Categories: Slow Cooker

Ingredients

• 4 1/2 lbs. bone-in beef short ribs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup plus 1 tbsp. all-purpose flour, divided
• 4 slices bacon
• 6 tbsp. unsalted butter, divided
• 1 cup chopped yellow onion
• 1 cup dry red wine
• 1/2 cup brown sugar
• 1/3 cup chili sauce
• 2 tbsp. Worcestershire
• 1 tbsp. beef bouillon
• 2 tsp chopped fresh rosemary
• Garnish: fresh rosemary sprigs

Directions

1. Sprinkle beef with salt and pepper. Dredge beef in 1/2 cup flour.

2. In a 12-inch cast-iron skillet, cook bacon over medium heat until crisp. Add 4 tbsp. butter, and let melt. Add ribs, and cook until browned on all sides, 3-4 minutes per side. Place ribs in a slow cooker. Add onion.

3. In a small bowl, whisk together wine, brown sugar, chili sauce, Worcestershire, beef bouillon, and rosemary; pour over ribs. Cover and cook until tender, about 4 hours on HIGH or 6 hours on LOW. Remove ribs. Strain cooking liquid from slow cooker.

4. In a small saucepan, heat remaining 2 tbsp. butter and remaining 1 tbsp. flour over medium heat; cook for 1 minute. Add cooking liquid, and cook, stirring occasionally, until thickened. Serve with ribs. Garnish with rosemary.

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