Short Ribs With Roja Slow Cooking Sauce
These succulent beef short ribs are slowly cooked to tender perfection in a rich and flavorful sauce, with caramelized onions adding a sweet depth of flavor. Served with vibrant green rice, this dish is a comforting and satisfying meal that will have your guests coming back for seconds.
— Constant Cookbook
Ingredients
- 6 beef short ribs, about 5 lb. total
- Salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 2 white onions, thickly sliced
- 1 jar Frontera roja slow cooking sauce
- Green rice for serving (see related recipe
- at right)
Instructions
- If cooking the short ribs in an oven instead of in a slow cooker, preheat to 325°F. Generously season the short ribs with salt and pepper. Set aside.
- In a large fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the onions and cook until browned, 3 to 5 minutes. Using a slotted spoon, transfer to a slow cooker or Dutch oven.
- Return the fry pan to medium-high heat and warm the remaining 1 Tbs. oil. Working in batches, brown the short ribs, 3 to 4 minutes per side. Transfer to the slow cooker or Dutch oven and add the slow cooking sauce. If using a slow cooker, cover and cook for 4 hours on high or 8 hours on low. If using a Dutch oven, cover and cook in the oven for 2 hours.
- Transfer the short ribs and onions to a warmed platter. Skim the fat off the sauce. Taste and adjust the seasonings with salt and pepper. Spoon the sauce over and around the ribs. Serve immediately with the green rice. Serves 6.
- Williams-Sonoma Kitchen
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