Slow Cooker Short Ribs
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Ingredients
- 2-3lb bone-in short ribs (use English rather than flanken style)
- 2 Large onions (cut in half and sliced into 1/4)
- 1lb carrots (peeled and cut into 2)
- 2 cans 28 oz San Marzano tomatoes
- 1 cup currants
- 2 teaspoons kosher salt
- 2 teaspoons cinnamon
- 1 teaspoon smoked paprika
- 4 cloves garlic (smashed)
Note
To test if meat is fork tender, insert a carving fork into meat. If the meat slides off the fork, it is done. If there is any resistance it is not.
Directions
| browning | |
| Step 1 | |
 Heat enough oil to cover the bottom of your heavy pot. Brown ribs on all sides, remove from pot and put into slow cooker | |
| Step 2 | |
 Lower heat and add onions, garlic, carrots, salt, cinnamon and paprika to pot and stir until vegetables are fragrant and just starting to brown. About 7-8 minutes Add to slow cooker | |
| Step 3 | |
 If you're skipping the browning, put meat and vegetables into bottom of slow cooker. Add remaining ingredients. If you have browned the meat and vegetables add remaining ingredient to slow cooker to cover the meat and vegetables | |
| Step 4 | |
| Cook for five hours over low, or three hours on high. When time is up check to see if meat is fork tender. If so remove from pot, if not cook an additional thirty to forty minutes until meat is fork tender. | |