Here’s a classic from Beef Country: Braised Short Ribs. Though out of fashion for the past few decades, this treat is coming back and you’ll probably find Short Ribs in your supermarket meat department any old day. Slow Cooking makes the tastiest, tenderest Short Ribs you’ll ever serve!
Slow Cooker Beef Short Ribs. Be sure to serve the Gravy!
Short Ribs done right are a fall-off-the-bone treat, like Osso Buco or the choicest BBQ Pork Ribs. They’re also not the most expensive cut of Beef out there, though all cuts of Beef are pretty pricey these days…
What you need…
1/2 cup / 125 ml Flour
2 lb. / 1 kg Beef Short Ribs
4 tbsp. / 60 ml Butter or Canola Oil
1 cup / 250 ml Onion, chopped
4-6 cloves Garlic, minced or pressed
1 cup Beef Stock
1 cup Brown Sugar, loosely packed
1/2 cup / 125 ml Crushed Tomatoes
1 tbsp. / 15 ml Chili Powder
1/2 cup / 125 ml Dry Red Wine or Red Wine Vinegar
4 shakes Worcestershire Sauce
Salt and Pepper
What you do…
Liberally Salt and Pepper the Beef Ribs and roll to coat in flour.
Sear (brown) the Ribs on all sides in a large frying pan with the Butter or Oil.
Place the Ribs in the Slow Cooker. Reserve the Butter/Oil for the next step.
Mix together all the other ingredients in the Frying pan and stir while bringing to a boil.
Pour the mixture over the Ribs.
Cook covered for 8-9 hours or until the meat falls off the bones.
Serve over Mashed Potatoes (traditional), Rice or Pasta of your choice.
You can easily double or triple this recipe to fill whatever size of Cooker you have. And you’ll want to make a big batch, because folks will be asking for more!
~ Maggie J.