Short ribs are a wonderful cut because they become so meltingly tender when slowly braised in the slow cooker. The aromatic rosemary in the simple sauce cuts through the richness of the meat well.
Makes 4 to 6 servings.
5 pounds meaty short ribs with bones
1/4 cup olive oil
1 large onion, minced
4 cloves garlic, sliced
2 cups beef stock or broth
1 large fennel bulb, cored, trimmed, and sliced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh rosemary
2 teaspoons arrowroot (or cornstarch)
Salt and pepper to taste
1. Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil. Broil short ribs for 3 to 4 minutes per side, or until browned. Arrange short ribs in the slow cooker, and pour in any juices that have collected in the pan.
2. Heat oil in a medium skillet over medium-high heat. Add onion and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into the slow cooker. Add stock, fennel, parsley, and rosemary to the slow cooker, and stir well.
3. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours, or until short ribs are very tender. Remove as much grease as possible from the slow cooker with a soup ladle.
4. If cooking on Low, raise the heat to High. Mix arrowroot with 2 tablespoons cold water in a small cup. Stir this mixture into the cooker, and cook on High for 15 to 20 minutes, or until juices are bubbling and slightly thickened. Season with salt and pepper.