Slow Cooker Sage Short Ribs with Gorgonzola Cream Sauce

• Gluten free

• Meat

  • 2 1/2 lbs Beef short ribs

• Produce

  • 3 tsp Garlic, jarred
  • 1 tsp Sage, dried

• Canned Goods

  • 1/4 cup Beef broth

• Baking & Spices

  • 1 Drippings from slow cooker
  • 1 tsp Kosher salt
  • 1/2 tsp Pepper
  • 1 Salt and pepper

• Dairy

  • 2 tbsp Butter
  • 2 tbsp Gorgonzola cheese
  • 1 cup Heavy cream

Found on slowcookergourmet.net

Ingredients

• 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
• Drippings from slow cooker, strained
• 1 cup heavy cream
• 2 tablespoons crumbled gorgonzola cheese
• salt and pepper to taste

Directions

• 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