Skip to main content

Easy Beef Short Ribs



Now that I spend my days chasing an adorable 11 month old boy around the house, easy meals are more of a must now than ever. However, easy doesn't have to mean bland or unhealthy. This meal can be made in a large Dutch oven or in your slow cooker. I choose the slow cooker to prevent heating up the house during a hot summer day while allowing me to "set it and forget it." The meat is so flavorful and tender that it just falls off the bone and melts in your mouth. Even my young son enjoyed the tender bites.

3 pounds Beef Short Ribs
1/4 cup All Purpose Flour
1 teaspoon Salt
1 teaspoon Black Pepper
2 Tablespoons Vegetable Oil
1 large Yellow Onion
4 Carrots
2 cloves Garlic, peeled and smashed
1 teaspoon Dried Thyme
1 Bay Leaf
1/4 cup Dry Red Wine
11/2 - 2 cups Water
1. Combine flour, salt and pepper in a shallow dish. Lightly dust each short rib, making sure to remove excess coating. Do not throw out the excess flour; this will be used later.
2. Heat the vegetable oil in a heavy bottomed pan over Medium-High heat. Once the oil is hot, place the short ribs in the pan. You will need to sear in batches to prevent steaming of the meat. Sear for 1-2 minutes per side. You are looking for a nice brown crust. Remove from the pan and repeat until all the ribs have been seared. Once all ribs are seared, place remaining seasoned flour into the drippings and cook for 1 minute.
Image of slow cooker before cooking.
3. While the ribs are searing, prepare your slow cooker. Place a layer of yellow onions that have been quartered and sliced into 1 inch pieces on the bottom.
4. Place the browned short ribs on the bed of onions. Pour the browned flour slurry into the slow cooker.
5. Top the short ribs with carrots that have been sliced into 3 inch segments.
6. Sprinkle the slow cooker contents with dried thyme. Tuck the garlic and bay leaf into the cooker so as to ensure they are in the cooking liquid.
7. Pour the red wine into the cooker followed by just enough water to come to the bottom of the ribs.
8. Cook the meat on HIGH for 4 hours.
9. Serve with mashed potatoes, steamed rice, or some warm crusty bread.


Comments

Popular posts from this blog

BBQ Pork Cheese Fries

This recipe comes from one of our favorite indulgences at a local restaurant, BBQ Cheese Fries. When we were looking for a great alternative for using up some leftover pork, this is what happened. Sometimes the best ideas do come out of sheer necessity. Do not judge until you have tried! Serve them with a side of ketchup, sour cream, or extra barbecue sauce. Your taste buds will thank you! This recipe would also be great for parties and gatherings. 4 cups Frozen French Fries 2 cups Pulled Pork 3 Tablespoons Carolina Style BBQ Sauce 1 cup Shredded Cheddar Cheese 1. Prepare your fries as directed by the package but make sure to get them extra crispy. I used a deep fryer and cooked until golden brown. 2. While the fries are cooking, place the pork and sauce in a skillet over medium low heat and cover with a lid. Stir occasionally to prevent burning. Allow the meat to warm for 7-10 minutes. This step is necessary to remove extra moisture from th

Poor Man's Ribs: Roasted BBQ Pork Necks

Ok, I know what you are thinking. Pork Necks???? Yes, yes...I was skeptical at first as well. However, as I read about the cut of meat, I found that it was often described as tender and rib-like. So, I decided to give it a try. The cut is much cheaper than any ribs I have been able to find. These turned out fall-off-the-bone and succulent. As my husband said, "This is the poor man's rib." So the next time you are at the store, just step back from what the cut says and just give them a try. They really are delicious! Ingredients: 1 1/2 Tablespoons Whole Grain Dijon Style Mustard 1/2 teaspoon Garlic Salt 1/2 teaspoon Paprika 1/4 teaspoon Black Pepper 1/4 teaspoon Salt 1/8 teaspoon Cayenne Pepper 3 1/2 Pound Fresh Pork Necks 1/4 Cup Water 3 Tablespoons Sweet/Spicy BBQ Sauce 1. In a small bowl, combine the mustard and seasonings to create a flavor paste. Rub the pork necks with the mixture. Cover and refrigerate for at least 4 hours. 2. Preheat the oven

Baked Apple Sauce Donuts with Maple Glaze

On Sunday evening, I was in the mood for something sweet and delicious. As I searched through the cabinets, nothing really seemed to catch my interest. Then, I remembered I had applesauce in the refrigerator and maple flavoring in the cabinet; the perfect solution was to create an applesauce donut with all of the flavors and spice of the old fashioned applesauce cake my grandmother made during my childhood. Another great thing about these donut is the maple glaze. The flavors scream breakfast with a subtle caramel undertone. On top of everything else, these are baked, not fried. So, in the world of donut consumption, they are basically guilt free! (Do you like my rationalization there???) No worries; with one bite of these delicious cake donuts, you will forget about an resolutions you may have made. Enjoy! FOR THE BATTER 2 Cups All Purpose Flour 3/4 Cup Sugar 2 teaspoons Baking Powder 1/4 teaspoon Cinnamon 1/4 teaspoon Nutmeg 1 teaspoon Salt 1/2 Cup Cinnamon A