Emulsifier Free Crockpot Short Ribs

Total time8 hr 50 min

Prep time20 min

Cook time30 min

5.0

(29)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

4 lbs bone-in beef short ribs (about 8 ribs)
1 ½ tsp kosher salt
1 tsp black pepper, freshly ground
2 tbsp olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
4 cloves garlic, smashed
2 tbsp tomato paste
1 cup dry red wine (such as cabernet sauvignon or merlot)
1 ½ cups low-sodium beef broth
1 tbsp worcestershire sauce
2 sprigs fresh thyme
1 sprig fresh rosemary
2 bay leaves

For the sauce

1 tbsp cornstarch
2 tbsp cold water

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the short ribs completely dry with paper towels, then season all over with the salt and pepper.
2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the short ribs in a single layer — work in two batches to avoid crowding — and sear undisturbed for 3–4 minutes per side until a deep mahogany crust forms and the meat releases easily from the pan. Transfer the seared ribs to the slow cooker insert.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!