Slow Cooker Sage Short Ribs with Gorgonzola Cream Sauce
Serves: 3-4
For ribs:
  • 2½ pounds beef short ribs
  • 2 tablespoons butter
  • 1 teaspoon dried sage
  • 3 teaspoons jarred minced garlic
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • ¼ cup beef broth
For pan sauce:
  • Drippings from slow cooker, strained
  • 1 cup heavy cream
  • 2 tablespoons crumbled gorgonzola cheese
  • salt and pepper to taste
  1. Season ribs with sage, garlic, salt and pepper
  2. Preheat skillet or multicooker to around 400 degrees
  3. Melt butter and add ribs
  4. Saute for about 2 minutes per side until lightly browned
  5. Deglaze pan with beef broth
  6. Transfer to slow cooker for 8 hours on low
  7. Strain off any dripping left in slow cooker into a saucepan after short ribs are done
  8. Bring to a simmer on stove over medium high heat
  9. Stir in cream and gorgonzola cheese until melted
  10. Remove from heat and add salt and pepper to taste
If you'd like to thicken the sauce a little more you can whisk together 1 tablespoon of cornstarch with 1 tablespoon of water then whisk it into the sauce while simmering until it is thickened as desired.
Recipe by Slow Cooker Gourmet at