Slow-Cooker Short-Rib Goulash
Meltingly tender meaty dishes like this one are made for cold nights. And while this would make a perfect Sunday supper, it’s actual possible any night of the week, thanks to your slow cooker! That’s right, this recipe truly benefits from cooking all day. Beef short-ribs are extremely flavorful, but to experience the full depth of their savoriness, you need time. Time, plus a prep technique we consider key to making the best possible slow-cooker meats: browning. Browning the short ribs, onions and garlic and deglazing the pan might sound cumbersome, but it’s actually quite efficient, since the deglazing leaves you with a clean pan, and more importantly, the whole process amounts to next-level flavor. Flavor so dynamite, we think this recipe is destined to become a part of your cold-weather dinner rotation!
Ingredient
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 bone-in beef short ribs (4 inches thick each), English cut (about 4 lb)
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 4 cloves garlic, finely chopped
- 2 tablespoons sweet paprika
- 1 tablespoon smoked paprika
- 1/4 teaspoon ground red pepper (cayenne)
- 2 cups Progresso beef flavored broth
- 1/4 cup Muir Glen organic tomato paste
- 2 tablespoons chopped fresh Italian (flat-leaf) parsley
Direction
- Spray 5-quart slow cooker with cooking spray.
- In shallow pan, stir together flour, salt and pepper. Coat all sides of short ribs in flour mixture. Reserve any remaining flour mixture.
- In 12-inch skillet, heat oil over medium-high heat. Add 4 short ribs; cook 5 to 7 minutes, turning occasionally, until browned. Transfer ribs to slow cooker. Repeat with remaining 4 short ribs.
- Reduce heat to medium; add onions to same skillet with drippings. Cook and stir 3 to 4 minutes or until softened. Add garlic; cook and stir 1 minute. Add paprika, smoked paprika, red pepper and remaining flour mixture; cook and stir 1 minute. Beat in broth and tomato paste with whisk. Heat to boiling, scraping any browned bits on bottom of skillet. Remove from heat; carefully pour broth mixture over short ribs in slow cooker.
- Cover; cook on Low heat setting 8 to 10 hours or until ribs are fall-apart tender. Transfer short ribs to serving platter. Spoon off any fat from sauce in slow cooker. Stir sauce; pour over ribs, and garnish with parsley. Serve with sour cream and egg noodles, if desired.
