Monday, November 17, 2014

Slow Cooker Beef Short Ribs

Short ribs can be fairly expensive, so I don't buy them often. But.....one day I spotted some in the Manager's Special section, and they looked great! No brown spots, and the date was still good on the package. So I snatched them up! My husband said it was the greatest thing he'd ever eaten. But he says that pretty much all the time!
I browned the short ribs on all sides before placing them inside the slow cooker. I decided to throw some leftover brussels sprouts in too. I probably should have waited a few hours before putting those in, though.
Next, I made a gremolata with lemon zest, grated garlic, and cilantro instead of parsley. Most people chop their parsley finer than this, but I'm fine with a course chop.
Lobster tails are very inexpensive at this store nearby, so I made this meal a surf and turf dinner. (They're $4 per tail!) I run a skewer through them to keep them from curling up - for a prettier presentation. Then I steam them about 5 minutes on medium high heat.
Aren't quick and easy meals great?

Ingredients:
  • 6 beef short ribs
  • 2 cups of beef broth
  • 2 tbsp of worcestershire
  • 2 tbsp of stone ground mustard
  • 1 red onion, chopped
Directions:
  1. Season the ribs with salt and pepper, then sear over high heat on all sides until browned.
  2. Place the onions inside the slow cooker. 
  3. Place the ribs on top. Add the broth, worcestershire, and mustard. 
  4. Cook on low 6 - 8 hours. Serve with some of the sauce from the slow cooker, then some gremolata.

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