Slow Cooker Braised Provencal Short Ribs
- Reviews 1
Ready In: 5 hrs 20 mins
Serves: 4
Ingredients
- 1 cup onion, diced (250ml)
- 1 cup carrot, diced (250ml)
- 2 garlic cloves, minced
- 3 tablespoons olive oil (45ml)
- 3 lbs beef short ribs
- 1 cup beef broth (250ml)
- 1 cup red wine (250ml)
- 3 tablespoons all-purpose flour (45ml)
- 1 bay leaf
- 1 (28 ounce) can plum tomatoes, diced and drained (796ml)
- 3 sprigs fresh thyme
- salt and pepper
Directions
- In a medium saucepan set at medium high heat, saute the onions, carrots and garlic in one tablespoons (15ml) olive oil until soft.
- Transfer to a slow cooker.
- Add remaining olive oil to the skillet and brown the ribs on both sides.
- Place the ribs in the slow cooker.
- Add the 1 can of plum tomatoes into the slow cooker.
- In a small bowl, stir together the broth, wine, flour, thyme, and bay leaf.
- Pour into the hot skillet, stir to scrape up any brown bits from the bottom and then pour into the slow cooker, cover and cook on high for 5 hours or until ribs are very tender.
- Discard the bay leaf.
- Serve with rice or mashed potatoes.
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