Slow Cooker Short Ribs

Did you watch the game last week? You know the one I am talking about; Patriots against Chiefs wow that was stressful. I don’t usually yell to to much during the game but I was quite loud (according to my daughter who was upstairs) and on the edge of my seat those last 8 minutes of the 4th quarter. I knew when we had the ball and 2 minutes on the clock that Brady could make it down the field. I wasn’t as confident when Mahomes had 34 seconds to do the same. That kid just might be the next Brady!

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My garlic, onion and broth – only carrots I had on hand but they worked

OK I know you don’t read this for my sports commentary so what will you be making for the Superbowl party next week? Guess I can’t stop myself 🙂 I’m thinking meatball grinders and a dip or two.I might have to do wings just because! I always make so much food and we never finish it all. We really don’t even have a party it’s just the fam. But it’s still a party. GO PATS!

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tomato paste in a tube – best invention!!!

Back to food – I was at Sam’s club a couple of weeks ago and stumbled across a package of short ribs that were sliced pretty thin, I have only ever seem them in more of a cube chunk then sliced long and thin. I grabbed them because I wanted something for the slow cooker and figured I would give them a try. They were SO good. I apologize for not taking a picture of my plate before I ate. I thought about it for a second but it didn’t happen. So I will tell you I served it with mashed potatoes and sauted broccoli – crazy good compliments from the table.

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don’t over crowd so they can brown

Below is the recipe I used however I didn’t use these measurements and she didn’t have garlic but I rarely make anything like this without it. Who am I kidding I never leave it out. I literally used what I had on hand and it worked out quite nicely. I was able to use up some things from the fridge and made a very easy, quite tasty meal.
IMG_3920.JPGIngredients
8 beef short ribs
2 tablespoon vegetable oil
Thyme
1 large carrot
1 onion – chopped
1 rib celery – chopped
1 apple – chopped
1-2 cloves garlic – chopped
⅓ cup red wine
¼ cup orange juice
2 tablespoons tomato paste
¾ cup chicken broth
Salt and pepper

Directions
Browning the short ribs is an important part of the process, you are building up the flavor so don’t skip this part.

Season the ribs all over with kosher salt and black pepper. Heat your pan with oil and add the ribs, without overcrowding. Let them get nice and browned on all sides. Add them to the crock when browned.
IMG_3919.JPGAfter you have browned them all, if there is too much oil in your pan drain some of it off, but leave all the browned bits, again that is all flavor and you’ll want it. Add the onions, celery, carrot and garlic saute for about 3 minutes. Add the apple and tomato paste cook for another minute or so. Then add all the liquids making sure to scrape up any and all of the browned bits in the bottom of the pan.
IMG_3921.JPGPour this over the ribs and put the temp on low and leave it for the day. 8-9 hours or 10 if you can’t get it any sooner.
IMG_3925.JPGOnce done, I took out all the meat and didn’t use the leftover liquid but you could totally strain it and use some of it to make a gravy.

 

Recipe adapted from foodtasticmom.com

Braised Beef Short Ribs

I’m guessing it is the cold weather or maybe it’s the extra days off over the holidays but there is nothing like having something cooking on the stove, in the oven or even in a crockpot all day long that just brings a smile to my face.ham hock and lentil soup 030

I think I would be lost without my Dutch oven; I fry, brown, stew and braise in it. I feel very strongly that every kitchen needs to have one or if you are really lucky maybe two of them. There is just so much you can create with it and it can stand up the long hours in the oven.

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I think the first time I tried braised short ribs was in a local restaurant and that was it, I had to make them and I have several times since, they do take some time on the stove top but the rewards are well worth it and it makes the house smell just amazing. They end up super tender; no knife need, and surround them with flavors you love, you just can’t go wrong.

I do love braising short ribs to use up the leftover red wine, I know right how does that happen; on occasion we do have leftover red wine and this is a great way to use it up. While you don’t HAVE to braise in red or white wine you will need some liquid an acid and lots of flavor. You can use beef or chicken stock, you can use tomato sauce or vinegar or even lemon for acid and flavors can come from herbs, spices or even fruit, plums would work for instance. Just be creative as you want with things you have at home.

Braised Short Ribs

6-8 whole beef short ribs
kosher salt and freshly cracked black pepper
1/4 cup flour
diced pancetta
2 tbs olive oil
1 large onion diced
3 whole carrots peeled and finely diced
2 shallots, peeled and minced
2 cups red wine (your choice of acid here)
2 cups beef broth (your choice of flavor here)
2 sprigs thyme
2 springs rosemary
2-3 cloves minced garlic

Salt, pepper and flour ribs set aside

In a large dutch oven, cook pancetta over medium heat until crispy and all the fat is rendered. Remove pancetta leaving the grease in the pan and set aside.

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Add olive oil to the pan with the grease, and raise heat to high. Brown ribs on all sides; about 1 minute per side. Remove ribs and set aside. Turn heat to medium.

Add onions, carrots, garlic and shallots to pan and cook for about 2 minutes. Pour liquid, in my case my leftover red wine and scrape up all the yummy bits from the bottom of the pan. Bring to a boil and cook for a couple of minutes.

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Add broth, 1 teaspoon kosher salt, and some fresh cracked black pepper. One thing to remember that flavors will intensify while it cooks down, so be careful not to over salt. Add ribs to the liquid; they should be almost completely submerged. Add whole thyme and rosemary sprigs to the liquid.

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Put the lid on and place in the oven. Cook at 350’ for about 2 hours. Then reduce heat to 325’ and cook for additional 30-45 minutes. Ribs for be fork tender and falling off the bone. Remove pan from the oven and allow to sit at least 20 minutes, with the lid on before serving. Make sure to skim off the fat from the top of the liquid. You can also refrigerate so the fat becomes a solid and is a lot easier to remove.

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Serve over mashed potatoes or polenta or even noodles. Spoon the liquid gold gravy over the top

Braised Short Ribs

I’m going to start with you have GOT to try these!!! If you do have any leftover they taste amazing re-heated. Now that we have that out of the way, they do take a planes trains and automobile kind of route to get where they need to go but the end result will be worth it and I hope it doesn’t deter you from attempting this recipe.

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The weather has been super cold here in the North East; my guys have been working outside on a couple of roofs and there is nothing like a hot shower and a warm comforting meal to warm your bones. The last couple of weeks I have put my slow cooker to work, plus my new cookbook is very inspiring plus I do like prepping two meals at one time and then taking a night off to relax.

For this particular recipe the microwave helped in making the dish a little less fatty, short ribs are notoriously greasy and we all want to have the most flavors but not all the extra grease in our dishes. I still had to let the sauce separate before I turned the juice into gravy. You do have a couple of options to keep the juice as such or make a roux and turn it into nice thick gravy which is the route I chose.

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Firstly separate the bones from the ribs, slice as close to the bone as possible. Take the bones and put them in a microwave safe dish, microwave for about 10 minutes, they should be nicely browned and a lot of fat left in the dish.  Transfer the bones to the slow cooker.

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Now to brown the ribs in a hot skillet by drying them, then salt and pepper and adding them to the skillet with a little oil. Brown about 7 minutes a side and add to the slow cooker. In the same skillet add onions, carrot, celery, tomato paste, and thyme to the fat in the skillet. Cook over medium heat until the onions are soft and lightly browned, about 8-10 minutes. Stir in the flour and cook for another minute. Slowly whisk in the wine and vinegar, scraping up any browned bits and smoothing out any lumps. Bring to a simmer and cook until reduced to 1 cup, about 6 minutes then add to the slow cooker. Stir in the broth and bay leaves into the slow cooker. Cover and cook on low 9 to 11 hours or on high for 5 to 7.

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Transfer ribs to a platter and tent loosely with foil. Either let the braising liquid settle and skim off the fat or use a fat separator; whichever you prefer. Strain the liquid discarding the solids and season with salt and pepper to taste. Stir in the parsley or sprinkle over the top just before serving. Spoon about a cup over the ribs and serve with the remaining sauce.

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Serve over your favorite mashed potatoes.

5 lbs. bone-in short ribs – meat and bones separated

Salt and Pepper

2 Tbs olive oil

2 onions chopped medium

1 carrot peeled and chopped medium

1 celery rib chopped medium

2 Tbs tomato paste

1 tsp dried thyme

3 Tbs flour

2 cups dry red wine

2 Tbs balsamic vinegar

2 cups chicken broth

2 bay leaves

2 Tbs minced fresh parsley