celery and cook for a couple of minutes. 
  • Add the apple and cook for one minute more.
  • Add the wine and orange juice and cook for one minute.
  • Add the tomato paste. Stir well to combine and cook for one minute.
  • Add the chicken broth and bring to a boil.