Cinnamon Spiced Slow Cooker Short Ribs

• Meat

  • 4 lbs Beef short ribs, bone-in

• Produce

  • 1 Bay leaf
  • 2 cloves Garlic
  • 1 15-ounce can Hunt's fire-roasted tomatoes
  • 1 Onion, large
  • 3/4 cup Pumpkin puree, pure

• Canned Goods

  • 2 1/4 cups Beef stock
  • 2 tbsp Hunt's recipe ready tomato paste

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Black pepper, freshly-cracked
  • 2 Cinnamon sticks
  • 1 tsp Kosher salt
  • 1/2 tsp Paprika, smoked
  • 1/8 tsp Red pepper flakes

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on cookinginstilettos.com

Description

Ingredients

• 1 cup of all-purpose flour
• 1 teaspoon of kosher salt
• 1 teaspoon of freshly cracked black pepper
• 1/2 teaspoon of smoked paprika
• 4 pounds of beef short ribs, bone-in
• 2 tablespoons of olive oil
• 1 large onion, diced
• 2 cloves of garlic, minced
• 2 tablespoons of Hunt’s Recipe Ready Tomato Paste
• 2 1/4 cups of beef stock (preferably low-sodium), divided
• 1 15-ounce can of Hunts fire-roasted tomatoes
• 3/4 cup of pure pumpkin puree
• 1/8 teaspoon of red pepper flakes
• 1 bay leaf
• 2 cinnamon sticks

Directions

• In a large zip bag, add the flour, kosher salt, black pepper and smoked paprika. Shake to combine. Add the short ribs to the flour mixture and toss so that the short ribs are coated in the flour mixture.
• In a large skillet or stovetop-safe slow cooker insert, heat 1 tablespoon of the olive oil over medium high heat.
• Add the flour dusted short ribs in batches to the oil and brown on all sides. Remove the seared short ribs to a plate and set aside.
• If you need more olive oil, add a bit and follow that with the diced onions. Saute the onions for about 5 minutes until they start to become translucent. Add the garlic and sauté for another minute. To the onion mixture, add the Hunt’s tomato paste and sauté for another minute. You want to see the tomato paste turn from its brilliant red to a more of a brick red color.
• Deglaze the pan with 1/4 cup of the beef stock, taking care to scrape up any brown bits off of the pan.
• Remove the onion mixture to the slow cooker insert (if you are using a large skillet) and add the fire roasted tomatoes and pumpkin puree. Stir to combine.
• Nestle the seared short ribs in the onion mixture and add the beef stock. The short ribs should not be fully submerged in the stock.
• Add the red pepper flakes, bay leaf and the cinnamon sticks.
• Set the slow cooker to low and cook for about 8 hours, until the meat falls off the bone.
• Discard the cinnamon sticks and bay leaf.
• Remove the short ribs to a plate and skim the fat off of the sauce mixture.
• Using an immersion blender, blitz the sauce until smooth.
• Serve the short ribs over polenta and drizzle with the silky cinnamon spiced sauce.