THE BEST SLOW COOKER SHORT RIBS WITH A DELECTABLE RED WINE SAUCE
Richly satisfying and beefy, our easy short ribs are also deeply comforting with a reduced wine sauce and loads of veggies to stave off any guilt you may hold while hibernating from the frigid winter temperatures. Sear your short ribs and vegetables, transfer to your slow cooker and tuck in.
Provided by Soo Kim
Categories comfort food,slow cooker,Winter
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle short ribs with salt and pepper on both sides. Heat oil in large Dutch oven over medium-high heat. Add ribs and cook in batches, turning to brown all over, 6 to 8 minutes. Transfer to slow cooker insert.
- Add carrots, onions, garlic, rosemary, thyme and bay leaves to same Dutch oven and cook, turning carefully until browned, 4 minutes. Add tomato paste in centre of pan and cook, stirring until fragrant, 30 seconds. Stir in wine and broth; bring to a boil.
- Remove short ribs and vegetables to a large bowl and cover. Strain sauce into medium pot and skim fat. Add mushrooms and bring to a boil over medium-high heat and reduce to half, about 2 cups. Add short ribs and vegetables to pot and serve with mashed potatoes or potato gratin.
MIKE ROY'S SOUPER SHORT RIBS FOR THE SLOW-COOKER
These are super, too! Mike Roy might be considered the Mr. Food of his day. I have tweaked his recipe just a bit by adding a second soup, the cream of mushroom soup, because in the early days of the crockpot the mushroom and onion soup combination was standard on a roast. This recipe has become a big-time favorite of ours. It just doesn't get any better served with mashed potatoes.
Provided by Lorraine of AZ
Categories Meat
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Dust short ribs with flour and place them in a hot large skillet over medium-high heat. Brown ribs on all sides in oil, and put them in the bottom of the crockery-cooker.
- Stir together the wine and soups. Spoon this seasoning mix over meat so that each piece is coated.
- Cover and cook at LOW for 6-8 hours.
- Remove meat to a warm platter, and skim off any excess fat from cooking liquid. Thicken with roux and serve as gravy on the side, if desired. I don't bother with thickening the cooking liquid. It's great as it is!
Nutrition Facts : Calories 1477.9, Fat 133.9, SaturatedFat 55.2, Cholesterol 258.9, Sodium 741.9, Carbohydrate 9.6, Fiber 0.6, Sugar 1.6, Protein 50.1
SLOW COOKER MELT-IN-YOUR-MOUTH SHORT RIBS
The name says it all...short ribs become exceedingly tender when slow-cooked in a flavorful combination of French onion soup, ale, garlic, brown sugar and seasonings.
Provided by Food Network
Time 8h10m
Yield 6 servings
Number Of Ingredients 7
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.
SLOW-COOKER SHORT RIBS
These slow-cooker short ribs are an easy alternative to traditionally braised short ribs-you don't need to pay any attention to them once you get them in the slow cooker. (That makes it my favorite beef short ribs recipe!) -Rebekah Beyer, Sabetha, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h45m
Yield 6 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 250 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
ROY CHOI'S BRAISED SHORT-RIB STEW
Here is an adaptation of the Korean braised-short-rib stew known as galbijjim, a staple of neighborhood potlucks and church suppers and, in the words of the Los Angeles chef Roy Choi, "that meal from home that every Korean kid says his or her mom does best." His recipe (well, my version of his recipe, which is his version of his mom's) is rich and deeply flavored, thickly sauced and pungent with sugar, spice, soy and garlic. It is the sort of meal you could put together on a weekend afternoon and serve for nights to come. It is the best sort of family food.
Provided by Sam Sifton
Categories brunch, dinner, lunch, main course
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Put short ribs in a bowl, and cover with water. Drain, and discard water. Repeat twice. Remove short ribs from bowl, and score them diagonally across the top of the meat. Return ribs to the bowl, and rinse again. Remove, and pat dry.
- In a blender or food processor, combine scallions, soy sauce, ginger, onion, garlic, sugar, mirin, orange juice and apple juice, then pulse to purée. Add a little water if you need to thin out the sauce so it combines.
- Put puréed sauce in a heavy-bottomed pot or Dutch oven with a lid, add 3 cups water and stir to combine. Bring pot to a boil over high heat, then add the ribs to the pot and lower heat to a simmer. Cover pot.
- Cook ribs over low for at least 2 hours. Add vegetables, cover and simmer, 30 minutes more or so, until meat is tender and vegetables are cooked through. Serve warm.
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