Slow Cooker Braised Short Ribs

“Some foods are so comforting, so nourishing of body and soul, that to eat them is to be home again after a long journey. To eat such a meal is to remember that, though the world is full of knives and storms, the body is built for kindness. The angels, who know no hunger, have never been as satisfied.” ~ Eli Brown, Cinnamon and Gunpowder

 Braised Short Ribs

The Meaning of Food, a public television production, defines comfort food as the equivalent of a warm sweater, a kiss on the forehead or a favorite blanket. Acclaimed chefs, when asked, want to be comforted with simple, hearty fare.
Since I have been wrapped in a blanket of snow and ice for the last few days, simple, hearty fare is high on my list.
This braised short rib dish, from Sara Moulton, is not only comforting, but the leftovers can be transformed into a completely different dish.
Braised Short Ribs

Gather the ingredients.
Braised Short Ribs ingredients
Begin by browning the short ribs in olive oil until they are golden brown.  After browning, place the ribs into your slow cooker.
Browned Short Ribs
Sauté the onions and carrots until golden. Add the garlic, the tomato paste, thyme and bay leaf and sauté for two minutes.

Sauteed onions

Sauté the slice mushrooms until golden brown. Add to the sautéed onions. Stir together and then add the vegetables to the crock pot.


Mushrooms, sauteed

Add the red wine to the skillet and bring to a boil. Lower the temperature to a simmer and reduce the wine to one cup.

Reducing wine


Reduced wine
Add the wine and stock to the crock pot.
All ingredients in the crock pot
Cover the pot and cook on low for 8-10 hours.
Remove the ribs to a plate and strain the solids from the broth. Place the broth in a saucepan or your crock pot liner if stove top safe.
Thicken the broth with a slurry of flour and water. Whisk in the mustard, lemon juice and salt and pepper to taste.
Remove the meat from the bones and add it, as well as the onions and mushrooms strained from the broth, to the thickened sauce. Cook for about 5 minutes to meld all the flavors. Serve with egg noodles.

Braised Short Ribs
For a complete list of ingredients and original cooking instructions see Sara Moulton’s Braised Short Ribs.
NOTE: I added mushrooms to the original ingredients. I also saved the sautéed onions and mushrooms, when straining away the broth, and added them back to the thickened sauce.


Patricia Rio
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