Lately, I’ve been hearing a lot about short ribs. Julie Powell talked about them in her book Cleaving: A Story of Marriage, Meat, and Obsession (here’s the Kindle edition).
The contestants on Top Chef are always whipping up recipes with them. The Food Network chefs have been using them a lot lately, too. I’m embarrassed to admit that I’ve never had them.
Which only meant one thing…I had to give them a try! So I scoured my pile of collected recipes, looking for a short ribs recipe. Oddly enough, I found one….on the back of another recipe for Parmesan Pork Roast (that I’m dying to try so stay tuned)! BINGO! And, this recipe is made in the slow cooker — DOUBLE BINGO!
Is It a Keeper?
Let me start by saying that my 5 year old has claimed this recipe as “his favorite dinner EVER!” I was completely amazed by how flavorful and rich these ribs and the decadent sauce are! AH-MAZING! I’m going to be begging my butcher for short ribs on a regular basis now!
I used Yuengling Lager beer — that’s all we have in our house. If you’re not a beer fan, you can use non-alcoholic beer or just use more beef broth. But honestly, it didn’t have a very strong beer flavor. What it did have was a nice, rich flavor. Mmmmm….I wish I had some leftover to eat right now!
I served them with mashed potatoes, but any starch to soak up the sauce would work fine. Egg noodles, rice, a hunk of good, crusty bread, whatever.
And, I’ll let you in on a little secret…traditional braising requires you to brown the meat on all sides before adding it to the braising pan (or slow cooker). I actually had to make this recipe twice for this post, since the first time I forgot to take a photo.
The first time I made them, I browned them and then added them to the slow cooker to finish cooking. The second time, I didn’t brown them. Just slapped them in Big Red (yes, I’ve named my slow cooker Big Red). Honestly, you couldn’t tell the difference. To save time, I think you can skip the browning step.
Just make sure you give this recipe a try! It’s sooooo good! Take my 5 year old’s word for it!
UPDATE: If you’re looking for a quick cook dish with the same flavors, give my Drunken Pork Chops a try! They are done in 30 minutes and have all of the same flavor as this recipe!
In case you were wondering, this is the slow cooker I have. I absolutely LOVE it!
Compliments of It’s a Keeper
3 medium onions, cut into wedges
3 to 3-1/2 pounds bone-in beef short ribs
1 bay leaf
1 bottle (12 ounces) light beer or nonalcoholic beer
2 Tbsp brown sugar
2 Tbsp Dijon mustard
2 Tbsp tomato paste
2 tsp dried thyme
2 tsp beef bouillon granules
1 tsp salt
1/4 tsp pepper
3 Tbsp all-purpose flour
1/2 cup cold water
Place onions in a 5-qt. slow cooker; add ribs and bay leaf. Combine the beer, brown sugar, mustard, tomato paste, thyme, bouillon, salt and pepper. Pour over meat. Cover and cook on low for 8-10 hours or until meat is tender.
Remove meat and vegetables to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer juices to a small saucepan. Bring liquid to a boil. Combine flour and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
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Hi! I'm Christina, the chief cook and bottle washer at It's a Keeper. I love to cook and am a self proclaimed recipe hoarder who reads cook books cover to cover like most people read a juicy novel. Join me as I cook and bake my way through the pile of recipes that I've collected. Read more.
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