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Updated March 15, 2017
lb beef short ribs (assume 1/2 pound per serving)
tablespoons neutral oil
bottles (12 oz) dark beer (porter works great)
Season short ribs with a good liberal amount of salt and pepper. In a large heavy skillet, add the neutral oil over high heat. Once hot, add ribs and brown on all sides.
Remove ribs once browned and turn heat down to low. Add Beer (porter works great) to pan and scrape up any bits that are stuck to the pan.
Add all ingredients to crock pot except the flour and butter. Pour the beer over the ribs from the pan and also add enough beef stock (or water in a pinch) to just cover the ribs. Cook this on low for 8-9 hours in the crock pot. You can go longer if you want or need to. The ribs are done when they almost fall off the bone when you pick them up.
Once your ribs are done, cover them with a lid and let them sit in the fridge overnight or for a few days. You can skip this step and make the ribs immediately if you want. If you want to make them immediately, try to skim off as much fat as you can from the liquid or use a fat separator. Then continue with the prep.
When ready to serve ribs, skim off top layer of fat that will have solidified over ribs. Pull ribs out and set them aside. Strain leftover sauce through a mesh strainer. Discard all the veggies, but keep the sauce!
Chop ribs up into one rib segments. Try to keep the meat on the bone. Some will fall off though.
Add sauce to a large pot and set over medium-high heat. Bring to a boil and simmer, uncovered for 15-20 minutes.
In a small bowl, mix together butter (room temp) and flour until it forms a paste. Whisk this paste into the simmering sauce. This should thicken the sauce a bit. Continue to simmer for another 20-30 minutes until the sauce reaches desired thickness.
5-10 minutes before you are ready to serve, add all the ribs into the pot with the sauce to heat them up. Serve ribs and sauce over egg noodles or mashed potatoes!
More About This Recipe
- If you ever want to impress someone, serve them these. It's one of those magical dishes that takes a long time to make. That makes people think it's a lot of work, but this recipe is actually dead simple.I make this dish for my wife every time I get in trouble or if she's just generally in a bad mood (which is rare, thank goodness). I get to pretend that I've been toiling away for days--when in reality I probably work for about half an hour on the dish.Making a salad is almost more work.Honestly, the hardest part about making short ribs is finding short ribs. Unfortunately, they aren't a frequently used cut of meat, which means a lot of grocery stores don't carry them. You may have to call around a bit, but eventually you should be able to get your hands on a few pounds of them.I always encourage people to buy the best beef they can find and afford. Short ribs are also a very cheap cut of meat so you should be able to get the cream of the crop. The beauties in this post only set me back a few bucks a pound.If you don't happen to have a crock pot or slow cooker, you can definitely just braise these same ingredients in a Dutch oven. Instead of the slow cooker, cook them (covered) in the oven at 300 degrees for about 4 hours and you should get the same results.
- But I'll assume you have a slow cooker for this post.Once your ribs have been cooking for about 9 hours (like, when you get home from work), turn off the heat, cover them, and let them cool. Then stick them in the fridge overnight or for a few days.Letting them sit will do two things:1) It will make the ribs really flavorful by letting them stew in the sauce for a day or so.2) It will make it easier to skim off the fat on top of the liquid because it will be solidified.Now, you don't have to do this. You can definitely skip it and just finish the ribs the same day. If you do that, try to skim off as much fat as you can and then continue with the recipe.You could serve these guys over egg noodles or mashed potatoes. I actually served mine over a mashed root vegetable mixture (celery root, parsnip, and turnip).So there you have it! Crock pot short ribs! It takes a day or two but if you add up the time that you're actually working on the dish, it's probably 30-45 minutes.As an aside, you could make as many short ribs as your crock pot can hold. I think mine would've maxed out around 4 pounds, but I only made half that.Give this dish a shot and impress your guests!
My Best Crock Pot Short Ribs Recipe
Short Ribs are great to prepare in a crock pot and in my opinion should be eaten a day or two after you prepare them. They are easy to make and a great recipe to clean out your refrigerator as you will see.
We met up with my good friend Barbecue Bob and his wife Bert at a local skating rink with their kids for a birthday party my youngest daughter attended. I had these ribs cooked from Thursday night so I asked if they wanted to come over for dinner. Very impromptu.
The ribs were cooked in the crock pot all Thursday night on the lower setting. In total they cooked for over 9 hours. Maybe too long for some and yes all the meat fell off the bones but it wasn’t over cooked or dried out.
I put the meat into two separate containers figuring I would serve one on Saturday and freeze the other for another night before inviting our friends over. By refrigerating the short ribs over night, it allowed the flavors to meld and the fat to rise to the top so it could be removed easily with a spoon.
This is a great way to get rid of most of the fat from your soups, stews and braises.
Next time I prepare this, I may put them aside, prep and prepare the rest of the ingredients, put these ingredients into the crock pot and the ribs on top. I’m not sure if it would make a difference but if you happen to know, please comment below.
Do you have to cook it for 9 hours?
No, I’m sure it was fine to eat in 5 hours but I was going to bed and didn’t want to fuss with it. You could also make a dish like this in the morning have have it ready by the time you get home for work.
My wife and I served the short ribs in shallow bowls over delicious mashed potatoes and served sautéed spinach on the side. All very simple and easy to make while entertaining. Everyone loved this simple recipe.
The meat and sauce had tons of flavor. The mashed potatoes with the sauce were excellent and I think it was the best sautéed spinach I’ve ever prepared. A crusty loaf of French bread doesn’t hurt either.
Place ribs bone-side down in a baking dish and sprinkle with a little salt and pepper. Top with sliced onions.
In a large bowl, mix salt, pepper, paprika, chili powder, poultry seasoning, sugar, tomato paste and water. Pour mixture over ribs and onions.
Cover with baking dish with foil and bake for about 45 minutes.
Uncover and baste ribs. Bake uncovered for another hour or so, until ribs are cooked through.
Once the ribs are cooked through, remove from the oven. Baste one more time and let them rest, uncovered, for about 15 minutes.
Bring a pot of water to a boil. Cook the egg noodles according to package instructions. Add frozen peas to the pot of noodles, if using. Drain and set aside.
Braised beef short ribs are often served up with mashed potatoes or you can also use steakhouse-style garlic mashed potatoes. The braising liquid can easily be turned into a gravy, if desired. Other classic accompaniments are a creamy polenta, or roasted vegetables.
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
I have to admit, I was skeptical about using packaged taco seasoning mix on expensive short ribs. I often find that the packaged mix has a, well, packaged flavor. But, the long cooking time and the consomme mellowed it and these were outstanding! I did coat the short ribs in a little flour before browning, however. That's just my personal preference. Also, my crock pot is a model that cooks at a lower (proper) temperature and 6-8 hours on low wouldn't get the ribs tender enough. I actually cooked it on high for 6 hours. If your crockpot cooks at a higher temp then I recommend following the directions listed. I think I would add some other veggies to the crock though. The tiny bit of green bell pepper seemed odd as it pretty much is non-existent when the ribs are done. Some chopped onion could be good.