Season the short ribs with the salt and pepper on all sides.
Working in batches sear the ribs on all sides. Add the seared ribs to the slow cooker standing them up in a ring around the outer parameter of the slow cooker.
Drain off all but 1 TBSP of fat from the pan the ribs were seared in and heat over medium high. Add the onion, celery, carrots, shallots, and garlic to the pan. Stir often until well browned, about 5-8 minutes.
Add the thyme, bay leaves, and sherry to the vegetables and cook until the sherry has evaporated.
Add the beef broth and horseradish and bring to a boil.
Carefully pour the vegetables and broth into the center of the slow cooker.
Cover the slow cooker with a clean dish towel and place lid on top. Cook on low for 4-5 hours.
Remove the vegetables with a slotted spoon and place on a platter. Carefully arrange the short ribs over the vegetables.
Pour the broth into a fat separator and allow to settle for 2 minutes.
Pour the cooking liquid into a small sauce pot (discard the fat from the top) and bring to a boil. In a small bowl mix the water and cornstarch and whisk it into the boiling broth. Taste and season with salt and pepper if needed.
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