Sunday 9 September 2012

Best-Ever Braised Short Ribs

Gord made the Best-Ever Braised Short Ribs for supper in our crockpot (aka slow cooker).

He found the recipe in the Best of Bridge Slow Cooker Cookbook.

They were soooooo tender and tasty!  I'd be okay if he made this again :)


4 to 5 lbs (2 to 2.5kg) beef short ribs
Salt and pepper
1T (15ml) vegetable oil
2 onions, chopped
2 stalks celery, sliced
1 large carrot, chopped (we used baby carrots)
4 cloves garlic, minced
1/2t  (2ml) dried thyme (we didn't have any)
2T (30ml) tomato paste
1/4 cup (60ml) balsamic vinegar
1 cup (250ml) beef broth
2 bay leaves
1T (15ml) freshly squeezed lemon juice
2T (30ml) chopped fresh parsley (we didn't have any)

Use a 5- to 6-quart slow cooker.  Season ribs well with salt and pepper.  In a large skillet, heat oil over medium heat.  Add ribs in batches and brown on all sides.  Transfer to slow cooker.

Drain all but 1T (15ml) fat from skillet.  Add onions, celery and carrot to skillet and cook, stirring occasionally until tender and lightly browned, about 6 minutes.  Add garlic, thyme and tomato paste.  Cook, stirring, for 30 seconds.  Stir in vinegar (it will evaporate almost immediately).  Stir in broth and bay leaves.

Pour over ribs.

Cover and  cook on low for about 8 hours or on high for about 4 hours, until ribs are very tender (the meat might fall off the bones before the end of the cooking time but this doesn't mean the ribs are fully tender).

Transfer ribs to a plate, discarding loose bones if necessary.  Discard bay leaves.

Using a spoon, remove as much fat from the surface of the sauce as possible.  Stir in lemon juice.  Adjust seasoning with salt and pepper, if desired.  Serve ribs topped with sauce and sprinkled with parsley.  Serves 4 to 6.

They suggested the ribs be served with polenta or a parsnip/potato puree ... we had them over medium egg noodles.

Make ahead:  short ribs are superb but very fatty.  For best results, braise a day ahead.  Transfer the cooked ribs and sauce to separate containers.  Let cool and refrigerate overnight or for up to 2 days.  Once the sauce is chilled, you can scrape the hardened fat off the surface.  Reheat the ribs and sauce in a covered casserole dish at 350F (180C) for about 45 minutes untied heated through.

1 comment:

LeeAnn said...

Never bought or had short ribs but these look great.