Before I started making them myself, I regularly ordered short ribs whenever I saw them on the menu. They can be as luxurious and decadent as filet mignon, but usually less expensive and less work to eat. The meat is so tender, you don’t need to bother with a knife. You barely have to bother chewing them because I swear they nearly dissolve in your mouth.

In this recipe, salt and pepper are your friend. It’s important to salt short ribs very well.  The salt not only seasons the meat, it will help flavor the liquid you will be braising the ribs in.

Short Ribs BeforeNormally, this would be a job for my trusty Dutch oven. But I decided to use my slow cooker today. I especially love my slow cooker because it has a “Brown” setting. This means I can sear and cook the meat without wasting unnecessary dishes. I’m all for any opportunity to wash less dishes. If you’re in the market for a slow cooker, check out this one. Start by adding grape seed oil to a hot slow cooker or dutch oven.

2014-04-06 11.05.30Dredge seasoned short ribs in flour. The flour helps thicken the braising liquid for a nice sauce when it’s done.

Floured Short RibBrown the meat on all sides. This should take about 4 minutes on each side. It will take a while, but once all the prep work is done, you will be able to walk away from the pot for hours.

Browned Short RibsWhile the short ribs are browning, chop up the veggies.

2014-04-06 11.42.06When all the meat is browned, set it aside. Now it’s time to saute the veggies. Add more oil to the pan, if needed. Then saute onions, carrots, celery and garlic.

2014-04-06 11.53.42When the veggies are tender, add the meat back to the pot. Next add herbs, beef stock and red wine.

Ready to BraiseIn a slow cooker, cook the short ribs on low for at least 4 hours. If using a dutch oven, cook them in an oven preheated to 350 degrees for 2 1/2 to 3 hours.

Short ribs taste best served over garlic mashed potatoes. Trust me.

2014-04-06 18.17.06

Bistro Short Ribs
Serves 6
Print
Prep Time
30 min
Cook Time
4 hr
Total Time
4 hr 30 min
Prep Time
30 min
Cook Time
4 hr
Total Time
4 hr 30 min
Ingredients
  1. 6-8 short ribs
  2. 4 carrots
  3. 4 stalks celery
  4. 1 large onion
  5. 1 quart beef stock
  6. 2 cups dry red wine
  7. 2 bay leaves
  8. 1 tablespoon garlic
  9. 1 tablespoon rosemary
  10. 1 tablespoon thyme
  11. flour, about 1 cup for dredging
  12. grape seed oil
  13. salt
  14. pepper
Instructions
  1. Preheat oven to 350 degrees (if using a Dutch oven).
  2. Add grape seed oil to hot slow cooker or Dutch oven.
  3. Liberally season short ribs with salt and pepper.
  4. Dredge seasoned short ribs in flour.
  5. Brown the meat on all sides, about 4 minutes per side. Set aside.
  6. Chop veggies.
  7. Add more oil to pan, if needed. Then saute onions, carrots, celery and garlic.
  8. When veggies are tender, return meat back to pot.
  9. Add rosemary, thyme, bay leaves, beef stock and red wine.
  10. In a slow cooker, cook short ribs on low for at least 4 hours.
  11. If using a dutch oven, cook them in oven for 2 1/2 to 3 hours.
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