Bone Suckin’ Rubbed Short Ribs2023-04-12
- Yield: 8
- Servings: 8
- Prep Time: 20m
- Cook Time: 6:00 h
- Ready In: 6:20 h
- 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
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.
In a large skillet, over medium heat, cook the pancetta until crispy. Remove the pancetta and set aside. Do not discard the grease.
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.
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.
Put the ribs in a slow-cooker and pour broth over ribs. Add sprigs of thyme to slow-cooker.
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!