Sunday, February 24, 2008

Slow Cook Short Ribs

well after failure--the overcooked, soggy chicken and lentil stew to which I will return--a success and simple at that. I made succulent short ribs. The bones detached from the meat and could be taken out easily. Even the tendons were meltingly done as in pho. I served this in rim soups with a spoon as there was so much wonderful gravy. A tablespoon of caraway seeds or some strip of lemon zest would make nice variations.I used

4 large short ribs about 1-pound each
6 small onions, about 1 1/2-inches in diameter
1/2 cup wine (I used white which was open; but red would be fine?
1 cup tomato sauce either you own which will need herbs and seasoning or as I did jarred marinara sauce (again on hand)
2 bay leaves

I put the ribs in the cooker in two layers, tucked the onions around the edges. I poured over the wine and sauce and tucked in the bay leaves. I put the cooker on the slowest setting for 7 hours and 30 minutes. If work keeps you longer, feel free to leave at the automatically programmed keep warm setting. I did for about an hour.

Remove the ribs and onions to a deepish serving platter. Thoroughly skim the gravy; there will be lots of fat. It may be easier to pour the gravy into a smaller deep container to do this.

I served mashed potatoes and steamed carrots with this.

Excellent if I say so myself.

I see now it will just take a great deadl of time and perseverance to master this.
t

4 comments:

Shelly said...

yummy! My hubby loves ribs and I enjoy using our crockpot! Thanks for posting the recipe!

Barbara said...

I'm glad that you like the idea. When you make it, tell me what you and your husband thought.
Incidentally, I forgot to say that I put in the stems of a bunch of parsley tied together--easy to pluck out at the end. Good luck

ann said...

Sounds delish. I definitely need to haul out my slow cooker and give this a try. (And so unfussy-- even my husband could make it. He's a big fan of Roasting--the direct straightfoward language and the simplicity of the process.) A question: do you get that same emulsified-fat mouthfeel from slow cookers that you do with pressure cookers?

Barbara said...

Glad you both like Roasting. I hope that you will like this as well. Do let me know. the mouth feel is wonderful better than a pressure cooker as the fat doesn't get forced into the protein and it can be skimmed off. The tendons and bones get thoroughly cooked which gives lots of gelatin which is what provides the lovely silky sensation in the mouth.