Slow Cooker Braised Short Ribs Sara Moulton Food

SLOW COOKER BRAISED SHORT RIBS | SARA MOULTON

Steps:

• Pat the ribs dry and season them on all sides with salt and pepper
• Divide the oil between two large skillets (or work in batches with one, if you only have one large skillet) and heat over moderately high heat until hot
• Add half the ribs to each skillet and brown them on all sides, about 10 minutes
• Transfer them with tongs to the insert of a slow cooker
• Pour off all but a tablespoon of fat from each of the skillets, reduce the heat to moderately low and add half the onion and carrots to each of the skillets
• Cook, stirring occasionally, for about 5 minutes or until golden
• Add the garlic to the onion-carrot mixture in either pan and cook 1 minute
• Add the tomato paste, thyme and bay leaf, and saut for 2 minutes
• Transfer the vegetable mixture to the slow cooker and, off heat, add half the wine to each of the two skillets the vegetables were cooked in
• Bring the wine to a boil and simmer until it is reduced by about three fourths
• When the wine is reduced in each of the skillets (you should have a total of 1 cup from both skillets) add it to the slow cooker along with the stock
• Put the lid on the slow cooker and cook on low for 8-10 hours or until the meat is very tender and falling off the bone
• Transfer the ribs to a platter with tongs and let stand until they are cool enough to be handled
• Meanwhile, strain the sauce into a bowl
• Discard the solids and return the liquid to a large saucepan
• Skim off any fat that floats to the surface (or use a fat separator)
• Whisk together the flour (judge how much to use, somewhere between 3-5 tablespoons) and 1/3 cup water
• Bring the cooking liquid to a boil and add the flour mixture in a steady stream, whisking
• Bring the sauce to a boil, and simmer for 5 minutes
• Whisk in the mustard, lemon juice and salt and pepper to taste
• Meanwhile, discard the bones and trim any excess fat and gristle from the rib meat
• Add the ribs to the pot and cook gently just until heated through
• To serve: arrange some rib meat on each plate, spoon some of the pan sauce over and top with Horseradish Sauce

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.

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-COOKED BRAISED OVEN SHORT RIBS

Steps:

• Grease a roasting pan (large enough to hold the ribs and sauce).
• In a shallow dish combine flour with seasoned salt, black pepper, paprika and garlic powder.
• Dredge the ribs in the flour mixture.
• Heat oil in a large skillet; add in ribs and brown on all sides; remove to the roasting pan.
• Place the chopped onions over the ribs.
• In a saucepan mix together the tomato sauce, barbecue sauce, molasses, cider vinegar and fresh garlic (if using) bring to a boil and simmer stirring for 5 minutes.
• Pour the sauce over the ribs and onions.
• Cover with foil and bake in a 300 degree oven for 3-4 hours or until ribs are tender.