Slow cooked Beef Short Ribs Recipe||Kenyan Recipe

beef short ribs

🥗Healthier: pork ribs

💰Cheaper: chicken thighs

Chicken thighs provide a leaner option with a different flavor profile.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice adds sweetness without alcohol, while cooking wine is more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth reduces calories and is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more cost-effective while providing similar cooking properties.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Season beef short ribs with salt and black pepper.

Sear beef short ribs in the skillet until browned on all sides, about 3-4 minutes per side.

Remove the short ribs and set aside.

Add onion, garlic, carrots, and celery to the skillet; sauté until softened, about 5 minutes.

Stir in tomato paste and cook for 1-2 minutes until caramelized.

Pour in red wine and scrape up any browned bits from the bottom of the skillet.

Add beef broth, bay leaves, thyme, and smoked paprika; bring to a simmer.

Return the beef short ribs to the skillet, ensuring they are submerged in the liquid.

Cover and transfer to a slow cooker; cook on low for 6-8 hours until tender.

Remove short ribs and keep warm; strain the cooking liquid if desired.

Reduce the cooking liquid in a saucepan over medium heat until thickened, about 10 minutes.

Serve short ribs with the reduced sauce drizzled over them, garnished with parsley.

Cooking Techniques

Spice Level: