Eosinophilic Esophagitis Friendly Crockpot Short Ribs
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Learn more āIngredients
4 servings
- 4 lbs bone-in beef short ribs (about 8 ribs)
- 1 Ā½ 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 Ā½ 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 ā work in two batches to avoid crowding ā and sear undisturbed for 3ā4 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.
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