Ingredients

The following ingredients have 6 Servings
  • 4 pounds bone-in beef short ribs
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • Olive oil
  • 2 1/2 cups beef broth
  • 2 cloves garlic (minced)
  • 1 bay leaf
  • 1 teaspoon dried rosemary
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Fresh minced parsley (for garnish)

Instruction

  • Combine salt, pepper, garlic powder, paprika and dried thyme in a small bowl.
  • Pat the short ribs dry and then rub the seasonings into the meat.
  • Heat a large cast iron skillet over medium-high heat and add melt 2 tablespoons of olive oil. Add meat and sear on all sides, just until golden. Meat does not need to be cooked through, we just want color.
  • To the slow cooker, add 2 cups beef broth, garlic, bay leaf, dried rosemary and Worcestershire sauce.
  • Transfer the browned short ribs to the slow cooker and cover. Set to low for 7-9 hours.
  • In a small bowl, combine cornstarch and water until smooth.
  • Remove the meat from the slow cooker and add the cornstarch and water mixture. Whisk together to combine. Cover and cook on high for 5 minutes, just long enough to thicken.
  • Serve with mashed potatoes, gravy from the slow cooker and garnish with parsley.