These slow-cooking beef ribs will reach the tenderness of bone fall with very little work on their part. The sauce/sauce turns out to be so rich and tasty, you’ll be surprised you can do this in the slow cooker.
» Try these fantastic autumn clay pot or instant beef breast recipes
When you crave something warm and rich, this is the best dish. I love how easy it is to do and how amazing it is in the end. It is almost foolproof.
I used to not want to make beef ribs at home because it’s something I enjoy a lot in restaurants. I thought there was no way I could make them so good at home. I’m glad I tried because I was so wrong.
These slow-cooking beef ribs are much easier than I imagine. It turns out that it is not so difficult to get short ribs that fall off the bone at home. In fact, the sauce that results from this dish is so incredibly good that I even surprised myself.
The slow cooking process of these short ribs creates the most amazing red wine sauce. You’ll be impressed with your cooking skills once you’ve done this.
You probably already know that short ribs are one of the best cuts of meat for stewing. Meat can become incredibly tender, and the marbling helps keep it moist and succulent.
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Keep in mind when buying your short ribs that you don’t want to get short Asian or Korean ribs, which have a little less meat. The beef rib cut you want are thick pieces of meat on a short bone, like the picture below.
You’ll want about 1.5 pounds for 2 people, because the bone is very heavy. So, 3 pounds to serve 4 people. I like to use my tasty dry seasoning on these short ribs instead of just salt and pepper.
Add extra depth of flavor. If you do not want to mix a quick batch of dry rubbing, salt and pepper will do.
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Ingredients you’ll need
- beef ribs: You don’t want to get short Asian or Korean ribs, which have a little less meat. The beef rib cut you want are thick pieces of meat on a short bone. Short ribs are one of the best cuts of meat for stew. Meat can become incredibly tender, and the marbling helps keep it moist and succulent.
- Cooking oil
- Salt and pepper
- Vegetables – Onions, celery and carrots Garlic meat broth- The meat broth
- makes this soup rich and gives it a meaty taste
- Tomato paste – This thick and reduced form of tomato is very useful for deepening the flavor of your sauce. It also helps to thicken it a little.
- Red wine – Don’t use anything fancy. Just a little Merlot or Cab will work great.
- Herbs – Thyme and bay leaves
How to Make Short Slow Cooking Beef Ribs
You start this recipe by scorching the ribs everywhere over high heat, to block the flavor and start the maillard reaction that will infuse
an amazing flavor into the sauce.
Next, sauté the vegetables in the same pan, to start creating a depth of flavor. Sauté the vegetables for about 10 minutes, until tender.
Add the tomato sauce, meat broth and red wine in the pan and beat all the delicious bottom of the pan.
Now you can combine it all in the slow cooker (or Dutch oven, if you’re putting it in the oven).
Put the meat,
bay leaves. Simmer for 6-8 hours. After 6 hours, you can try cooking meat with a fork. If it falls apart easily, it’s done.
Strain the sauce through a strainer/sieve to remove the vegetable chunks from cooking. This will give you a good thick frosting to pour over the meat and potatoes.
If the sauce is not thick enough for your liking, you can put it back in a saucepan to medium and reduce it to the thickness you want
. What to serve with
I like to serve this with mashed potatoes or polenta. Both have the ability to absorb the amazing sauce, which you’ll want to put right in your mouth.
you’re looking for a vegetarian accompaniment, try roasted asparagus with parmesan, golden beet salad with toasted spice vinaigrette, or roasted green beans and mushrooms
If you have leftover sauce, it goes great with Steak Frites, Poutine or even French sauces
Frequently Asked Questions
How long does it take to stew
To make sure that the short ribs are tender and crumbling, these short ribs will need to be cooked slowly for 6-8 years. hours off.
Are beef ribs
and short beef ribs
They are not the same. The short rib comes from the lower section of the rib known as the rib plate just below the area the ribeye comes from. The high fat content creates a very tasty dish.
Do I have to seal the short ribs before cooking?
While not strictly necessary, we recommend that you seal the ribs. It helps to lock in moisture and flavor and also the brown pieces that remain are full of flavor that will add to the richness of the sauce.
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