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06-23-2019 06:20 PM
My husband keeps asking for beef short ribs. I have never cooked them. Every recipe I have seen calls for tomato sauce. He is not a fan of red sauces. Anyone have a recipe for them? Either oven or crockpot?
06-23-2019 06:31 PM
These can be scrumptious when braised to delightful tenderness. I do them stovetop in a Dutch oven, but they can be oven-cooked in a braise or crockpot prepared similarly. The secret is low and slow so they really end up tender and moist.
Short ribs are very rich and filling, so don’t plan on more than one or two pieces per person, with a light side dish or a crispy green salad.
This recipe comes with a video on the page to help with preparation confidence. It requires no tomato sauce, and guarantees success.
06-23-2019 06:48 PM
Often hear David/kitchen expounding about short ribs - makes me decide to try them again.......until I get to the the store and see all that fat and the price for all that fat & bone..............and decide against it (again). Rather put my $$ in real tender piece.
06-23-2019 07:43 PM
Hi, @Grammyto3 !
Try the following short rib recipe, braised with red wine and dried apricots. After browning, I make it in the slow cooker. It’s delicious. I’ve used leftover meat to make short rib ravioli.
06-23-2019 07:50 PM
I'd use a crockpot in the summer. I wouldn't like them in tomato sauce. Use a little beef or chicken broth instead. Even the dreaded cream of mushroom soup would work. Just do it!
06-23-2019 09:52 PM - edited 06-23-2019 09:53 PM
Pressure cook slowly in wine or beef stock with some aramatics and pressure cook until soft and very tender.
Adding some quartered carrots and potatoes a few minutes before meat is tender is also recomended.
06-23-2019 10:10 PM
no real recipe, but short ribs are my favorite and quite easy to prepare.
i usually season them first with salt, pepper, garlic powder, onion powder.
i then sear them on top of the stove (i usually do this in steps......dont crowd too many in at once and try to get a nice sear on all sides.)
i deglaze the pan with beer or red wine.
once seared, they go into a crockpot for low and slow cooking. they are topped with lots of sliced onions roasted garlc or fresh garlic, and the liquid from the deglazed pan. you can also add a few shakes of worcestershire sauce. if needed, you can add a dry packet of au jus gravy or brown gravy......not always necessary though. short ribs make such a delicious broth all on their own.
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