RECIPES
• 5 - 6 lbs. bone-in beef short ribs (6 – 8 short ribs)
• Kosher salt and pepper
• 1/2 cup all purpose flour
• 2 tablespoons peanut oil
• 2 medium onions, chopped
• 4 medium carrots, cut into chunks
• 3 cloves garlic, minced
• 2 cups beef broth
• 1-1/2 cups brewed coffee
• 3 oz. tomato paste
• 1 tablespoon balsamic vinegar
• 2 bay leaves
• 1 teaspoon crushed red pepper
1. Season ribs with salt and pepper then dust lightly with flour.
2. Remove the aluminum pot from the slow cooker body, and place it directly on
the stovetop.
3. Turn burner heat to MEDIUM-HIGH, add peanut oil. When the oil is simmering
hot, add short ribs. Sear meat for a few minutes on each side until browned.
Remove meat and set aside.
4. Add beef broth to deglaze the aluminum pot, making sure all flavorful brown
bits are incorporated.
5. Replace aluminum pot into slow cooker body.
CAUTION: Be sure to use protective oven mitts when returning aluminum pot to
slow cooker body as the the aluminum pot and the aluminum pot handles will
be very hot and may cause injuries such as burns.
6. Add all remaining ingredients into the aluminum pot and mix well. Add short
ribs.
7. Close the lid.
8. Program the Slow Cooker for BEEF.
NOTE: Cooking times may vary based on the amount of meat, and fat content.
Check cooking progress an hour before programmed time expires.
9. Check periodically during slow cooking and add more water, if needed.
10. Using tongs, transfer the short ribs to a platter.
11. If desired, remove the aluminum pot from the slow cooker body and boil the
sauce on the stovetop until it thickens slightly, about 3 to 10 minutes. Skim any
excess fat. Spoon the braising liquid over the short ribs.
Braised Short Ribs
Cook: Auto-Program BEEF
LOW or HIGH.
Serves 6 - 8
12
