DifficultyIntermediate

Slow Cooker Rubbed Short Ribs Recipe

Yields8 Servings
Prep Time20 minsCook Time6 hrsTotal Time6 hrs 20 mins
Bone Suckin' Rubbed Short Ribs
 4 tbsp Bone Suckin’® Seasoning & Rub (2 Tbsp. for ribs, 2 Tbsp. for gravy)
 8 Beef Short Ribs
 ¼ cup All Purpose Flour
 6 Pieces of Pancettathinly sliced and diced
 2 tbsp Olive Oil
 1 Medium-Sized Oniondiced finely
 3 Whole Carrotsfinely diced
 2 Whole Shallotspeeled and finely diced
 2 cups Red Wine
 2 cups Beef or Chicken Brothor more to completely cover ribs
 2 Sprigs of Thyme (whole)
 Sea Salt and Pepperto taste
1

In a medium, flat bottomed container, mix Bone Suckin’® Seasoning & Rub, sea salt, pepper and flour. Dredge the ribs, covering all sides, in the dry mix. Set aside.

2

In a large skillet, over medium heat, cook the pancetta until crispy. Remove the pancetta and set aside. Do not discard the grease.

3

Add the olive oil to the pancetta grease and raise the heat to high. Brown the ribs on all sides, about a minute per side. Remove the ribs and set aside. Turn heat to medium.

4

Place the onions, carrots and shallots in a skillet and sauté for 5 minutes. Add wine to skillet, stir and bring to a boil for 2 minutes. Add broth, salt and pepper to taste.

5

Put the ribs in a slow-cooker and pour broth over ribs. Add sprigs of thyme to slow-cooker.

6

Cook the ribs in a slow cooker for at least 6 hours or more if you would like. The meat should be falling off the bone and in wonderful gravy. Enjoy!

Notes:
This is a dish that is also better the next day. It can be refrigerated, but the fat that solidifies should be skimmed off the top. Reheat and serve over Bone Suckin’® Goat Cheese Potatoes or rice!

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Ingredients

 4 tbsp Bone Suckin’® Seasoning & Rub (2 Tbsp. for ribs, 2 Tbsp. for gravy)
 8 Beef Short Ribs
 ¼ cup All Purpose Flour
 6 Pieces of Pancettathinly sliced and diced
 2 tbsp Olive Oil
 1 Medium-Sized Oniondiced finely
 3 Whole Carrotsfinely diced
 2 Whole Shallotspeeled and finely diced
 2 cups Red Wine
 2 cups Beef or Chicken Brothor more to completely cover ribs
 2 Sprigs of Thyme (whole)
 Sea Salt and Pepperto taste

Directions

1

In a medium, flat bottomed container, mix Bone Suckin’® Seasoning & Rub, sea salt, pepper and flour. Dredge the ribs, covering all sides, in the dry mix. Set aside.

2

In a large skillet, over medium heat, cook the pancetta until crispy. Remove the pancetta and set aside. Do not discard the grease.

3

Add the olive oil to the pancetta grease and raise the heat to high. Brown the ribs on all sides, about a minute per side. Remove the ribs and set aside. Turn heat to medium.

4

Place the onions, carrots and shallots in a skillet and sauté for 5 minutes. Add wine to skillet, stir and bring to a boil for 2 minutes. Add broth, salt and pepper to taste.

5

Put the ribs in a slow-cooker and pour broth over ribs. Add sprigs of thyme to slow-cooker.

6

Cook the ribs in a slow cooker for at least 6 hours or more if you would like. The meat should be falling off the bone and in wonderful gravy. Enjoy!

Notes:
This is a dish that is also better the next day. It can be refrigerated, but the fat that solidifies should be skimmed off the top. Reheat and serve over Bone Suckin’® Goat Cheese Potatoes or rice!

Bone Suckin’ Rubbed Short Ribs