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Braised Short Ribs
Cook: Auto-Program
BEEF
LOW or HIGH.
Serves 6 - 8
•
5 - 6 lbs. bone-in beef short ribs (6 – 8 short ribs)
•
Kosher salt and pepper
•
1/2 cup all purpose flour
•
2 tablespoons peanut oil
•
2 medium onions, chopped
•
4 medium carrots, cut into chunks
•
3 cloves garlic, minced
•
2 cups beef broth
•
1-1/2 cups brewed coffee
•
3 oz. tomato paste
•
1 tablespoon balsamic vinegar
•
2 bay leaves
•
1 teaspoon crushed red pepper
1.
Season ribs with salt and pepper then dust lightly with flour.
2. Remove the aluminum pot from the slow cooker body, and place it directly on the stovetop.
3. Turn burner heat to MEDIUM-HIGH, add peanut oil. When the oil is shimmering hot, add short
ribs. Sear meat for a few minutes on each side until browned. Remove meat and set aside.
4. Add beef broth to deglaze the aluminum pot, making sure all flavorful brown bits are
incorporated.
5. Replace aluminum pot into slow cooker body.
CAUTION: Be sure to use protective oven mitts when returning aluminum pot to slow cooker
body as the the aluminum pot and the aluminum pot handles will be very hot and may cause
injuries such as burns.
6. Add all remaining ingredients into the aluminum pot and mix well. Add short ribs.
7.
Close the lid.
8. Program the Slow Cooker for BEEF.
NOTE: Cooking times may vary based on the amount of meat, and fat content. Check cooking
progress an hour before programmed time expires.
9. Check periodically during slow cooking and add more water, if needed.
10. Using tongs, transfer the short ribs to a platter.
11. If desired, remove the aluminum pot from the slow cooker body and boil the sauce on the
stovetop until it thickens slightly, about 3 to 10 minutes. Skim any excess fat. Spoon the braising
liquid over the short ribs.
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