Bone Suckin’ Rubbed Short Ribs

  • Yield: 8
  • Servings: 8
  • Prep Time: 20m
  • Cook Time: 6:00 h
  • Ready In: 6:20 h
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  • Bone Suckin’® Seasoning & Rub , 4 Tbsp
  • Beef Short Ribs, 8
  • All Purpose Flour, 1/4 cup
  • Pieces of Pancetta, 6
  • Olive Oil, 2 Tbsp
  • Medium-Sized Onion, 1
  • Whole Carrots, 3
  • Whole Shallots, 2
  • Red Wine, 2 cups
  • Beef or Chicken Broth, 2 cups
  • Sprigs of Thyme (whole), 2
  • Sea Salt and Pepper


Step 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.

Step 2

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

Step 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.

Step 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.

Step 5

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

Step 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!

Featured in this Recipe

Bone Suckin' Seasoning & Rub, 5.8 oz.

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