Beef Short Rib Stew Slow Cooker Kalbijjim Food

GALBIJJIM (BRAISED BEEF SHORT RIBS)

Steps:

• Trim off any excess fat. Rinse the ribs and let them sit in cold water for about 30 minutes to draw out excess blood. Drain.
• In a large pot, bring 5 cups of water to a boil over high heat along with the onion, ginger, garlic and scallion white parts. Add the short ribs, and bring it to a boil, uncovered, skimming off the foam. Reduce the heat to medium high and cook for about 10 minutes. Remove the ribs to a plate, reserving the stock.
• Strain the stock, and skim off the fat. (Refrigerating the stock will help the fat solidify for easier removal. If you have room in the freezer, the process will go faster.)
• Mix together all the braising liquid ingredients, except the sesame oil. Return the ribs to the pot. Pour the braising liquid over the meat and stir. (You can prepare the ribs up to this point the day before, and finish braising when you need to serve.)
• Meanwhile, prepare the vegetables and optional garnish.
• Add 2-1/2 cups of the reserved stock to the ribs. Cover and bring it to a boil over medium heat. Continue to boil for 20 to 30 minutes, depending on the thickness of the ribs. Stir in the radish, mushrooms, and carrots. Continue to boil, covered, for about 20 minutes.
• Stir in the optional garnish ingredients. Return to boil, uncovered this time, for an additional 10 minutes, or until the sauce is thicker and the meat is tender but not falling apart. Add the green parts of scallions and the sesame oil and stir gently before turning the heat off.

SLOW COOKER MELT-IN-YOUR-MOUTH SHORT RIBS

Steps:

• Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture. Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.

HEARTY SHORT RIB STEW

Steps:

• For the stew: Heat the oil and butter in a Dutch oven over a medium-high heat. Sprinkle the short ribs with salt and pepper, then brown in batches on all sides in the pan, about 3 minutes. Remove and set aside.
• Add the garlic, onions and carrots to the pan and toss in the drippings. Stir in the tomato paste and allow to cook until it has combined with the vegetables, for 1 minute. Deglaze the pan with the beer and beef stock. Add the Worcestershire sauce, rosemary, bay leaves and the browned short ribs. Cover and cook over a low heat until very tender, 2 to 2 1/2 hours. Stir in the parsley. Remove the rosemary and bay leaves before serving.
• For the buttered egg noodles: Cook the egg noodles according to the package instructions. Drain and toss with the butter and parsley. Serve the stew over the buttered noodles.

SLOW COOKER SHORT RIBS

Steps:

• In a large skillet over medium-high heat, add the oil. Season the short ribs with salt and pepper. When the oil is hot, brown the short ribs, in batches, until they are browned on all sides, about 3-4 minutes per side.
• While the short ribs are browning, place a layer of onion and carrot pieces into the bottom of a slow cooker and season them with salt and pepper. Place the browned meat on top. Add the remaining onions and carrots along with the parsnips and turnips. Tie together the rosemary and thyme with the parsley stems and add them to the pot along with the Worcestershire and mustard. Pour over the stout and add enough water to almost cover the contents. Cover and cook on low for 6-8 hours, or until the meat is very tender.
• To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. Serve the ribs with the juice and garnish with chopped parsley leaves.

SHORT RIB STEW WITH VEGETABLES AND PORT

Steps:

• Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. In batches, add the short ribs, sprinkle with salt and pepper, and brown on all sides, about 3 1/2 minutes per side. Remove to a plate and set aside.
• Lower the heat to medium and add the onions, garlic, oregano and thyme; cook until fragrant, 2 to 3 minutes. Add the flour, stirring until completely combined. Add the beef broth and red wine, and return the seared short ribs to the pot. Bring to a simmer, partially cover, and cook until the meat begins to pull apart easily, 2 hours.
• Stir in the carrots, parsnips, potatoes and port wine. Bring back to a simmer and cook, partially covered, until the vegetables are tender and cooked through, about 45 minutes.
• Serve garnished with chopped chives.

SLOW-COOKER BEEF STEW

Steps:

• Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften - about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don't add salt as the stock may be salty).
• Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.
• If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.

SLOW-COOKER SHORT RIBS

Steps:

• Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.

SLOW-COOKER BEEF SHORT RIBS

Steps:

• Put flour, salt and pepper in a bag.
• Add ribs and shake to coat.
• Brown ribs in butter in a lg skillet.
• Put in slow cooker.
• In same skillet, combine remaining ingredients.
• Bring to a boil, stirring.
• Pour over ribs.
• Cover and cook on low for 9 hours.