Is it against the rules to post a recipe like this in January? It feels a little rich and indulgent, but I don't think it will completely derail you or anything. Everyone's gotta have a little splurge now and again and while short ribs can be kinda pricey they do certainly make a tasty meal! Short ribs are perfect for the slow cooker because they can cook low and slow all day and become fall apart tender. Plus these have a quick pan sauce that you can make from the drippings that's so easy it only takes about 5 minutes yet it tastes totally gourmet.
You'll start off by seasoning up some beautiful ribs! If you've never had them before you can go to the meat counter at the supermarket and they should be able to help you pick some out! You definitely need beef short ribs for this recipes even though I think there is a pork version too.
After you season them it's time to brown them up. Either get your skillet nice and hot or set your multi-cooker
for 400 degrees. Add the ribs and let them brown up just a bit on each side and then deglaze the pan with some broth. Switch everything to the slow cooker and set it on low for 8 hours and let them cook up until they are tender.
Strain off the dripping and whisk up the sauce! A gourmet style dinner is done, and it really is that simple. A nice Valentine's Day dinner, perhaps?!
Slow Cooker Sage Short Ribs with Gorgonzola Cream Sauce
Ingredients
For ribs:
- 2 ½ 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
Instructions
- Season ribs with sage, garlic, salt and pepper
- Preheat skillet or multicooker to around 400 degrees
- Melt butter and add ribs
- Saute for about 2 minutes per side until lightly browned
- Deglaze pan with beef broth
- Transfer to slow cooker for 8 hours on low
- Strain off any dripping left in slow cooker into a saucepan after short ribs are done
- Bring to a simmer on stove over medium high heat
- Stir in cream and gorgonzola cheese until melted
- Remove from heat and add salt and pepper to taste
Notes
Nutrition
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OMG, this was amazing! I made it for my husband and I’s first anniversary and it was better than most restaurant dinners we’ve had! And it was SO easy! I prepared it with mashed potatoes and roasted brussel sprouts - absolutely to die for. I never knew how much I needed Gorgonzola cream sauce in my life.. I keep thinking of things to put it on when I don’t want to splurge on short ribs.. a nice chuck roast in the crockpot, maybe an interesting twist to Eggs Benedict.. the possibilities seem endless! Thank you for such a marvelous recipe!
I'm so glad you loved it! I love your other ideas for serving it up as well! I know I love this sauce so much I could eat it on many things!
I made this recipe tonight and absolutely loved it! The only thing that didn't go so well was that most of the dripping from the snow cooker was pure oil/fat so I decided to omit that part of the recipe! The ribs turned out so delicious and tender! I served it with mashed potatoes and green beans.
So glad you loved it!!
what do you serve these with for a side?
I love serving these with some crispy potatoes and some green beans!
I tried this tonight and it turned out perfect. This is the second recipe I've used off of your site. And both recipes are solid recipes that need little or no change. I added a little extra Gorgonzola for my own personal preference. It was a big hit.
Thank you.
Thanks Shelby! That's so wonderful to hear. I'm always so happy when people make my recipes and love them 🙂